Alfredo Sauce | Recipes of Italy

An authentic Italian recipe from our kitchen to yours. Buon Appetito!

The original recipe for fettucine alfredo was invented at a restaurant in Rome in 1914. Although it is virtually unknown or used in Italy, alfredo sauce is very popular in America. Our alfredo sauce recipe is more versatile and can be used in a variety of different recipes.

Ingredients

- 5 tablespoons unsalted butter

- 2 cups heavy cream

- 1 1/4 cups Parmigiano Reggiano cheese, grated

- 1/8 teaspoon nutmeg

- Salt and pepper

Directions

1. In a heavy saucepan over medium heat, add the butter and let it melt in the pan.

2. Once the butter has melted and begun to sizzle a little bit, add the cream and nutmeg to the pan. Mix the ingredients well and bring the sauce to almost a simmer.

3. Just before the cream begins to simmer, add the Parmigiano to the saucepan and whisk well to combine the ingredients.

4. Lower the heat to low and continue whisking the mixture until the Parmigiano has melted and blended into the cream and the sauce begins to thicken.

5. Continue whisking until the sauce thickens to your desired consistency (ideally it should be smooth and creamy, not overly thick and lumpy), and then remove the pan from the heat.

6. Taste the sauce and add salt and pepper to your taste. It is now ready to be served over pasta or used in your favorite recipe.