Classic Alfredo Recipes

Steps:

• In 1-quart saucepan over medium-high heat, heat cream to boiling (ensuring not to burn).
• Reduce heat to medium; gradually stir in 1 cup Parmesan cheese.
• Add butter, 1 tbsp at a time, stirring.
• Add salt and pepper.
• Makes 2 1/2 cups sauce or enough to serve over 1 1b cooked pasta.
• To serve, sprinkle with some grated parmesan cheese.

Steps:

• Cook Noodles in salted water according to package directions, approx 10-15 minutes.
• Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident.
• Place over low heat or sterno.
• Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
• Add the cream and stir in a generous amount of black pepper.
• (Use a peppermill here if you have one).
• Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready).
• Stir as mixture thickens and clings to noodles.
• Serve immediately.
• Pass the remaining cheese.

Steps:

• 1) Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to pan. 2) While the pasta is cooking, melt the butter in a pan over low heat. Add the Parmesan and cream and bring to a boil, stirring constantly. Reduce the heat and simmer, stirring, until the sauce has thickened slightly. Add the chopped fresh parsley, salt and pepper to taste, and stir until well combined. 3) Add the sauce to the pasta and toss well so the sauce coats the pasta. This dish can be garnished with chopped herbs or sprigs of fresh herbs such as thyme. NOTE: Traditionally, plain fettucine is used with this sauce, but you can use any style of pasta. It is a very simple sauce to make and should be prepared just before the pasta is cooked.