Cheese
by: lastnightsdinner
February21,2011
0 Ratings
- Serves 2-4
Jump to Recipe
Author Notes
I have no idea where I picked it up, but I've been making this sauce for years. I'm not going to claim that there's anything authentic about this recipe, and I'm sure that there are about a million other versions floating about in family cookbooks and recipe card boxes, not to mention online (and probably on this very site!), but I did want to share my version because it's easy as can be, and I was reminded of just how simple and good it is when I had a craving for it last Friday night. You can dress this up with anything from freshly cracked pepper to grated lemon zest or fresh chopped herbs, or if you're feeling really indulgent, with big chunks of freshly steamed lobster meat (and the delicious roe, if you have it). The recipe below will dress about a pound of cooked pasta and feed two hungry diners, with leftovers; you can scale it up to serve more guests pretty easily. —lastnightsdinner
What You'll Need
Ingredients
- 1/2 cup(or 8 T or 1 stick) unsalted butter (preferably a rich European-style butter with lots of butterfat)
- 1 cupheavy cream
- 1 cupfreshly grated Parmagiano Reggiano cheese, plus additional for the table
- Kosher or sea salt to taste
- to serve: 3/4 to 1 lb. hot cooked pasta, plus a splash of the starchy water it was cooked in
- optional garnishes: freshly ground pepper, freshly grated lemon zest, chopped fresh parsley or basil, snipped fresh chives
Directions
- Melt the butter in the cream in a wide, heavy-bottomed saucepan over low heat, stirring or whisking often. When the butter is completely melted, add the cheese a little at a time, whisking or stirring after each addition. Continue cooking until the sauce is reduced and thickened, about 20-25 minutes. Taste and add salt if needed. Toss with hot cooked pasta, adding a bit of the starchy pasta water to help it all come together. Serve in warmed pasta bowls, adding your choice of garnish, if desired. Pass additional grated cheese at the table.
Tags:
- Condiment/Spread
- Sauce
- Cheese
- Milk/Cream
- Vegetarian
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17 Reviews
Dorothy November 7, 2018
I just made this and it was delicious! This is my first time making alfredo sauce, and I'm kicking myself for waiting so long. It was so easy! I even impressed myself. Thank you for sharing this recipe!
Connie January 22, 2016
There will be more alfredo nights from now on. So simple, and yet perfectly authentic. It was delish with sauteed cubed prosciutto. yum!
Transcendancing October 2, 2014
This was gorgeous and satisfying. I didn't have enough cream, so used some creme fraiche instead and it was gorgeous. Made it in a small quantity, just enough for me, perfect.
Yessica February 6, 2013
I really like this one. In talking to a coworker today he suggested adding garlic. If I was going to add the garlic, i would think the best time would be when melting the butter in the cream, then removing the garlic and then proceed with the recipe? Please let me know. I am fairly new at this and would like to make it right.
jenblossom February 7, 2013
I think that sounds right - good luck!
kins March 23, 2012
Made this tonight with shrimp, crab and scallops. Delicious and easy. Go to Alfredo recipe.
kins March 23, 2012
Made this tonight with shrimp, crab and scallops. Delicious and easy. Go to Alfredo recipe.
kinderae March 13, 2012
Definitely the easiest and best alfredo sauce I've found---LOVE!!! (and so does my alfredo obsessed husband)
kinderae January 12, 2012
Best alfredo sauce. ever. And I've tried a few! thank you so much!!
Larry T. January 2, 2012
Altered the recipe a lil bit. I used Half and half instead of cream. A lot lighter and u don't get
That heavy coating in your mouth or in your stomach!
Served it with blackened chicken breast and a crisp Chardonnay! What a hit!
Table9 March 27, 2011
Yeah! Making this right now. My beau is at boys night out and this is a perfect dinner for one. So excited...love, love alfredo.
arielleclementine March 1, 2011
hooray for lastnightsdinner! we had this tonight with fresh whole wheat fettucine and mixed in a head of kale- it was super delicious and so easy! thanks for a great recipe :)
Lizthechef February 21, 2011
Thinking heart-healthy, I can play with this lovely recipe. Thanks, Jen!
Pat E. February 21, 2011
Great versatile recipe...you can substitute gorgonzola for parmagiano and it's entirely different but delicious as well. Great over penne.
FrancesRen February 21, 2011
So lucky to be living in a country that has fresh pasta stores at every corner. :) Yes. More cravings please= more recipes.
mrslarkin February 21, 2011
Oh. My. Goodness. This would be outstanding with fresh pasta - some of which I happen to have in the freezer. Looking forward to reading about more of your cravings!
FrancesRen February 21, 2011
I love simple recipes like this.
