Creamy Alfredo Sauce
This creamy Alfredo sauce is a rich butter, cream, and Parmesan sauce for tossing with hot pasta. Gentle heat and freshly grated cheese keep the texture smooth, while a splash of pasta water helps the sauce cling.
Ingredients
1⁄2 | cup unsalted butter, cut into pieces |
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1 | cup heavy cream |
1 | cup Parmigiano Reggiano, freshly grated, plus more for serving |
1⁄4 | teaspoon kosher salt, plus more to taste |
1⁄4 | teaspoon black pepper, freshly ground, optional |
3⁄4 -1 | pound pasta, hot cooked, with 1/2 cup cooking water reserved |
Instructions
| 1. | Cook the pasta in well-salted water until al dente, then reserve 1/2 cup of the cooking water before draining. |
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| 2. | Melt the butter in a wide saucepan over low heat. |
| 3. | Add the cream and bring it to a gentle simmer, stirring often, for 3 to 5 minutes until slightly thickened. |
| 4. | Reduce the heat to low and whisk in the grated Parmigiano Reggiano a handful at a time until the sauce is smooth. |
| 5. | Season with the kosher salt and black pepper, then taste and adjust with more salt if needed. |
| 6. | Add the hot pasta to the sauce and toss until coated, loosening with a splash of reserved pasta water as needed. |
| 7. | Serve immediately with more grated Parmigiano Reggiano. |
Published on Jul 22, 2024 by Luminița