Yield: 770 gr, four servings
Ingredients
- Butter unsalted: 150 gr
- Flour: 50 gr
- Heavy cream: 250 gr
- Afino by Grande Parmesan: 90 gr
- Afino by Grande Ricotta: 230 gr
- Granulated garlic: 1.5 gr
- Salt: 2 gr
- Black pepper, 1 gr
Directions
- Melt butter in a large saucepan over medium heat. Add flour and cook for two to three minutes. Add heavy cream; stir constantly until butter-flour mix is incorporated and smooth. Add Afino by Grande Parmesan, garlic and Afino by Grande Ricotta; stir until melted.
- Bring sauce to a simmer and cook for seven to ten minutes. Stir constantly. Add salt and pepper to taste. Cool before use, allowing sauce to thicken.
- Store in refrigeration or freeze. To reheat, warm Alfredo sauce in a saucepan over low heat, stirring constantly to avoid separation.
