This Homemade Alfredo Sauce Recipe will convince you to never get your Alfredo Sauce from a can again!

The trick to making a good Homemade Alfredo Sauce is gentle cooking and a proper balance of ingredients.

The sauce should be just thick enough to coat the pasta without pooling on the bottom of the dish, but should not be so thick as to be glue-like. The sauce can be made in the time that it takes to bring a pot of water to the boil and cook the pasta; it should be served immediately, else it will thicken and congeal as it cools.

This Alfredo Sauce recipe will sauce one pound of pasta and serves 6 as a first course.

Ingredients

• 1¾ cups heavy cream
• 6 tbs. unsalted butter
• 1 cup grated parmesan cheese
• 1 tsp. kosher salt
• fresh-ground black pepper
• pinch of fresh-ground nutmeg

1. Combine 1¼ cups cream and the butter in a saute pan large enough to accomodate the sauce and pasta. Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer. Remove the pan from the heat once the butter is evenly incorporated into the cream.
2. Cook the pasta, draining it a little before it reaches the al dente stage.
3. Add the drained pasta to the pan, along with the remaining ½ cup cream, the cheese, salt, nutmeg, and several grinds of the pepper mill.
4. Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce slightly thickens, about 1 - 2 minutes.

Notes

• Alfredo Di Lelio was a roman innkeeper. He owned between the tens and the fifties of last century a popular restaurant, named "ALFREDO ALL’AUGUSTEO", in Piazza Augusto Imperatore, in the center of the city.
• Fettuccine is the traditional pasta for Alfredo sauce and it's variations, for a reason: the broad noodles provide a good foundation for the rich cream and cheese.
• The original name of the dish, created in 1914, was Fettuccine al triplo burro (Fettuccine with triple butter). He served them with golden forks donated to him by Mary Pickford and Douglas Fairbanks.
• Fresh egg pasta if greatly preferred over dried pasta for cream and cheese sauces: the sauce clings more readily to fresh pasta than it does to dried, and the combination of the tender noodles and the creamy sauce is, well, sensuous.
• Keep in mind that the pasta should be slightly undercooked before being added to the sauce, as it will continue to cook while the alfredo sauce is being finished.