Monday, August 30, 2010

Failed Alfredo

Two things I learned recently:

1) Do not try to make recipes on the back of "novelty pasta" boxes. It doesn't work out.

2) Alfredo sauce needs to be made with whole milk or cream. Nonfat milk does not work.

However, there's a silver lining; I discovered an easier, cheaper way to make alfredo sauce. Next time you're hankering for restaurant-style alfredo, just pick up a jar of the stuff at the store. Then put it on the stove, and add white wine. That will thin it out so it's not so globular, and give it an authentic Italian taste. Once it's nicely incorporated and steamy, take it off the heat and add parsley. Ta-da!

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