The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.
In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat.
Prep Time
35 minutes
Cook Time
20 minutes
Servings
6
In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbs. of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.)
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain the pasta well.
Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 Tbs. of the cheese and toss well. Serve immediately. Pass the remaining cheese at the table. Serves 4 as a main course, 6 as a first course.
Adapted from
Williams-Sonoma Kitchen Library Series,
Pasta,
by Lorenza de' Medici
(Time-Life Books, 1992).
Rated 5 out of
5 by
Stephanies Dad from
Best Alfredo recipe hands downSo easy, so good. Add sautéed mushrooms and grilled chicken. Kids have never complained about it once!!
Date published: 2021-01-10
Rated 5 out of
5 by
Kelly B from
So goodThis is by far the best Alfredo recipe. I have made it multiple times. I do add the full amount of Parmesan (1 cup) directly to the sauce, but other that I make the recipe as written.
Date published: 2020-02-17
Rated 5 out of
5 by
allieloo001 from
Love this recipe!I've been making this recipe for years. Love the taste. Very quick and easy to make. I usually substitute the fettuccine for tortellini which makes it a bit of a heavier meal. The only thing wrong with this recipe is that you definitely need more cheese if you really want it to be thick and creamy.
Date published: 2019-05-15
Rated 5 out of
5 by
JessicaClark from
Delicious AlfredoI've made this recipe a couple times now, and have added grilled chicken, shrimp, etc... This sauce is so so good and easy to make. Absolutely better than anything you can buy out of a jar!
Date published: 2017-12-11
Rated 5 out of
5 by
STEEZ from
AmazingAbout 6 years ago when I got my first place I was looking to make my own Alfredo and tried tons of recipes before finding this one. This one is the best I’ve had and I use it about once a month religiously.
Date published: 2017-10-30
Rated 5 out of
5 by
OYummy from
Homemade is bestI found this years ago, making it often for special occasions where it was a hit. Have added spinach, broccoli and mushrooms (alone or in combo). Wanted something special and meat free tonight which inspired me to treat myself! This is so good I cannot order it when eating out as mine is better than anything else. Try this, it's a keeper.
Date published: 2017-03-24
Rated 5 out of
5 by
Summer2015 from
Best Alfredo SauceBest Alfredo sauce I have ever made. While pasta was cooking I prep ingredients for Alfredo sauce. I only used 3tbsp of butter. Make sure to measure the cheese. Only 6tbsp go into making the sauce. If it looks too funny add a little more. We sprinkled fresh basil on top of recipe just before serving. William Sonoma recipes are my favorite so far. I have many of their cook books and use them often for dinner ideas.
Date published: 2015-09-06
Rated 5 out of
5 by
kiminak from
Great Fettuccine RecipeTried out this recipe after buying some fresh fettuccine noodles at a farmer's market. Easy, quick and extremely good. I agree with other reviewers - use good ingredients and don't skip the nutmeg. Also, I halved it easily, although I used extra cheese (because I love parmesan cheese).
