Basic Alfredo Sauce
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | |
| Source | The Kitchen Counter Cooking School by Kathleen Flinn (pg 142) |
| Yield / serves | 3-4 servings |
| Rating | Very good |
Ingredients
- 8 oz cooked pasta
- 2 c heavy cream (2 T reserved)
- 1/2 t salt
- 1/2 c grated Parmesan
- 1-2 garlic cloves, minced
- freshly ground black pepper
Preparation
Prepare the pasta according to the package directions. Carefully reserve 1 cup of the pasta water to use in the sauce.
Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat.
