Alfredo Sauce

A sauce so creamy, smooth, and cheesy it’ll piss off Italians. And satisfy Americans.
Per serving (makes 5 servings): 19g protein/8g fat/19g carbs OR 150 calories

I like to serve it with pasta and chicken. I’ll show you how to cook the chicken in a later post :)

Tools

1. Weighing scale
2. Blender
3. Microplane

Ingredients

1. 300g 0% cottage cheese
2. 60g full fat cream cheese
3. 40g parmesan
4. 40g pecorino
5. Zest of a quarter lemon
6. 3 cloves of garlic
7. 15g (1 tbsp) of water/almond milk/cream. It’s just to ensure the blender blade moves. Any of these are a fine choice
8. Salt & pepper to taste
9. 7g sodium citrate. Sodium citrate is an emulsifier. It’s the ingredient in nacho cheese that allows it to boil without curdling. This will ensure when it’s re-heated, it’ll keep its smooth texture.
10. Parsley for garnish

Prep

1. Grate the cheeses
2. Weigh out all the ingredients into a blender

Steps

1. Blend the ingredients until smooth
2. If pairing with pasta, be sure to cook the pasta 1 minute less than the box says. Save 1-2 TBSP of the water the pasta cooked in (per serving) to mix through when heating. The sauce will coat the pasta better. The extra minute of cooking the pasta needs will be done with the alfredo sauce and pasta water