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Classic Alfredo Sauce

Updated on August 2, 2012

Classic Alfredo sauce

4.2 stars from 5 ratings of Classic Alfredo sauce

Classic Alfredo sauce

The original"Alfredo sauce" was simply butter and parmesan, which was then tossed with fettucini. Over the years, the sauce has undergone a few variations, but many Italian Americans have come to know this recipe as the classic version.

When done correctly, this is simply amazing. With about ten minutes and about $5.00 worth of ingredients, you can have a classic Alfredo sauce that'll top any restaurant you've been to, outside of Italy. And, honestly, it'll be better than most of the ones you'd find there, too.

I didn't add a "nutrition" capsule to this recipe. Let's just say that this is a "once in a while" dish. No one needs to be eating this two or three times a week. But if things are pretty good in your life, and you want to take a few moments and marvel at the beauty of what a few simple ingredients can do - have at it. You deserve it. We all do, every now and then.

Cook Time

Prep time: 1 min
Cook time: 9 min
Ready in: 10 min
Yields: 2-4

Ingredients

  • A half stick of salted butter
  • A pint of heavy whipping cream
  • A cup to a cup and a half of parmesan cheese
  • White pepper
  • Sea Salt
  • Nutmeg, (optional)

Classic Alfredo

  1. Let's be honest. This isn't rocket science. Take a sauce pan and pour the heavy whipping cream in it. Turn the burner on medium low.
  2. Add the butter to the cream. Hopefully, you've used the heavy whipping cream. There are times in life when you want to trim calories, and then there are times in life when you want to just let it ride. This is a "let it ride" moment.
  3. Once the butter has melted, add some white pepper and sea salt. It you're a "salt" person, go easy on it. The parmesan will impart a saltiness to it.
  4. Stir in the parmesan. Honestly, the store-bought shredded parmesan in a bag works alright, but you might as well buy a wedge of parmesan. It's not that pricey, and you'll notice the difference. Keep it cooking, but don't let it bubble.
  5. Let all the ingredients combine. The sauce will look far thinner than you'd expect. That's good; that's what you want. If you want to add a dash of nutmeg, now's the time.
  6. At some point, you might as well dip a piece of bread in the sauce and see how it tastes. Let me level with you: it's going to taste really good. Add something if you think it needs it. I'm thinking it's fine as it, but it takes all kinds, you know? Some people want more of this; some people want more of that. it's a crazy world.
  7. I usually just cook some noodles and add them directly to the sauce pan. You can top with red pepper flakes or more parmesan, but this sauce stands as is. Trust me.

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