A rich and creamy Italian sauce, usually served over fettuccine. It’s also delectable in spinach lasagna and with ravioli.
|Yield||about 1½ c|
|Directions||Melt the butter over medium-high heat, add the cream, and bring to a boil. Lower heat to medium.
Add cheese, nutmeg, and a dash of salt and boil, whisking frequently, until reduced and thickened, about 10 minutes. Taste. If you don’t notice a hint of sweetness, add another dash of nutmeg.
Pour over cooked pasta, sprinkle with pepper and parsley, and serve hot.
|Notes||If you’re making fettuccine Alfredo, this is enough sauce for about 8 oz (½ a pound) of pasta.
The key to excellent Alfredo sauce is in the ingredients. Because this recipe is so simple, you need to use the very best cream and freshly-grated, high-quality parmesan cheese.
If you’re worried about calories, you can use ½ and ½ or milk along with a T or two of flour instead of the cream, but the taste and consistency of the sauce will suffer for it.
Variation: add peas and/or mushrooms.
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