Ingredients
Equipment
Method
Step-by-Step Instructions for Alfredo Sauce
- Begin by melting ½ cup of unsalted butter in a heavy-bottomed saucepan over medium-low heat, stirring gently until melted.
- If using minced garlic, add it to the melted butter and sauté for about 30 seconds until fragrant.
- Gradually whisk in 2 cups of heavy cream, increasing the heat slightly to warm through without boiling.
- Reduce the heat to low and let the cream simmer for 5–7 minutes until slightly thickened.
- Remove from heat and whisk in 1 cup each of freshly grated Parmesan and Pecorino Romano cheese until smooth.
- Season the sauce with a pinch of nutmeg, salt, and pepper to taste, stirring well.
- Keep the sauce warm on low heat while cooking the pasta.
- Cook 12 ounces of fettuccine in salted boiling water according to package instructions, reserving 1 cup of pasta water before draining.
- Immediately toss the drained pasta with the Alfredo sauce, adjusting the consistency with reserved pasta water as needed.
- Serve the sauce over fettuccine, garnishing with additional cheese and fresh parsley.
Nutrition
Notes
Using fresh ingredients will greatly enhance the flavor. Avoid boiling the cream to prevent separation. Reserve pasta water for adjusting sauce consistency.