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Alfredo Sauce

Source of Recipe

From "Williams Sonoma: Cooking at Home"


Recipe Introduction

"Tender, porous fresh fettuccine is the traditional companion to this thick, creamy sauce built from just a trio of ingredients: butter, cream, and Parmesan cheese. When tossed, the pasta ribbons should be lightly, yet evenly, coated with the sauce."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 1 cup heavy cream
â—¦ Salt
â—¦ ¾ cup grated Parmesan cheese


Recipe

Place a large frying pan over medium-low heat and add the butter. When the butter has melted, add the cream and ½ teaspoon salt, heat just until the mixture begins to bubble, and then simmer until slightly thickened, about 5 minutes.

Remove from the heat and add the cooked pasta and Parmesan to the pan, tossing thoroughly to combine. Adjust the thickness of the sauce with some of the pasta cooking water, if needed, then serve right away.

Makes enough sauce for 1 pound pasta;
6 to 8 servings