White Wine Alfredo Sauce

My husband could probably eat fettuccine Alfredo every day of his life and I've experimented with various combinations over the years.  Most were tasty, some were so-so, but this one has emerged as the clear favorite:

4 TBSP butter

4 TBSP all-purpose flour

1c. heavy cream

1c. chicken flavored broth (Better Than Boullion makes a great veg version)

1c. Mozzarella cheese, shredded

1/2c. Parmesan and Romano cheese, shredded

3 TBSP Italian flat-leaf parsley, chopped

5 cloves garlic, minced

1/2 tsp. ground nutmeg

1/4c. white wine 

salt and pepper, to taste

1.  In a medium-size sauce pan, melt butter over low heat.

2.  Add flour.  Cook and stir with a whisk until well blended. (2-3 min.)

3.  Add cream and broth.  Stir to blend.

4.  Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.


*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.

5.  Toss with pasta and serve warm.

Some people swear by Chardonnay for Alfredo sauces but I used a Sauvignon Blanc for this one 

and thought it was fabulous - Cheers!