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American Alfredo Sauce

This recipe will make enough sauce for one pound of pasta, which, together, could serve 6 as a first course.

Source and licence

"American Alfredo Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:American_Alfredo_Sauce, revision 4518847), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:American_Alfredo_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518847

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine 1¼ cups (300 ml) cream and the butter in a saucepan large enough to accommodate the sauce and later the pound of pasta.
  2. Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.
  3. Remove the pan from the heat once the butter is evenly incorporated into the cream.
  4. Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.
  5. Drain the pasta.
  6. Add the drained pasta, ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan
  7. Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about 1–2 minutes. You can add chopped parsley as a garnish mixed into the sauce.