Alfredo Sauce

A smooth, pepper-flecked cream sauce comes together with gentle heat, finely grated cheese, and a little hot water for a fluid finish.

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

Small heavy-bottomed saucepan · Balloon whisk · Microplane or fine grater · Heatproof measuring jug

Keep the heat gentle

If the cream begins to bubble, lift the pan from the burner; boiling can make the cheese separate or turn grainy.

Serve while fluid

The sauce thickens as it rests. Whisk in a splash of hot water if needed just before serving.

01. Finely grate the Parmigiano-Reggiano and measure the ingredients before the sauce begins, so the cheese can be added without pausing.

02. Melt butter in a small heavy-bottomed saucepan over low heat, swirling until liquid and pale without browning.

03. Whisk cream slowly into the butter and warm until steaming; keep it below a simmer so the dairy stays smooth.

04. Whisk in finely grated cheese a small handful at a time, waiting for each addition to melt before continuing.

05. Whisk in hot water gradually until the sauce flows from a spoon, then season with salt and black pepper.

06. Rest briefly off heat and whisk once before serving; the sauce should stay silky and thicken only slightly.