Amerigo's alfredo sauce

Yield: 1 servings

Measure Ingredient
WALDINE VAN GEFFEN VGHC42A
¼ pounds Salted butter
1 quart Heavy cream
¼ cup Parmigiano -- grate
Fresh ground pepper

In a saucepan melt butter, add cream, and parmigiano. Stir continuously till smooth and mixture comes almost to the boil. Serve with pepper and more parmigiani. Source: Tony Cortese, Amerigo's Restaurant, NYC.

Recipe By :

From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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