Illustrative image—not a photograph of this dish. Be the first to upload a real one.
American Alfredo Sauce
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518847
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1¾ cups (400 ml) heavy cream
- 6 tbsp unsalted butter
- 8.5 ounces (240 g) grated Parmesan cheese or asiago cheese
- 1 tsp salt
- Fresh-ground black pepper
- 1 pinch of fresh-ground nutmeg
Directions
- Combine 1¼ cups (300 ml) cream and the butter in a saucepan large enough to accommodate the sauce and later the pound of pasta.
- Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.
- Remove the pan from the heat once the butter is evenly incorporated into the cream.
- Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.
- Drain the pasta.
- Add the drained pasta, ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan
- Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about 1–2 minutes. You can add chopped parsley as a garnish mixed into the sauce.