Okay, let’s talk sauce. I’m a ride-or-die alfredo girl, but this recipe? It’s alfredo on steroids, folks! Now, I know what you’re thinking: “Do I really need all those extra ingredients?” Trust me, every 👏🏾 single 👏🏾 one 👏🏾 of those little “extras” is pulling its weight here. They’re not just showing off – they’re the secret agents transforming this sauce from “hohum” to “Good gaht dahamn!”
I could keep waxing poetic about how this sauce will rock your world, but let’s cut to the chase. Just whip it up, drizzle it over some fresh pasta (you know, the kind we just learned to make HERE!), and prepare for a flavor explosion in your mouth. 💥
Fair warning: Once you’ve tasted this, there’s no going back. You will be an alfredo snob too. And here’s a little secret: I often make this sauce as an act of self-love. Because I love me, and I know I deserve this deliciousness! So go ahead, treat yourself. You deserve it too! 😘
Bestie Alfredo (Parmesan Cream Sauce)
Ingredients
- 2 1/4 cups heavy cream
- 1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano
- 2 oz. thinly sliced prosciutto coarsely chopped
- 1/2 tsp. Nutmeg freshly grated
- 4 cloves of garlic
- 1 bouquet garni – parsley stems, bay leaf, leek leaf/scallion, thyme
- pasta of your choice
Instructions
- Bring cream, 3/4 teaspoon black pepper, and 3/4 teaspoon salt, crushed garlic cloves and bouquet garni just to a boil in a small heavy saucepan over moderate heat, stirring occasionally.
- Reduce heat and let continue cooking until the sauce is reduced by at least half. It should coat the back of a spoon and the line should hold if you swipe a finger through the sauce on the spoon.
- Once thickened, try to fish out the bouquet garni and the garlic cloves should be tender enough to mash into the sauce (if not, pull them out).
- Add 1 1/2 cups cheese, grated nutmeg and the prosciutto, continue simmering until well combined. Taste and adjust for salt to your preference.
- Remove from heat. Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese. Serve immediately!
Notes
- Feel free to use whatever pasta you have on hand. I’ve poured this sauce over fettuccine, rigatoni, or even tortellini!
- This is a great pasta dish to add whatever scraps you have in your fridge!
- Fresh or Frozen Spinach – If using fresh, just toss a few handfuls in during the last few minutes of cooking the sauce. If using frozen, be sure to squeeze out all of the moisture and fully drain your spinach or it will water down your sauce.
- Chicken or Shrimp – Quickly sauté or grill some chicken/shrimp and add to your final dish.
- Chopped Parsley & Crushed Red Pepper Flake – Add a little sprinkle for a bit of razzle dazzle!
