A snap to make, alfredo sauce is a staple in northern Italian kitchens. Quick, satisfying, and just a few ingredients — what’s no to like? This is a rich sauce, so pair it with a large pasta, such as fettuccini, ravioli, tortellini or pappardelle.
Nutmeg is essential, your sauce will be fabulous!
Salsa di Panna (Cream Sauce or “Alfredo Sauce”)
- 3 tablespoons butter
- 3/4 cup cream **
- 3 ounces Parmesan cheese freshly grated
- pinch of freshly grated nutmeg
- 3 tablespoons snipped parsley optional
- 8 ounces hot cooked pasta
Melt butter, add cream, Parmesan, nutmeg and parsley. Salt to taste. Heat through while stirring, toss with hot pasta.
Low fat sauce can be prepared using an equal amount of non-fat sour cream in place of the cream. The procedure is as follows: Melt butter, TURN OFF HEAT. Stir in non-fat sour cream, thin sauce with hot water from the pasta pot as needed, taking care not to overheat the sauce. If the temperature of the sauce rises above 160°F, it will curdle. Stir in Parmesan, nutmeg, parsley and salt to taste.