Target: 6 × 4 inches · landscape

Alfredo Sauce

16 min · 4 servings

Ingredients

□ 4 tbsp unsalted butter

□ 1 cup heavy cream

□ 1 cup finely grated Parmigiano-Reggiano

□ 3 tbsp hot water, as needed

□ 1/4 tsp fine salt

□ 1/2 tsp freshly ground black pepper

1. Finely grate the cheese and measure the ingredients. Melt butter gently in a small saucepan without browning.

2. Warm cream into the butter until steaming but not bubbling. Whisk in the cheese gradually over low heat until glossy.

3. Whisk in hot water a little at a time, then season. Rest briefly; the sauce should pour hot and thicken slightly as it stands.

Cook’s note: If the sauce tightens before serving, whisk in a little hot water until it flows easily again.