Microwave Alfredo Sauce

For each serving:

2 oz. Parmigiano Reggiano
2 tablespoons butter
1/4 cup cream

Melt the butter in a microwave safe bowl. This takes about 20 or 30
seconds
in the microwave. Mix the cheese into the butter until it is all wet.
Add
the cream and stir until well mixed. Put the bowl of paste mixture into
the
microwave and heat for about 30 seconds. Stir the mixture and return to
microwave and heat for another 30 seconds. Repeat this until the sauce is
hot and creamy. Pour over pasta and serve.

You can make this in a pot over the stove, but I am an extremely lazy
bachelor. I have finely grated the cheese with a $6 box grater, but it
made
my arm sore. I got a KitchenAid stand mixer and the slicer/grater
attachment and can now effortlessly grate cheese for 10 people in minutes.
Unfortunately, it takes much longer to melt the cheese because the mixer
does not do fine grating.

I tried using other cheese rather than the expensive Parmigiano Reggiano
and ended up with a ball of rubber. It is much more expensive than the
substitutes, but you don't use much of it per serving.

You can experiment with the amount of cream to make the sauce thicker or
thinner as you prefer. You might want to use it as a dipping sauce for
bread. While most people like thicker pastas, I prefer angel hair because
of its delicate consistency and quick cooking.

This is a simple recipe with only three ingredients; some recipes don't
even use cream. The flavor is from the cheese and the other two
ingredients just make it into a sauce consistency. Parmigiano Reggiano is
a treasured delicacy in Italy. Why screw up the flavor with more
ingredients.


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