How to make an Alfredo sauce

How to make an Alfredo sauce? It's not difficult, but there are a couple of things to keep in mind.

Proportions are for two people, and are really, really loose guidelines.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• thick, wide pan (I like to use my cast iron skillet because it heats very evenly)
• butter (lots, maybe 3/4 of a stick for 2 people)
• cream (a few ounces)
• parmesan (a few ounces)
• olive oil (couple of tablespoons) (optional)

1. Put your pan on medium heat and melt butter. I tend to melt about half a stick of butter first and base all my other proportions off this.

2. Add twice as much cream as there is butter while stirring slowly and constantly.

3. The heat should be high enough to bubble the sauce just a little. We're going to cook it for a few minutes to reduce the cream. You can increase the heat to reduce cooking time, but you'll have to stir faster.

4. Stir in parmesan cheese. We're going to melt it into the sauce. Add a little olive oil.

5. Keep stirring until your sauce thickens up. Serve whenever you think it's thick enough.

Tips & Warnings

• The amount of cream affects the balance of the sauce, more or less cream makes for a thinner or thicker sauce.
• Lots of butter makes for a really heavy sauce.
• Don't ever stop stirring your sauce. Doing so makes it lumpy.
• Keep an even heat on your sauce, and don't let it cool off. Once it cools, it's not quite the same, and heating it up again doesn't fix the problem.