Jack is a cousin of ours - and quite the cook! He will assist in the kitchen anytime - we had fun with him this summer up North cooking and eating.
Jack studied culinary arts at Johnson and Whales in Providence, Rhode Island!
Throughout his career he has worked with many chefs....even with Wolfgang Puck at the MGM Grand Detroit Casino! He currently cooks for enjoyment at home with family and friends.
This is his recipe that was from a restaurant called Spaghetti Palace which was in Roseville MI. Jack's Uncle also named Jack cooked many great dishes there back in the day.
- 1 lb. butter
- 1 cup of all-purpose flour
- 2 quarts of whipping cream
- 1 quart of half and half
- 12 ounces of grated parmesan cheese
- 1 cup of chopped Italian parsley
- Melt butter in sauce pan (check out our cooking pans that are made specifically to evenly distribute heat for a perfect sauce)
- Once butter is melted slowly add flour mix together with a whisk over medium heat to create what is known as a roux.
- Cook for a few minutes but do not let it get dark
Add the 2 quarts of whipping cream then the 1 quart of half and half and bring to almost a boil where it starts to bubble up, stirring constantly with your whisk.
Then lower heat and let the sauce simmer to achieve the desired thickness. Sauce should be creamy and silky. When it thickens up add your parmesan cheese and parsley and toss.
Mix with fettucine or spaghetti or whatever cut of pasta you love - we have so many great pasta's to pick from! Or make your own like Jack did!