Alfredo Sauce

Alfredo Sauce:

  • 1 pint heavy cream
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup freshly grated Parmigiano-Reggiano
  • Freshly cracked black pepper
  • Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce:
Heat heavy cream over low-medium heat in a deep saute pan.
Add butter and whisk gently to melt.
Sprinkle in cheese and stir to incorporate.
Season with freshly cracked black pepper.

In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.


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