Traditionally, fettuccine alfredo is a pasta dish made from fettuccine tossed with parmesan cheese and butter. As the cheese melts, it coats the pasta. This sauce is based on the style often sold in grocery stores across the USA, using heavy cream as a base for the cheese and butter.
- Heavy Cream - 1 1/4 + 1/2 cups
- Butter - 1/2 cup, unsalted
- Parmesan Cheese - 1 cup, grated
- Salt - 1 teaspoon
- Black Pepper - 1/2 teaspoon
- Nutmeg - pinch
- Combine 1 1/4 cups of cream and the butter in a medium saucepan. Heat over a low flame, stirring often, until the butter is melted and the cream comes to a bare simmer.
- Remove the pan from the heat once the butter and cream are incorporated. Add drained pasta that has been cooked to the 'al dente' stage.
- Add the remaining 1/2 cup of cream, cheese, salt, pepper, and nutmeg. Heat the pasta and sauce over a low flame, tossing continuously until the cheese melts into the pasta and the sauce thickens.