Elegant in its simplicity, exquisite in its richness. Butter melted into luscious cream, with subtle notes of freshly grated nutmeg then tossed with nutty Parmesan.
Creamy Alfredo Sauce is perhaps one of the most commonly known sauces and surprisingly one of the simplest to make. There are so many versions of Alfredo Sauce but this is by far my favorite. Nothing complicated and it’s on your table in no time at all. If you can melt butter and boil water you can make this dish!
This Alfredo Sauce is made with staples I always keep on hand – butter, cream and Parmesan in the fridge along with kosher salt, pepper, and nutmeg in the pantry.
Serve the sauce over your favorite pasta. I love a tagliarelle made by Cipriani Foods – their version of tagliatelle, very similar to fettuccine. Though it’s a dried pasta, it’s made with eggs and tastes unbelievably like fresh pasta. It can be found in many fine food markets or online. It’s worth searching out!
Toss the hot tagliarelle with the Alfredo Sauce and Parmesan then you’ve got an amazing dinner in less than 30 minutes.
Your family will think you’ve been cooking for hours!
Pasta Alfredo
6 tablespoons butter
2 cups heavy cream
½ teaspoon kosher salt, plus extra for cooking the pasta
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly cracked black pepper
1 cup grated Parmesan cheese
1 pound tagliarelle or fettuccine
Warm the butter and the cream in a saucepan over low heat until the butter has melted, about 10 minutes.
Stir in the kosher salt, grated nutmeg and the black pepper. Keep warm on low heat while the pasta cooks.
Cook the pasta in heavily salted boiling water until just tender.
Drain and turn the pasta out into a large bowl. Ladle about half of the Alfredo sauce over the pasta, tossing to coat.
Add the Parmesan cheese and enough of the remaining sauce to completely coat the pasta.
If you want to serve the Alfredo sauce over something other than pasta, remove the melted butter and cream from the heat, then stir in the Parmesan cheese. Serve warm.
Serves 6 as an entrée or 8 as a side.
Pasta Alfredo
Equipment
- medium saucepan
- Large stockpot
Ingredients
- 6 tablespoons butter
- 2 cups heavy cream
- ½ teaspoon kosher salt, plus extra for cooking the pasta
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon freshly cracked black pepper
- 1 cup grated Parmesan cheese
- 1 pound tagliarelle or fettuccine
Instructions
- Warm the butter and the cream in a saucepan over low heat until the butter has melted, about 10 minutes.
- Stir in the kosher salt, grated nutmeg and the black pepper. Keep warm on low heat while the pasta cooks.
- Cook the pasta in heavily salted boiling water until just tender.
- Drain and turn the pasta out into a large bowl. Ladle about half of the Alfredo sauce over the pasta, tossing to coat.
- Add the Parmesan cheese and enough of the remaining sauce to completely coat the pasta.
