Classic Alfredo Sauce Recipes

CLASSIC FETTUCCINE ALFREDO

Steps:

• Gather the ingredients.
• Fill a large stockpot with cold water and add a handful or so of kosher salt . Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.
• Drop fettuccine into boiling salted water and cook according to package instructions, about 6 to 9 minutes, or until al dente , tender, but still firm to the bite.
• While fettuccine cooks, heat butter and cream in a large sauté pan over medium-low heat until it starts to bubble.
• Lower heat and simmer gently for about 15 minutes or until sauce has reduced somewhat. Remove from heat.
• Add cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.
• Stir in chopped parsley . Season to taste with kosher salt and freshly ground black pepper.
• Drain fettuccine and toss with Alfredo sauce.
• If desired, sprinkle with additional Parmesan cheese and garnish with additional chopped parsley.

CLASSIC ALFREDO SAUCE

Steps:

• In 1-quart saucepan over medium-high heat, heat cream to boiling (ensuring not to burn).
• Reduce heat to medium; gradually stir in 1 cup Parmesan cheese.
• Add butter, 1 tbsp at a time, stirring.
• Add salt and pepper.
• Makes 2 1/2 cups sauce or enough to serve over 1 1b cooked pasta.
• To serve, sprinkle with some grated parmesan cheese.

ALFREDO SAUCE

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.