View Crab and Spinach Ravioli post featuring this sauce
View the Homemade Marinara with Meatballs and Alfredo Post
4 tablespoons butter
1 tablespoon minced garlic
1 cup heavy cream
1 cup pecorino romano, grated
1/2 cup parmesano reggiano, grated
1 teaspoon black pepper
In a medium saucepan melt butter and add garlic.
Let garlic saute for 3-4 minutes, or until aromatic.
Add cream and heat until a soft boil (watch it closely!)
Lower heat slightly and add cheeses.
Continue to stir until cheese is melted and integrated.
** this sauce is so unbelievably good because of the quality of the cheeses! Though they are expensive, you do not need much to achieve a rich and delicious sauce and it will definitely be worth it.
I had pecorino romano on hand so I only used that and it was still, by far, the best cream sauce I have ever had. I tossed it with garlic-herb fettucine that I got at the farmer’s market this morning which made a fantastic dish!
Is it okay to freeze leftover sauce?
Yeah that is fine and a good idea. I wouldn’t suggest more than 2 months or so. Often times when making the Alfredo Lasagna, I will also make a small pan and freeze it for later.
What about just using regular whole milk instead of the heavy cream?
It will work, but may not be as thick as using cream.