Test Kitchen: Alfredo is fancy but easy to cook
July 24, 2013 at 2:24 a.m.
I learned how to make homemade Alfredo sauce when I was in college, but I must admit that it's not often that I have a chance to make it. That is, of course, unless I remember to buy the ingredients when I am shopping.
Heavy cream and Italian cheeses aren't regulars on my shopping list, and it's almost like an attention-hungry pan of risotto: it needs a lot of attention. It's easy to scald the cream or allow the cheese to become one large mass on the bottom of the pot or develop an almost grainy texture to the sauce.
The key is stirring the sauce over a medium to low setting and allowing the cheese to melt in between additions. So, no watching TV while you're cooking, unless you've got the heat on low and you're within arm's reach.