On Sunday I served a pasta bar for our New Impressions class at church. I had a lot of people ask for the Alfredo sauce recipe. This is, by far, one of my all time favorite recipes. REALLY! This stuff is so good I could just roll around in it!! There are only a few ingredients and takes just minutes to make. It’s perfect with pasta and grilled chicken. Now, you have to remember that I am just a home cook, I’m not Italian and I am not a chef. It may not be true Italian food, but it is true comfort food! Also, most of my recipes are not easy on the hips or gut, including this one. But everything in moderation right? (except for the 5 oatmeal cookies I ate last night)

I always put roasted garlic in my sauces. It has a richer and deeper flavor and is worth the extra time it takes to roast the garlic but you could use garlic powder instead. When I roast garlic (recipe to follow) I roast a bunch at one time and store the unused garlic in a zip lock in the fridge for later.

The way I look at it, your food will taste as good as the effort you put forth to make it……so go the extra mile!

Roasted Garlic

1 large bulb of garlic, or more if you want to have some on hand for later

A few Tablespoons of olive oil

Take your head of garlic and cut the pointy end revealing some of the yummy garlic. Place it on a piece of aluminum foil and drizzle it with the olive oil. Gather the foil together at the top and squeeze tightly together, sealing it tight. bake at 350 for about an hour. After it has had a chance to cool, take the bulb and just squeeze it……kinda messy and nasty but, oh so worth it. Roasted garlic is not as strong and the raw, so go ahead and use the entire bulb (mash it with a fork first) in your sauce. Man this stuff is good! Oh! This is also wonderful in garlic mashed potatoes!

Alfredo Sauce 

1 pint heavy whipping cream (see I told you it wasn’t hip friendly)

Kraft parmesan cheese (shaker style)

1 bulb roasted garlic

salt and pepper to taste

Pour the whipping cream into a heavy sauce pan or pot. Cook the cream on medium low heat until a simmer. Cook it down to half the size. Be careful when cooking milk products because it will scorch before you know it if left unattended, so stir constantly. There is really no way to salvage a scorched sauce if it is milk based.

Once your cream is done now you add the good stuff! Squeeze the roasted garlic in a bowl and mash t with a fork. Add it to your cream. Add the parmesan cheese. How much up add is up to you! I like a lot …..so I add a lot! I use a cup or so depending on my mood. Add your salt and pepper and voila, you’re done! Yep, that’s it! Serve this over your pasta or……ooohhhh…..use it as a dip for bread sticks…..I just thought of that…..just now…….man I’m good! Enjoy and share the goodness of food!