I grew up in St Louis. In case you didn’t know it – STL is full of fabulous Italian restaurants. I do believe I got my love of cooking from working there – even though I worked in the front of the house – as a hostess. Too funny! Anyway, I love to eat STL Italian food. Yum scrum.. I have to import the provel cheese (NOT provolone people) back to NC. (One time when DD was little, she did a project on MO and mentioned provel cheese and her nasty mean teacher told her there was no such thing. Oooh I was not happy.) But I digress..
I make great Alfredo sauce.. Yummm. Trick is to use the microplanar to grate the parmesan very finely so it just folds into the bechamel sauce. DD loves this on pasta. It’s also good for just dipping bread in. Fattening, though 😉
1 pint heavy cream (I use light if I can find it)
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated parmesan cheese
freshly cracked black pepper..
Chopped fresh leaf parsley for garnish.
Heat cream over low medium heat in deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese to incorporate. Season with cracked black pepper. At the same time, have the pasta cooking, drain well and pour into the saute pan. Gently toss to coat. Transfer to serving dish, top with more parmesan cheese (but of course!) and chopped parsley. Serve immediately 🙂