|Here's a fancy iPad picture since I couldn't find my camera at the time. Don't let the crappy photo deter you. This stuff is so, SO good.|
Boys howdy! Am I happy I did. Tas-TEE! I actually changed it up a bit, added more garlic, and made a few other adjustments and I won't ever make it any other way now. So good. The whole family loved it. So much in fact that I had to remind a few of them (multiple times) that licking the plate is rude. I finally threw up my hands and said, "Fine, if you're going to lick your plate, at least do it where I can't see" which resulted in one boy diving under the table and another turning his back to me and hunching over his plate. Yep, that good. So, without further ado I give you:
Super Delicious Alfredo Sauce
16 ounces of pasta, cooked al dente (I used bow tie at the request of my boys)
1 stick of butter (for the love, DO NOT use margarine)
1 Tablespoon garlic paste (or alternatively one tablespoon of minced garlic--about three smallish cloves)
1 pint of heavy cream
1 cup of freshly grated Parmesan cheese--this is important. Do not use the powdery stuff with the green lid.
2 Tablespoons Neufchatel cheese (I used this because it is what I had on hand, feel free to use the full-on fat variety of cream cheese)
1/2 tsp salt
1/8 to 1/4 teaspoon white pepper
Melt the butter in a saucepan on medium. Stir in the garlic paste, stirring until incorporated. Add the cream and the cream cheese and heat, stirring occasionally, until the cheese has melted and the sauce starts to sort of foam up a bit and thicken (but take care not to boil it). You may have to turn the heat down a bit. Stir in the grated Parmesan until melted and season with the salt and pepper (more or less depending on how you like things seasoned). Immediately stir the sauce into the drained pasta and serve. Garnish with a little parsley or additional grated Parmesan cheese or a little cracked black pepper, if desired. Bon appétit!
At any rate, Kyle and Randy would approve.