Alfredo Sauce Recipe
Alfredo sauce originated in Italy, but it wasn’t quite what we know today. The dish “Fettuccine Alfredo” was created by Alfredo di Lelio in Rome in the early 1900s. He combined butter, Parmesan cheese, and pasta water to create a simple yet luxurious sauce.
Equipment
- Medium-sized saucepan
- Whisk
- Garlic press (optional, for mincing garlic)
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese (freshly grated for the best flavor)
- 2 cloves garlic (minced)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for a hint of warmth)
- Fresh parsley (chopped, for garnish)
Instructions
- Melt the Butter:Place a medium saucepan over medium heat. Add the butter and let it melt completely, ensuring it doesn’t brown.
- Sauté the Garlic:Once the butter is melted, add the minced garlic. Stir and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the Cream:Slowly pour in the heavy cream while whisking. This helps to incorporate the butter and cream smoothly.
- Season the Sauce:Add salt, black pepper, and nutmeg (if using). Stir to combine.
- Simmer and Thicken:Bring the mixture to a gentle simmer. Allow it to cook for 4-5 minutes, stirring occasionally. The sauce will start to thicken as it heats.
- Incorporate the Parmesan:Gradually add the grated Parmesan cheese, whisking continuously to melt it into the sauce. Ensure the cheese is fully incorporated for a silky texture.
- Taste and Adjust:Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or nutmeg to suit your preferences.
- Serve and Garnish:Remove the sauce from the heat and use it immediately. Sprinkle with freshly chopped parsley before serving for a pop of color and freshness.