American Alfredo Sauce
This American take on Alfredo coats a pound of pasta in butter, cream and a generous amount of grated cheese, enough for six as a first course. The cooking is simple: the pasta goes in slightly undercooked and finishes in the pan, so it absorbs the sauce instead of just sitting in it. A small pinch of fresh nutmeg adds a quiet warmth that suits the dairy.
Instructions
Put 1¼ cups (300 ml) of the cream and all the butter in a saucepan big enough to hold the sauce and, later, a pound of pasta. Set it over a low flame and stir often until the butter has melted and the cream just barely simmers.
Take the pan off the heat once the butter is evenly blended into the cream.
Cook the pound of pasta, and drain it a little before it reaches al dente. It should be slightly undercooked, because it will keep cooking in the sauce.
Add the drained pasta to the saucepan along with the remaining ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of black pepper.
Return the pan to a low flame and toss the pasta continuously. After about 1 to 2 minutes the cheese will have melted into the sauce and the sauce will have thickened slightly, and it is ready to serve. Chopped parsley can be mixed in as a garnish if you like.
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