by lastnightsdinner
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lastnightsdinner's Notes:
Expand1/2 cup (or 8 T or 1 stick) unsalted butter (preferably a rich European-style butter with lots of butterfat) Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1 cup freshly grated Parmagiano Reggiano cheese, plus additional for the table Ask a question about this ingredient
Kosher or sea salt to taste Ask a question about this ingredient
to serve: 3/4 to 1 lb. hot cooked pasta, plus a splash of the starchy water it was cooked in Ask a question about this ingredient
optional garnishes: freshly ground pepper, freshly grated lemon zest, chopped fresh parsley or basil, snipped fresh chives Ask a question about this ingredient
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.
Ask a question about this stepMade this tonight with shrimp, crab and scallops. Delicious and easy. Go to Alfredo recipe.
Definitely the easiest and best alfredo sauce I've found---LOVE!!! (and so does my alfredo obsessed husband)
Best alfredo sauce. ever. And I've tried a few! thank you so much!!
Altered the recipe a lil bit. I used Half and half instead of cream. A lot lighter and u don't get
That heavy coating in your mouth or in your stomach!
Served it with blackened chicken breast and a crisp Chardonnay! What a hit!
Yeah! Making this right now. My beau is at boys night out and this is a perfect dinner for one. So excited...love, love alfredo.
hooray for lastnightsdinner! we had this tonight with fresh whole wheat fettucine and mixed in a head of kale- it was super delicious and so easy! thanks for a great recipe :)
Thinking heart-healthy, I can play with this lovely recipe. Thanks, Jen!
Great versatile recipe...you can substitute gorgonzola for parmagiano and it's entirely different but delicious as well. Great over penne.
So lucky to be living in a country that has fresh pasta stores at every corner. :) Yes. More cravings please= more recipes.
Oh. My. Goodness. This would be outstanding with fresh pasta - some of which I happen to have in the freezer. Looking forward to reading about more of your cravings!
I love simple recipes like this.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Made this tonight with shrimp, crab and scallops. Delicious and easy. Go to Alfredo recipe.