To make the flavour stronger, take one quarter of a nutmeg but it’s your choice.
These Parsley leaves are used to garnish the dish.
How it’s made:
First: let’s look into how to melt the butter nicely. The appliance would be a medium sauce pot filled a little with water and placed on very low heat. Once the butter has melted, the chopped garlic is poured inside and stir-fried for a minute or so until the inviting aroma fills the kitchen.
Then pour the cream: heavy cream is also poured and whisked which means that it is incorporated properly and completely. It is then allowed to cook for a while five to seven minutes, while stirring within. By this time the cream should have cooked and/or thickened quite a bit.
Lastly add the Parmesan: Now go ahead and add parmesan cheese into the alfredo sauce so that its slushiness of the sauce will now remain. Keep stirring until the cheese has been incorporated in the sauce. If too thick, loosen the sauce with cream.
Seasoning: Enough seasoning, time for some flavours, add a pinch of salt mix and this time pepper and nutmeg when available grate and sprinkle on top. Mix Vigorously.
Service: The sauce may be eaten together with the noodles or poured over rice or chicken/shrimp dishes which are also flavored with fresh parsley as well.
Savour every drop of the Alfredo Sauce you prepared!
