Aglio e Olio with Sauce

This is the sauce for the popular Neapolitan cuisine, Spaghetti Agilo e Olio. It is a white cream sauce that requires making a roux, which isn’t hard once you get the hang it.

Ingredients

• 16 oz Heavy cream
• 0.5 cup Parmesan Cheese – grated
• 1 TBL Butter
• 1 TBL Olive oil
• 2 TBL Flour
• 2 tsp Garlic – minced
• 1 tsp Veg, Beef, or Chicken bouillon
• Salt and pepper to taste

Process

1. Mise en Place: Measure and prepare ingredients prior to starting.
2. Make Roux
   1. Melt butter in olive oil in sauce pan over Med heat.
   2. Add garlic and cook 1 min.
   3. Add flour and coat with oil. Cook until lightly toasted.
   4. While continuously stirring, add cream in stages, a few oz at each step.
   5. Roux will thicken but keep stirring to work out lumps before repeating.
3. Once all the cream is in, add salt and pepper to taste.
4. Add cheese and remove from heat.

Note: Do not use pre-shredded cheese, it will clump and ruin your sauce. Use a block of cheese that you grate yourself, it won’t have the starches and chemicals that shredded cheese uses to keep from sticking.