A few days ago I was miffed because I'd tried to make alfredo sauce for the pasta I was cooking up, and the sauce I'd made just would not thicken!
Well yesterday I tried it again, and made one small change: I added parmesan cheese to the cream and butter as it was cooking up in the pot, not afterwards when serving the plate. And voila, the sauce thickened. It was an epiphanic moment.
So, there it is. Parmesan cheese is the thickening agent.
Well yesterday I tried it again, and made one small change: I added parmesan cheese to the cream and butter as it was cooking up in the pot, not afterwards when serving the plate. And voila, the sauce thickened. It was an epiphanic moment.
So, there it is. Parmesan cheese is the thickening agent.
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