Parmigiano Reggiano Cream Sauce
This is the basis for Fettuccine Alfredo.
15 minutes, Yield: 1 cup
Ingredients
| 2 Tbsp | Olive oil |
| 1 Tbsp | Butter |
| 3 Tbsp | Minced shallots or onions |
| 1/2 cup | Heavy cream |
| 1/2 cup | Finely grated parmigiano reggiano (if using pre-grated, use 3/4 cup) |
Equipment
Preparation
| 1. In a skillet over moderate heat, warm olive oil (2 Tbsp). |
| 2. Add butter (1 Tbsp) to the skillet . |
| 3. Add minced shallots (3 Tbsp). |
| 4. Cook gently until the shallots are soft. |
| 5. Add heavy cream (1/2 cup). |
| 6. Cook over low heat for 3 to 4 minutes more, stirring constantly. |
| 7. Reduce heat until the cream is 150F as measured by a thermometer (see notes). |
| 8. Add finely grated parmigiano reggiano (1/2 cup). |
| 9. Stir until the cheese is combined. |
| 10. Optional: Use an immersion blender to mix. |
| 11. Keep heat low to avoid the cheese separating. |
Notes
| 1. Ensuring the cream is 150F or lower when adding the cheese will prevent the cheese fat and solids from separating (i.e., clumping). |
| 2. Add cooked pasta to the sauce to coat and heat the sauce to serving temperature. |
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