Now you can get started on the alfredo sauce. Basically, you're making a sauce by melting the butter into the cream, and then you will thicken it with the grated cheese.

If you are adding onions or garlic, melt the butter in the pan and let them sautee a bit until they are brown. Otherwise, simply add the butter and cream to your pan, and let the butter melt while you're stirring.



Once the butter has melted, begin adding cheese, a four-fingered pinch at a time, and stirring in each time.



Eventually it'll get thicker and thicker---this picture is with the full cup of cheese added. Now it's time to add your sun-dried tomatoes and cracked pepper.





Avocado tree leaves are also high in oil, so they are very slow to compost. They collect in mounds under the trees, which, combined with the shade, makes them almost impossible to garden under.
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Has anybody ever done alfredo before and come up with a question? I realize I kind of tossed that into one thread, but like I said before, this is usually one of the meals I start with when friends ask me to teach them to cook, because I've never seen anyone mess it up But I'd love to help troubleshoot if anyone has a question.

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Has anybody ever done alfredo before and come up with a question? I realize I kind of tossed that into one thread, but like I said before, this is usually one of the meals I start with when friends ask me to teach them to cook, because I've never seen anyone mess it up But I'd love to help troubleshoot if anyone has a question.

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Has anybody ever done alfredo before and come up with a question? I realize I kind of tossed that into one thread, but like I said before, this is usually one of the meals I start with when friends ask me to teach them to cook, because I've never seen anyone mess it up But I'd love to help troubleshoot if anyone has a question.

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When I was first trying to make guacamole not from a mix, I googled for recipes and one of them had the worcestershire in it. I figured couldn't hurt to try. I also like adding steak seasoning and lime juice. But you should try it at least once. If you don't like it, then you can say you know for sure! less

Ah! Actually no, because these are sun-dried:



So they don't have much of the moisture they were grown with (feels like they're down to maybe 6-8% moisture?) and they don't absorb much liquid from the sauce, either. less

All right! Let's get the ingredients together. I fed four people with this batch of alfredo---it doesn't reheat particularly well, and since presentation is important with guests over, it's best to make this for the number of people you'll be serving.


Sun-dried Tomato Alfredo With Avocado and Spinach


pasta:
2 birds' nests of fettucini (or your favorite pasta) per person (I used 8 nests)

alfredo:
0.5 cups cream
0.5 cups (1 stick) butter
1 cup parmjeganno-reggiano cheese, grated (this was my birthday dinner so we used the real stuff. Feel free to get parmesan that's pre-grated if you don't want to go over budget, but the powdered stuff in a green can will not work.)
5-10 sun dried tomato strips I'm using just dry-storage ones here, if you want a more brightly colored alfredo you can use sun-dried tomatoes packed in oil
more sun dried tomato strips for garnish
optional: cracked black pepper, garlic, onion, other seasonings

greenery:
0.5 avocado per person
1 bunch of spinach
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