Butter, cream, cheese, are all part of this beloved Classic Alfredo Sauce recipe. The interpretations can vary widely, somewhere between bland and flat to overly salty and processed tasting due to fillers in place of real cream. I avoid ordering Alfredo in restaurants for that reason, never knowing which side of the spectrum to expect. I like this recipe for its accents of garlic, lemon, and mix of Parmesan and Romano cheeses. Remarkably easy to prepare at home, this simple sauce creates the perfect canvas for all sorts of enhancements like Cedar Plank Grilled Chicken, Blackened Salmon, sautéed shrimp, spiralized (as shown) or roasted vegetables.
- 6 tablespoons butter
- 2 tablespoons minced shallot
- 2 cloves garlic , minced
- 1/2 cup Romano cheese , shredded
- 1 cup Parmigiano-Reggiano , shredded
- 1/2 cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped parsley
- 1 pound pasta , gluten-free pasta
- Sea salt , to taste
- Cook the pasta in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender; add garlic and sauté until fragrant. Add wine and lemon juice and cook until reduced by half. Add heavy cream and bring to a simmer or low-boil. Cook until sauce has reduced and thickened slightly, about 5 minutes. Season with pepper, to taste. Remove from the heat. (It is best to salt after adding the cheese to avoid over salting.)
- Return the pasta to the pot it was cooked in, set over medium-high heat along with 1/4 cup of the reserved cooking liquid (reserve the other 1/4 cup to thin sauce, if needed). Add the butter-cream mixture, half of the Parmesan, all the Romano, and toss to combine thoroughly. (Thin with pasta water if desired.) Salt to taste.
- Sprinkle with remaining Parmesan and garnish with parsley. Serve immediately.