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Alfredo Sauce
Basic cream-based cheese sauce. Pay attention to the temperature when adding the cheese.
15 minutes,   Makes 1 cup of sauce
recipe image
2 Tbsp Olive oil
1 Tbsp Butter
3 Tbsp Minced shallots or onions
½ cup Heavy cream
1 cup Finely grated parmigiano reggiano (If using pre-grated, use 3/4 cup)
- Thermometer
1.  In a skillet over moderate heat, warm olive oil (2 tbsp) and butter (1 tbsp).
2.  Add minced shallots (3 tbsp);
3.  Cook gently until the shallots are soft.
4.  Add heavy cream.
5.  Cook over low heat for 3 to 4 minutes more, stirring constantly.
6.  Reduce heat until the cream is 150 as measured by a thermometer (See notes)
7.  Add finely grated parmigiano reggiano (1/2 cup)  ©
8.  Stir until the cheese is combined.
9.  Optional: Use immersion blender to mix.
10.  Keep heat low to avoid cheese separating
1.  Ensuring the cream is 150F or lower when adding the cheese will prevent the cheese fat and solids from separating (i.e., clumping)
2.  Add cooked pasta to sauce to coat and heat sauce to serving temperature.

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Alfredo Sauce. Recipe on first page, not a blog.