Hello!
I've been making a pretty basic alfredo sauce with butter, heavy cream and
PR. The sauce comes out awesome, but I have an issue:
The leftovers are never as good as the first night I make the sauce. After refrigeration, the butter and the cheese separate, so that I have buttery pasta with little clumps of cheese everywhere, and the cream seems to just disappear altogether.
Does anyone know why the sauce does this, and is there anything I can do to stop it??