I’m not much of a red sauce person. If I’m at a restaurant and in the mood for pasta, and if there’s Alfredo on the menu, chances are I’m going to order that dish. If I buy frozen pasta meals to eat at home or take to work as a lunch, I’ll buy something that has Alfredo in it. Alfredo, Alfredo, Alfredo. In my book, it’s the king of cream sauces.
On occasion I’ve tried buying Alfredo sauce in a jar, or as a powder packet (just add milk!), as a slightly more economical choice as compared to premade frozen dinners. The problem I’ve had with the premade stuff is that while I like the sauce, the premade sauce doesn’t like me back. I end up being punished with food-induced issues for days after enjoying my one night of pasta bliss, which of course wrecks the whole thing. For whatever reason, I don’t tend to have those same issues when eating out or buying certain brands of frozen dinners—I’m not sure why (maybe the preservatives?). It’s always been disappointing though, because the frozen dinners never have quite enough pasta in them to satisfy me, and having all that extra waxy cardboard left over afterward doesn’t feel terribly environmentally friendly. Eating out all the time isn’t good either.
But I also hate cooking. The idea of making my own Alfredo sauce has always been intimidating, and as a matter of course I tend not to like to keep fresh milk or cream in the house because it will usually spoil before I can use it all. Additionally, I’ve sort of had it in my head that Alfredo sauce must surely be this magical, super complicated substance that only the most masterful of cooks can make. Master cook? Definitely not me!
Recently I had a craving for Alfredo, a strong one, so decided to bite the bullet and try making it myself, from scratch.