Introducing: alfredo sauce's badass older sister. I started things off with a heavy cream base and added in lemon juice/zest, garlic powder and then brie & parmesan cheese. Oh, and white wine because wine and cheese and pasta is everything!
True story, I basically never measure when I cook unless it's something crazy with very specific instructions. The good thing about this recipe, and really most recipes that I make is that they are hard to mess up. Don't be afraid to add in a little more of what you like/don't like. If it tastes too much like one ingredient, add more of the others. Worse comes to worse, you'll have leftover sauce...which means you can make more pasta and eat it all over again the next day. :)
What you need:
What to do:
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