Alfredo Sauce

A rich and creamy Italian sauce, usually served over fettuccine. It’s also delectable in spinach lasagna and with ravioli.

Yield about 1½ c
Time 15 minutes
Tools
  • saucepan
  • whisk
Ingredients
  • 2 T butter
  • 2 c heavy (whipping) cream
  • ¼ c parmesan cheese, grated
  • 1 t nutmeg
  • salt
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.

  Key to abbreviations and conversions
#creamy #mushrooms #pasta #peas
Classic Recipes Comfort Food Easy Recipes Italian Recipes Quickies Sauces

Previous Post

Next Post

Leave a Reply