Friday, September 12, 2008

Alfredo Sauce with Parsley

1 T. unsalted butter
1 T. minced shallots (I just used green onions)
1 cup heavy cream
1 cup baby peas, frozen is fine (optional)
1/2 cup grated parmesan cheese
2 large eggs
1 T. cracked peppercorns, or to tast (I used normal pepper)
Salt to taste
1/2 cup chopped fresh parsley

1. Melt the butter and saute the shallots for 3 to 4 minutes. Add thhe heavy cream. (If using the baby peas, cook in the hot cream.) Bring to a boil and thicken, cooking for about 6 minutes, sturring constantly.

2. Remove from the heat and stir in the cheese. In a separate, large serving blowl, beat the eggs. Whisk in a tablespoon of the cream sauce; stirriing constantly, add the remainder of the sauce, a little at a time (be careful not to put it in too quickly or the eggs will scramble.)

3. Add pepper, salt, and parsly. Poor over spagetti squash, rice noodles if you're gluten free, or any other noodles.

makes 1 1/2 cups

from Healthy Plate: No-Gluten Cookbook


Anonymous said...
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Janette said...

Hi Kim!

I sent you another invite ... it comes from 'Janette'. Please let me know if you don't receive it. (Check your spam box too)

I'm going to delete your comment so that your email isn't up.