Alfredo Sauce

Prep Time:10 minutes
Serves:4
Source:Essentials of Classic Italian Cooking
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 pound pasta (fettucine or tortellini suggested)
  • 2/3 cup parmigiano-reggiano, freshly grated
  • Salt
  • Pepper, freshly ground
  • nutmeg (whole, if available)

Put 2/3 cup of heavy cream and all of butter into a flameproof ware, large enough to accomodate the cooked pasta. Cook on medium heat for 1 minute or just until the cream and butter have thickened. Turn off heat.

Cook the pasta, draining while still slightly firm.

Transfer drained pasta to the pan containing butter and cream. Over low heat, thoroughly toss the pasta with sauce.

Add remaining 1/3 cup of cream, the Parmesan, a pinch of salt, a little freshly ground pepper, and a tiny bit of grated nutmeg. Toss again briefly and serve immediately with grated Parmesan on the side.