I think that I'm out of luck cuz I have no more cream. I wonder if a "white sauce" with the parm would work?

khandi:

Although I prefer to make al fredo sauce with a heavy cream, I've made it with milk (including 2%) and half-and-half.

And although I prefer a mix of parmesan and/or romano and gruyere, I've made it with all kinds of cheeses (certainly making it unauthentic). I've used mascarpone (with added salt; makes it SOOO creamy), mozzarella, ricotta, jack and who knows what else I've used as long as it was white.

It's simply a matter of warming the milk/cream with some unsweetened butter until things become nicely bubbly and then I turn the heat down to just bubbly and reduce the sauce to the desired thickness. Toward the end, I add the cheese, allowing enough time for it to melt to creaminess, and some fresh-grated nutmeg (key) and a pinch of ground white pepper. Sometimes salt, depending on the cheese.

Note that the harder the cheese is that you use, the faster the sauce will "harden" in the serving plate. Ricotta should be very nice. Balance the sweetness with a little salt.

Joe

I know someone who makes Alfredo type sauce with an 8 oz block of cream cheese, melted with a stick of butter and some....don't know how much...grated parmesan....yep that green box.....and it's Good!!
I might try it with "real" parm or Romano and see what happens....can't be bad!
Linda C

While not the way I usually make it Meredith has a great way of doing Alfredo that comes out remarkably good.

She cooks the pasta, when done drains and adds butter, stirs until it melts, adds lots of good parmesan, then enough milk or cream to get the consistency she likes. Salt and pepper to finish.

She said she got the idea from cooking Kraft dinner! LOL

I really liked this. I have made it several times. I got the recipe off of the internet several years ago. I believe it might be from Allrecipes.com - **Notes are mine.

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese (**I used more)
1/2 - 3/4 C. Parmesan cheese (**real parm, not from green canister)
1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.

The recipe posted above from dixiedog is the one that I use. I am a alfredo snob and we love that recipe. Even thought the recipe says 1/2-3/4 cup parmesan, I use more like 3/4-1 cup. Hmmmm. Maybe I know what we are having for supper tonight.
Sherry

Our favorite Alfredo Sauce does not use cream. The recipe came from Cooking Light.

1 TBSP Margerine (I use butter)
2 small cloves garlic, minced
1 TBSP flour
1 1/3 cup skim milk (I use 1% or 2%)
2 TBSP light cream cheese (the stuff that starts with N that I can't spell!)
1 1/4 cup freshly grated parmesan, divided

Melt butter in saucepan over medium heat. Add garlic, saute 1 minute.Stir in flour. Gradually add milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Stir in cream cheese; cook 2 minutes. Add 1 cup parmesan, stirring constantly until parmesan melts.
Sprinkle 1/4 cup of parmesan over pasta after coating with sauce.

If you don't like your sauce very thick, cook it for less than the 8 minutes, it comes out VERY thick. Of course, that could be because I usually add extra parmesan. : )

Thank you all. DD came home very hungry and so I just "winged" it. Ends up that I did a combination of a few recipes posted here.

I melted some butter and added a little flour; cooked it 1 minute or so to cook the flour. Added a cup of milk. Cooked it a few minutes, then added a heaping spoonful of ricotta cheese and a cup of parmesan, and some black pepper. It tasted a little sweet, so added some salt - which did the trick! Next time, I will try it with a pinch of nutmeg (like mentioned above).

The only time I've made it, I did it the way Linda C describes. It was easy and tasted OK, a little bland. But, what can I say... I LIKE the cheese in the green canister. I've gotten the real stuff and it goes green before I can use it up!

This is my husband's favorite Alfredo sauce. Hope you try it!

Alfredo Sauce

Ingredients:
1 stick butter (not margarine)
2 cups heavy cream
1/2 - 1 cup grated Parmesan Cheese (fresh works best)
3-4 cloves garlic, chopped
2-3 Tbs chopped fresh parsley
1 egg yolk, beaten
Salt and pepper, to taste

Directions:
Melt butter in a skillet. Add chopped garlic and cook for about 1 minute--do not brown the garlic, if it is brown, start over with fresh ingredients.

Add Heavy cream and whisk together. Add cheese and continue whisking until well blended and mixture starts to bubble.

In a separate bowl, add a little of the hot butter/cream liquid to the egg yolk and whisk together. Then add the egg mixture to the hot butter/cream mixture in the pan. Continue to whisk until hot, bubbly and thick. You can add more cheese if it is not thick enough.

Toss with hot cooked pasta and sprinkle with chopped parsley. Serve Immediately.

Number Of Servings:4-6

Thanks. Sounds good! I bet the egg yolk adds great flavor too.

This is my favourite, with the addition of a little garlic.

Home Cookin Chapter: Recipes From Thibeault's Table

3 Tablespoons Butter
1 Cup Heavy Cream
pinch of fresh ground nutmeg
salt and fresh ground pepper
1/2 or more fresh grated Parmigiano-reggiano cheese

Option:

I add a little fresh minced garlic to the cream sauce.
. While pasta is cooking:

Put the butter and cream in a skillet over medium high heat and boil,
stirring often until the cream as reduced by about half. Add the fresh
grated nutmeg, salt and pepper. Set aside.

Drain pasta and add to the sauce in the skillet. Add the fresh grated
parmesan cheese and toss the pasta until well coated. Serve with more
cheese.

I am very generous with the black pepper in this dish.

I wing it. After I drain the pasta, I throw a few tablespoons of butter into the pan to melt, add some half and half, let it heat up, (add a handful of chopped prosciutto) and add a big handful of Parmesan cheese. Stir. Add the pasta back into the pan, over low heat, stir until it thickens and eat.

I make just enough for me, so it's a small pan and a small amount of pasta.

I love good Alfredo, but have never been able to duplicate some of the good recipes I've had a Italian restaurants.

I store my fresh grated parmesan in the freezer to keep it fresh. It breaks apart really easy to measure.