Ingredients
- Alfredo Sauce:
- 1 pint heavy cream
- 1/2 cup unsalted butter, (1 stick) softened
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Chopped fresh flat-leaf parsley, for garnish
- Alfredo Sauce:
- 1 pint heavy cream
- 1/2 cup unsalted butter, (1 stick) softened
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Chopped fresh flat-leaf parsley, for garnish
Directions
- To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
- Source:
- Food Network”
- To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
- Source:
- Food Network”
