yep, TDF! thanks - made this tonight; poured a little over some seasoned, baked chicken and sautee'd broccoli. It packs a punch - very rich, didn't need too much. Rest of the family had a little dreamfield's pasta with it.

a funny - the last time I made an alfredo sauce, it was back when the earth was cooling and everybody was lowfat/low carb. Remember Butter Busters? I made alfredo sauce with liquid butter buds and lowfat parmesan cheese. barf.

I'm glad to see this. We buy the "four-cheese alfredo" in the jar which is about 4 carbs per 1/4 cup serving... I forget the calories. It's pretty good, although I have to add a ton of spices to it before it's interesting enough for my palate. I've often wondered how to make homemade alfredo, since I usually have all kinds of cheeses on hand, and whether it would be better or worse tasting or in carb count. I will try this. Thanks!!

Here. I ran the numbers for myself (using the actual amounts you said you used, and 1 Tbsp of the garlic powder), and some varying serving sizes, in case it helps y'all.

I always make the alfredo sauce w/ lots and lots of freshly minced garlic. Sometimes I will toss in some scallops or shrimp. I serve it over a bed of spaghetti squash. Everyone in the family goes crazy for it!...which kind of makes me mad cuz I want all the leftovers for myself!

OK, I caved in, in spite of the calories and made a half-recipe. OMG! Delish! I was eating it off the spoon!

I didn't add the garlic, as I like it plain, but the cream cheese really makes it so creamy! I've made Alfredo before, and it always seemed to separate. This sauce was perfect!

My DH and DS had it on pasta and I had mine on cauliflower.

Thank you so much, toeie, for posting this recipe!

Barb

yummmy / yummy.

oh boy. these ingredients are definatly going on the shopping list for this week!

Man, I'd like some cheesy goodness right about now!

Wow! I made alfredo sauce today with butter, cream, garlic, and parsley - I would have never dreamed of adding the cream cheese! It was great the way I fixed it, but I'm definitely going to try it with the cream cheese next time. I stirred in some thawed, drained shrimp - absolutely wonderful. I didn't even miss the mountain of pasta! It's extremely rich - a little goes a long way!

Thanks for sharing that recipe.

Boy this sounds delicious. Was looking for an alfredo sauce and will try this soon....

EGG CREPES
(Mock Fettuccini) by Suzanne Sommers

6 Eggs
Salt and pepper
Butter

• In a mixing bowl, lightly beat the eggs.
• Season with salt and pepper.
• Heat a crepe or omelet pan over medium heat and lightly coat the bottom and sides with butter.
• Using a ladle, put enough egg in the pan to make a thin coating.
• When it sets, lift up with a spatula being careful not to tear the crepe and turn it over to the other side.
• Cook one more minute and then slide the crepe onto a dish.
• Continue making egg crepes until you have used all the batter.

Use this egg crepe recipe for any pasta dish.


ALFREDO SAUCE

6 Tbsp butter
2/3 cups heavy (whipping) cream
1 cup Parmesan cheese, freshly grated (not the powdered stuff).
1/2 tsp salt
Ground white pepper to taste (can use black if you don’t have any white).
Dash of ground nutmeg

Place butter and cream in a large skillet over medium-low heat.
Cook & stir until butter melts and mixture bubbles. Cook and stir 2 minutes more.
Stir in salt, pepper and nutmeg. Remove from heat.
Gradually stir in cheese until thoroughly blended and smooth.
Return briefly to heat to completely blend cheese but do NOT let sauce bubble or cheese will become lumpy and tough.

Makes 4 servings – 1.9 net grams of carbohydrates per serving.

hmmmm...this alfredo sauce recipe looks delish!!

I just made a carbquik pizza using the sauce in the first post and it was amazing! I used lots of this alfredo sauce, fresh mushrooms, green onion, grilled chicken, and chopped tomatoes with mozzarella. The sauce is so good! And I ate just one slice and I am stuffed. This is certainly going to be a staple now