ALFREDO SAUCE"Named after Alfredo's, a popular restaurant in Rome, this sauce was originally prepared table-side to top the chefs fresh pasta. Our version is cooked slowly, giving you time to prepare the rest of the meal."
2 tablespoons margarine or butter
1 small onion, thinly sliced
4 cups heavy (whipping) cream
2 tablespoons freshly grated Parmesan cheese
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
Heat margarine in 10-inch skillet over medium-high heat. Saute onion in margarine until tender.
Stir in heavy cream; heat to boiling. Stir in remaining ingredients; reduce heat. Simmer uncovered 30 minutes, stirring frequently.
Makes about 3 1/2 cups sauce
From: Recipelink.com
Source: Recipe booklet: Bravo! Pasta, Betty Crocker Creative Recipes No. 79, April 1993
More recipes:Recipes For and Using Alfredo Sauce