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Alfredo Sauce

Alfredo Sauce — a sauce recipe, 4 ingredients, about 15 min.

Serves 4 · 15 min · Sauce

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature
  • ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated
  • Salt
  • 1 pound (450 g) fettuccine egg noodles
Make it lactose-friendly
  • 8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature → plant butter, ghee (mostly lactose-free), or olive oil
  • ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.
  2. Put water to boil in a large pot and cook the noodles until al dente.
  3. Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.
  4. Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.
  5. Add salt to taste.
  6. Serve immediately.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0