Pasta with Alfredo Sauce

Another amaaahzing Italian recipe.. Fattening as can be. LOL


Alfredo Sauce:
1 pint heavy cream (I have halved heavy cream with fat free half and half – not quite as creamy, but still good!)
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano – use a microplanar – so the cheese is so fine that it just melts into the sauce

fresh microplaned parmesan

Freshly cracked black pepper

Chopped fresh flat-leaf parsley, for garnish, if desired


In a large stockpot, cook pasta in plenty of boiling salted water.

Meanwhile, heat heavy cream over medium-low heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and whisk to incorporate.

Parmesan into butter cream sauce

Season with freshly cracked black pepper.

Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl.

with grated pepper

Top with more grated cheese and chopped parsley, if desired.

Serve immediately.


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