Alfredo Sauce
Fettuccine Alfredo is incredibly easy to make at home! With just four simple ingredients you can make this classic in your own kitchen.
Servings: 4 people
Ingredients
- 1/2 pound fettuccine (227 grams) cooked according to package instructions
- 2 cups heavy cream (454 grams) see note 3
- 2 tablespoons unsalted butter (28 grams)
- 1 cup Parmesan cheese shredded (2.5 ounces or 100 grams) see note 2
- 1/4 teaspoon kosher salt (add more to taste)
- fresh black pepper (add more to taste)
Instructions
- Bring a large pot of water to a roaring boil. Season with 1 teaspoon kosher salt. Add the fettuccine and cook according to the length of time suggested on the package, to al dente. Stir immediately after adding it to the water and frequently while it is boiling.1/2 pound fettuccine
- In a skillet over medium heat, whisk together the heavy cream and the butter until the butter is melted. Bring it to a simmer, and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles.2 cups heavy cream, 2 tablespoons unsalted butter
- Stir in the Parmesan cheese until it melts. Season with salt and pepper, tasting and adding more as needed. We typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this.1 cup Parmesan cheese, 1/4 teaspoon kosher salt, fresh black pepper
- Toss with fettuccine and enjoy immediately.
Video
Notes
- For all of my tips and tricks on cooking pasta, see my post on How to Cook Pasta.
- For the best Alfredo sauce, grate the Parmesan from a block. There are additives tossed into pre-shredded cheese that keep it from melting smoothly and will also affect the taste of the sauce.
- I do not recommend making this with milk. You really need the thickness of heavy cream to get the consistency you are looking for.
- We love this recipe exactly as written, but if you like garlic in your Alfredo sauce, then add two cloves of minced garlic when the butter is melted.