The Easiest Alfredo Sauce Ever
- 1/2 cup (or 8 T or 1 stick) unsalted butter (preferably a rich European-style butter with lots of butterfat)
- 1 cup heavy cream
- 1 cup freshly grated Parmagiano Reggiano cheese, plus additional for the table
- Kosher or sea salt to taste
- to serve: 3/4 to 1 lb. hot cooked pasta, plus a splash of the starchy water it was cooked in
- optional garnishes: freshly ground pepper, freshly grated lemon zest, chopped fresh parsley or basil, snipped fresh chives
- Melt the butter in the cream in a wide, heavy-bottomed saucepan over low heat, stirring or whisking often. When the butter is completely melted, add the cheese a little at a time, whisking or stirring after each addition. Continue cooking until the sauce is reduced and thickened, about 20-25 minutes. Taste and add salt if needed. Toss with hot cooked pasta, adding a bit of the starchy pasta water to help it all come together. Serve in warmed pasta bowls, adding your choice of garnish, if desired. Pass additional grated cheese at the table.
t, heavy cream, freshly grated parmagiano reggiano cheese, kosher, hot cooked pasta, freshly ground pepper
Taken from food52.com/recipes/9648-the-easiest-alfredo-sauce-ever (may not work)