Pasta Alfredo

A simple white sauce made from Parmesan cheese that can be the base for many additives such as clams or shrimp or used by itself. Shown here with a touch of paprika to add a bit of color.

INGREDIENTS
1/4 cup unsalted butter
1/2 cup half and half or cream (4 ounces)
1/3 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Romano cheese
1/4 teaspoon ground nutmeg
1 tablespoon flour

METHOD\
In a medium sauce pan, melt the butter over medium heat, stirring constantly. Lower the heat to low and add the cream and stir until the cream thickens slightly. Add both cheeses and the nutmeg, stirring until the cheese melts completely. If the sauce is still not thick enough, add small mounts of the flour and stir in. Simmer for 3 to 4 minutes before adding any more flour.

When done, remove from the heat and stir into cooked pasta; serve immediately. Enough for 4 to 6 servings. Pair with a light red wine such as TRE Merlot or TRE Cabernet or Private Reserve Sangiovese or with a Private Reserve Chardonnay.