Italians prepare such an additive to pasta, but sometimes they pour it on baked poultry. Alfredo sauce gives the dish juiciness and a wonderful creamy cheese taste. For obvious reasons, it should be served exclusively hot.
Ingredients
- Cheese - 150 g
- Parmesan - 50 g
- Cream - 300 ml
- Butter - 40 g
- Shallots - 1 piece
- Garlic - 1 clove
- White pepper - to taste
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Grate both types of cheese on a fine grater.
Peel the shallots and garlic, chop.
Melt the butter in a frying pan, add the onion and garlic and fry until golden brown.
Add cream, cheese and simmer for 3-5 minutes, stirring frequently.
Turn off the heat, add ground pepper and salt.
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