Alfredo Sauce
NOTE: With
butter, cream, and cheese, this sauce is certainly a luxury.
However, when paired with fresh fettuccine, the results are
incomparable. Start cooking dried pasta before starting the sauce;
fresh pasta can be added to the boiling water at the same time the
cream and butter are heating. Undercook the pasta slightly; it
finishes cooking in the cream
sauce.
1 cup heavy cream
3 tablespoons unsalted butter
2/3 cup grated Parmesan cheese, plus more for table
Salt and ground black pepper
Grated fresh nutmeg
INSTRUCTIONS:
1. Place 2/3 cup cream and butter over medium heat in sauté pan large enough to hold cooked pasta. Bring to boil; simmer until thickened, about 30 seconds.
2. Add cooked, drained pasta to cream sauce, tossing to coat noodles. Add remaining cream, cheese, salt and pepper to taste, and nutmeg. Continue tossing until cream thickens a bit and pasta is nicely coated, about 30 seconds. Adjust seasonings and serve immediately with more grated cheese.