Pasta Alfredo
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.
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.
Notes
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.