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Creamy and cheesy, alfredo sauce is delicious.  I’ll admit that I’m one to buy a jar at the supermarket rather than embark on the journey of making my own, but that was not the case the other night…

Emeril's Alfredo Sauce

You see, I had this cream that was begging to be used… calling out to be made into a sauce!  I turned to a recipe which I thought sounded nice: butter, cream, Parmesan, and shallots.  Simple.  Hopefully delicious.

Simple

Shallots have a delicate onion flavor.  I really love them.

Shallot

Of course, I enjoy regular onions, so I’m a easily swayed.

Minced Shallot

Melt the butter.

Butter

Saute the shallots until sweet and tender.

Saute

Add the cream.

Creamy

Stir it up well, and bring it to a bubble.

Bubbly

Let it reduce a little, then it’s showtime… already!

Add your cooked pasta, some pasta water, and some cheese.  (I took the liberty of adding a pound of cooked, cubed chicken breast at this point since my husband desires main courses with protein.  This, however, is optional.)  Stir it up.  Put some on your plate and top with more cheese.  Voilà!  Dinner is served!  Talk about a quick fix.  The pasta cooking was the longest part of preparing the meal.

Alfredo with Chicken and Penne

Serve with some freshly steamed broccoli and garlic bread.  And eat it all in one sitting!*

Emeril’s Alfredo Sauce

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Ingredients
  

  • 1 pound dried pasta such as fettucine or penne
  • 6 tablespoons unsalted butter
  • 1 shallot minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Cook the pasta according to directions. Reserve 1/4 cup of pasta water. Melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender, about 3-5 minutes. Add cream to pan and bring to a boil. Cook about 5 minutes, until sauce reduces slightly. Add cooked pasta, reserved pasta water, and half of the Parmesan cheese. Stir well to combine and melt cheese. Season with salt and pepper. Sprinkle with remaining Parmesan and serve immediately.

Adapted from Essence of Emeril, via the Food Network Site

*This recipe should be made in the amount that can be consumed at time of serving.  Perhaps it was my pre-grated Parmesan rather than freshly grated Parmigiano-Reggiano, but it did not make good leftovers (sorry, Emeril!).