OK, I know I have all the right ingredients: butter, whipping cream, parmesan cheese, nutmeg, pepper. Oh, and noodles. I know not to let the parmesan get too hot, or it will get tough. I am not clueless.
Why can’t I make alfredo sauce that comes out like alfredo sauce??
I have tried this with fresh grated parmesan, with dried parmesan, and with chunks of fresh parmesan. I have tried putting the cheese in at the very last second, I have tried putting the cheese in with the cold whipping cream over low heat, I have tried whisking it into the butter and cream, I have tried throwing the entire mess into the blender to smooth it. No matter what I do, I end up with a thin, vaguely cheesy-tasting sauce and a lump of melted-together parmesan that plops onto my noodles.
I’m obviously missing some crucial clue here. Anyone have any idea what it might be?