Alfredo sauce is a simple sauce made with butter, freshly grated Parmesan cheese, heavy cream, salt and freshly ground black pepper—and nothing more. Combine it with your favorite pasta for a meatless entrée, or try it on pizza in place of traditional tomato sauce.
1/2 cup butter (no substitutes!)
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Additional freshly grated Parmesan cheese for sprinkling
- Melt butter in medium saucepan; add cream, salt and pepper. Bring to a boil and cook uncovered, stirring constantly, for 1 to 3 minutes. (The longer it cooks, the thicker the sauce will be, if you intend to use the sauce with pasta, cook for 1 minute only.)
- Remove from heat and add 1 cup Parmesan and stir until melted and smooth.
Makes about 3 cups.
- The success of this sauce depends entirely on the use of freshly grated Parmesan cheese. Do not use the canned variety as it will not melt properly.
- Cream sauces, like this one, will "break" (the cream and butter separates) when reheated. No worries, simply add a small amount of cream after reheating and stir to combine to "mend" the sauce.
- Add 12 to 16 ounces of your favorite pasta, cooked according to package directions, with the Parmesan cheese in step 2.