Alfredo Sauce Recipe

Alfredo Sauce Recipe
Lots of Butter and Cream
It's the only way to do it!

An Alfredo Sauce Recipe. What could be more simple? It's butter, lot's of it, cream and parmigiano. The traditional way is to add a little freshly grated nutmeg if you like.

"That's it!"

This takes the cake for easy pasta sauce recipes and it's a classic. Did you know that there really was a guy named Alfredo who lived in Rome and created this recipe? Yep! Read about in my history of pasta Alfredo.

This white cheese sauce recipe has stood the test of time. It's made with one of the most popular, signature Italian cheeses, Parmigiano. Use a good one such as Parmigiano Reggiano.

If you're looking for a Shrimp Alfredo pasta and you love shrimp scampi, this recipe has your name all over it. It's a butter, then more butter, Jumbo Shrimp, garlic and more butter!

Fettucini Alfredo is the traditional pasta to use, but you can use Alfredo sauce with many different types of pasta.

I make my Chicken Alfredo recipe with Penne Rigate. It holds the sauce and the chucks of chicken well.

Here's an idea for the spicy food lovers, Blackened chicken on top of fettuccine Alfredo. WOW, sounds so good!

Here's a real taste bud tantalizer. Pesto Alfredo sauce over fettucini. Use a homemade pesto recipe that my Dad would make fresh from scratch.

Making your Alfredo Sauce Recipe:

First, go to your refrigerator, take out 2 whole sticks of butter.
No cheating!
Do not use margarine.
Julia Child would roll over in her grave.
Now heavy cream and let's begin.

1 lb of fettucini. Add this to the sauce immediately after straining. Having the pasta hot is important!

12 tablespoons of Butter
2 cup of heavy cream
1 cup of freshly grated parmigiano
Pinch nutmeg
Pinch of both Salt and Pepper

Melt the butter in a sauce pan but don't let it boil.

Slowly add the cream and let is simmer for about 1 minute. It will thicken just a little. Most the the thickening comes when you add the parmigiano.

Add the fettucini to the pan while stirring.

Remove from heat and add the parmigiano stirring consistently until thick and creamy. Pinch of Salt, Pepper and Nutmeg (optional).

Now you're dining like there's no tomorrow.