Alfredo sauce tossed with leftover pasta.

The first time I made my own alfredo sauce, I was looking for something to do a demonstration of for a speech class. I knew how to cook and my mother had a vast collection of cookbooks in a cupboard in the dining room, so I decided cooking something would be the best route.

I found a cookbook full of recipes that purported to be international. I don’t remember the actual title. I suspect looking back that most of the recipes were not authentic as such. Some of those recipes were more than a bit Americanized. Not to say this is a bad thing. It’s just an observation.

The cake section was the most interesting — full of French and Italian confections. There was a recipe for a dobos torte — a Hungarian cake with many thin layers covered in chocolate frosting. I thought about making one of those cakes but — if I remember correctly — I thought those would be too complicated. After all, what if it was a flop?

Instead, I decided to try the alfredo recipe. I loved alfredo sauce and I thought almost everyone else did as well.

So that’s what I did.

It was a huge hit though if I recall right my speech fell a bit short in length. This is a very easy recipe and it doesn’t take that much to explain it.

I have to say, it blows the jarred stuff out of the water. It’s a relatively simple recipe with only a handful of ingredients. This sauce is best served immediately. It can be reheated, but sometimes I’ve found it separates when reheated. It’s just better served right away.


4 tablespoons butter

1 heaping tbs. finely minced garlic

1 ½ cups heavy cream (divided)

1 1/2 cups fresh grated parmesan cheese


Melt butter in saucepan and add minced garlic. Sauté garlic in butter over low heat for about five minutes.

Add 1 cup of heavy cream and, stirring, allow to come to a simmer. Remove from heat and add fresh grated parmesan cheese and the remaining cream. Stir until cheese is completely melted.

Serve immediately over pasta.

LYDIA KAUTZ is the Managing Editor of the Junction City Union.

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