It's all in the sauce!

One hasn't lived until one has made alfredo sauce, successfully, from scratch.  I tried my batch for the first time last week, and I have to admit - it was edible!  And I believe that the flavor for the alfredo sauce hinges mostly on the cheese choices.  I picked a block of aged parmesean and some lovely asiago. The following is a short (not quick) recipe for a cheese lover's sauce (beware, it's rich, so I recommend serving over pasta as a side dish):

1/4 c. butter

1 1/4 c. heavy whipping cream or half 'n' half

1/1/2 c. shredded parmesean

1/2 c. shredded asiago

2 garlic cloves

chives

black pepper

canned mushrooms

pine nuts

1 - heat butter over low/medium heat

2 - add garlic cloves (slightly crushed, but mostly whole) and simmer

3 - after 10 min, or when garlic starts to brown, add chives

4 - slowly add cream until cream is heated (do NOT boil - dairy fat will separate and you'll need to start over)

5 - remove garlic chunks and chives

6 - take bowl w/ freshly shredded parmesean and asiago, add 1/3 of the cheese to the heated cream mixture, stirring almost constantly.  it may take some time to get the hard cheese to "melt"

7 - add the second portion of cheese, melt and do the same for the remaining portion. 

8 - the hard cheese may not melt to satisfaction; it may be a bit grainy.  That's ok.  add black pepper to taste.

9 - 5 min before serving add canned mushroom pieces and pine nuts.  these ingredients will help thicken the sauce.  

10 - you can turn off the burner and set sauce aside while you prepare the remaining parts of the meal.  Simply reheat over low setting.  Pour over hot cooked pasta and serve. Enjoy!