I LOVE ALFREDO!!!! I do!! It's so fattening and I know it is absolutely NO good for me, but every now and then, you just need it. Yes, NEED it. I do not like any alfredo sauce I have ever had at any restaurant. It seems a little milky/watery and not cheesy enough and if I am going to eat the fat grams in this, I want it to be cheesy.
It's so hard to pen down a "recipe" for this alfredo because I always just kind of throw the ingredients in the pan and if it doesn't work then I add whatever it needs. I think after making it tonight, I may have some sort of recipe to post. My Mom made this recipe when I was growing up, and still makes it, and now I make it. Actually, my little sister, who rarely cooks can even make this, so that just goes to show that it's EASY. (No offense Bradey!!!)
This recipe will probably be enough alfredo sauce to feed 10-12 people. My Mom and I always cook the pasta in a big pan, drain the water, and then pour the alfredo sauce over the cooked pasta and mix it together. That way, every piece of pasta is covered in sauce. Tonight, I topped the alfredo with grilled chicken that was sliced and fanned out. I could kick myself for not taking a picture! It looked SO pretty!!
1 1/2 sticks of Butter (Do not substitute margarine)
22oz. Sour Cream
2, 12oz cans of Evaporated Milk
8oz of grated Parmesan Cheese
Melt the butter in a medium size pot and then add one can of evaporated milk. Whisk in all of the parmesan cheese and when incorporated, add your other can of evaporated milk. Add Salt and Pepper to your liking. Once all of the ingredients are incorperated and your sauce is hot, remove from the stove. DO NOT BOIL THE SAUCE!!! (Yes, I'm kind of yelling because that is very important!!!) ;)
I like serving it over gluten free penne pasta. It really holds the sauce nicely and is easy to eat. My sister prefers angel hair pasta. Whatever your favorite pasta shape is, I would recommend using that!!!