RCI-ND.002.0007.001
Alfredo Sauce
Cuisine of Italy | Pasta Recipes Fettuccine Alfredo is a dish of fettuccine pasta with a sauce made
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (400 ml) heavy cream1¾ cups
- tbs. unsalted butter6 unit
- .5 ounces (240 grams) grated Parmesan cheese or asiago cheese8 unit
- salt1 tsp
- fresh-ground black pepper1 unit
- of fresh-ground nutmeg1 pinch
Method
1
Combine 1¼ cups (300ml) cream and the butter in a sautéing pan large enough to accommodate the sauce and later the pound of pasta.
2
Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.
3
Remove the pan from the heat once the butter is evenly incorporated into the cream.
4
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.
5
Drain the pasta.
6
Add the drained pasta, ½ cup (100ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan
7
Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about one to two minutes. You can add chopped parsley as a garnish mixed into the sauce.