Make Traditional Alfredo Sauce

Real Alfredo sauce is a delectable, creamy sauce that is about as good for you as if you had introduced an electric trimmer into your arteries. Honestly I love the stuff but can only eat it maybe once every six months... Now I'm sharing my easy and delicious recipe!!

So you decided to end your life with a delectable cheesy artery clogging goodness! Don't worry, this recipe will succeed in making your breathing sound like a food processor filled with silverware every time you try to stand up. Start by boiling your water for pasta. Don't forget to salt the water.

Do not salt the water so much it could rival te Dead Sea but just enough to get a slight taste. Cook your pasta in the water as per normal according to the box, if you can't cook pasta then perhaps you may want to try an easier recipe for a n00b such as yourself.

Heat a sauce pot over medium heat and add about a tbsp. of olive oil and half a stick of butter. For a richer taste add more butter or try putting less to none for a healthier sauce. But let's be honest, if you eat this sauce there's no way in h*ll it's going to be even remotely healthy.

Once your butter is nice and melty, crush or mince 1 or 2 cloves of garlic and add it to the pot.Sauté the garlic for about 1 or 2 minutes or until soft and slightly browned.After sautéing the garlic you can remove it (if only crushed) for a garlicky flavoured oil or leave it in for a strong flavour

Heads up if you want to leave the garlic in it needs to be minced very fine!

Add about 1/2 cup of dry white wine to your pot and reduce by half on a medium heat, or lower if you're inexperienced (high enough to get some bubbly action). Personally I like to put in more wine for a stronger taste!

Once your wine has reduced by half you need to add about 1/2 cup to 3/4 cup whipping cream to the pot. Yes, whipping cream. Real @$$ whipping cream in its high fat glory! Reduce that monster by half over low to medium heat.some people prefer to just scald it or simmer the cream, either way works.

Do not full on boil your creamy mixture unless you want a horrendous curdled mess of a supper and end up unhappily chewing on cabbage in the dark instead. Simmer the mixture at the most!

If you were fast enough your pasta should be just about or already done but now. Put a colander in the sink, pour pasta in to drain and leave it there, we'll return to it later.

Has your sauce reduced by half?Good! WHISK in about 1/2 cup or more freshly grated Parmesan into your sauce.Whisk furiously to avoid lumps! Add as much or as little Parmesan as you'd like for desired texture, also adding pasta and sitting will thicken it as well so experiment to find your preference

Once your sauce has reached the desired thickness/cheesiness taste and season to preference also. Then take your pasta and mix it up with your sauce. Voila! A gloopy heart attack on a plate that is oh-so worth it!

You can change the measurements in the recipe or omit certain ingredients (such as wine) to make your perfect Alfredo sauce. Also you can try sautéing veggies with the garlic or cooking some meat (my favourite is shrimp or chicken) and adding it in after the sauce is made! Go nuts!!

More advice! You can also add some fresh herbs when reducing the wine and fish them out after for a nice subtle flavour. I like to use 2 or 3 sprigs of thyme. Last, to reheat your sauce put it in a pan pver low to medium heat with a bit of heated water of milk and stir.

Do not microwave unless you want disappointment.