Alfredo, perfected

I made 

what I think

was a perfect Alfredo sauce this evening.

So

before I forget how I made it, I'm writing it here.

We tend to lose scraps of paper magneted to the fridge.

I should interject - Tony once taught Tyler to make a very delicious Alfredo sauce,

but neither of us can recall exactly what he was taught.

I only can remember that it used egg yolks,

and being as my chickens are of a rather stingy sort,

I need all of my eggs, with yolks intact

for other eating.

This sauce was super easy;

I just turned the burner on low and tended it

while I was making the rest of dinner

(Philly wraps, if you must know, made with planned-over roast. Yum!)

In a small saucepan, I put

1 stick of butter

4 garlic cloves, minced

and 

8 oz cream cheese

When it was melty and mixed, I added 1 c. of cream.

I thought we might need more liquid,

but I felt like things might be getting just a wee bit heavy,

so I added 1/2 c. almond milk, unsweetened, and unflavored, of course.

When that was all whisked nicely together

I added a cup of parmesean/romano blend cheese ~ just the dry stuff in a jar from Aldi.

and a few shakes of red peper flakes.

I let that cook on low until we were ready for it.

The texture, the aroma, the flavor

- all of it -

perfect.

We ate it on spaghetti squash ~ the four weren't overly thrilled with it.

I thought it was positively scrumptious

and combined all of their leftovers in one bowl

and will eat them tomorrow :-)

(Just so we're clear - it was the squash they weren't fond of. The sauce, they seemed to like very much.)