The classic Alfredo sauce with a not-so-surprising twist, extra cheese!
The classic Alfredo sauce can become a bit boring so to switch it up I use blue cheese instead of parmesan in the sauce. But don’t worry, I never relinquish parmesan, I just serve the dish with grated parmesan on top!
Ingredients
- 250 ml heavy cream [8.5 fl oz]
- 4 cloves garlic, minced
- 50 gr Blue cheese (Gogonzola/Roquefort/Stilton) [2 oz]
- 1 tbsp flour
- 30 gr butter [1 oz]
- a pinch of ground nutmeg
- grated parmesan
- crushed black pepper
- salt
- milk (if needed)
- 1 tsp corn starch (if needed)
- mushrooms (optional)
Instructions
- Melt the butter on low heat.
- Add the garlic and sauté for a minute – until the fragrance turns from spicy to sweet.
- When it stops bubbling add the flour and stir. Brown the flour a bit.
- Slowly add the heavy cream while stirring to avoid creating clumps.
- Add the blue cheese nutmeg, salt, and pepper and let simmer on low heat until the cheese melts, stir occasionally to avoid the sauce getting burned.
- Check the sauce consistency, if it is too thick to your liking add a bit of milk. if it is too thin add the corn starch – combine the corn starch with room temperature water in a cup and add slowly while stirring to avoid creating clumps.
- If adding mushrooms, sauté them in butter in a separate pan until they lose their liquid, then add them to the sauce.
- Serve with grated parmesan on top
Tips on making the pasta
Cook the pasta according to the directions on the package, I prefer Barilla’s spaghetti.
If there are no instructions on the package – cook in boiling water with salt stirring occasionally.
(the salt is for the taste – I use a tbsp of kosher salt for 3 liters of water [0.8 gallons]).
Spill the pasta into a strainer when the pasta tastes cooked (no grainy texture) but a bit hard (al dente). Pour a bit of olive oil on the pasta to prevent it from sticking.
