Cream Sauce for Fettuccine Alfredo
Submitted by alschmidt
Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.
YIELD
5 servingsPREP
10 minCOOK
15 minREADY
30 minForget everything you think you know about Alfredo sauce from a jar.
The real deal is absurdly simple: butter melted until foaming, heavy cream simmered just enough to thicken, and a generous handful of freshly grated Parmigiano-Reggiano tossed with hot fettuccine right in the pan.
That’s it. Four ingredients. No garlic, no flour, no nonsense.
The starchy pasta water and the heat of the noodles do all the emulsifying work, creating a sauce that clings to every strand like silk.
Pro Tips
- Use freshly grated Parmigiano-Reggiano, never the pre-shredded stuff; it melts smoother and tastes infinitely better.
- Toss the drained pasta in the sauce for only 20 to 30 seconds over heat; any longer and the cheese can get grainy.
- White pepper is traditional here and blends invisibly into the sauce, but black pepper works fine if that’s what you have.
- Serve immediately on warmed plates; Alfredo waits for no one and thickens as it cools.
Ingredients
Directions
Melt butter in a large skillet.
When butter foams, add cream.
Simmer over medium heat about 2 minutes until slightly thickened.
Season with salt and white pepper When your fettuccine has been cooked, drain noodles and place in the skillet with the cream.
Add ¼ cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds.
Serve immediately with additional Parmesan cheese.
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