So, whenever I try to make an Alfredo sauce, it never comes out thick enough to actually coat the noodles. It's usually thin, with clumps of cheese (the recipes I've tried have called for Parmesan, which doesn't seem to melt...
Continue reading »
My roomie wants to stay away from cheese as much as possible (his cardiologist has advised it) but doesn't mind smallish amounts of cream and butter. Does anybody know how to make an approximation of Alfredo sauce without any cheese...
Continue reading »
