This is THE BEST alfredo sauce recipe, it has just the perfect consistancy to hold on to pasta and the taste is out of the world! don't leave out the dryed thyme it is what makes this sauce. I have to say that I'm a garlic lover and I find that 1 tablespoon is plenty for this recipe, if you like an extreme garlic flavor then use more, but it can be too overpowering lol...you will LOVE this sauce!
- add 1/2 cup whipping cream
- add 1/8-1/2 teaspoon dried thyme (rubbed between your fingers to release the flavor)
- add 1/2 teaspoon black pepper (or to taste)
- add 1 1/2 teaspoons seasoning salt (or use white salt)
- add 1/3 cup grated parmesan cheese (can use more to taste)
- add 1 1/2 cups half-and-half cream
- add 1 1/2 tablespoons flour (for a thicker sauce use 2 tablespoons flour)
- add 1 tablespoon minced fresh garlic (or to taste)
- add 4 tablespoons butter
- In a medium heavy-bottomed saucepan melt butter over medium-low heat.
- Add in the garlic dryed thyme and black pepper; whisk for about 2 minutes.
- Add in the 2 tablespoons flour; whisk for 30 seconds (no more than 30 seconds or it will start browning!).
- Add in half and half and whipping cream; bring to a boil, simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
- Continue to simmer for anout 2-3 minutes over low heat stirring continuously.
- Add in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
- Season with seasoned salt.
- Serve over pasta and sprinkle with more Parmesan cheese.
- *note* this sauce is best if eaten right away as it will become thicker upon standing.