ALFREDO SAUCE 3

​Ingredients – 6 servings

• 1 3/4 cups (400ml) heavy cream

• 6 tablespoons of butter

• 1 cup finely grated Parmesan cheese

• 1 teaspoon salt

• Black pepper to taste

• a pinch of nutmeg

Directions:

The trick to making a good Alfredo sauce is a gentle cooking, along with a good balance of ingredients: the sauce should be

thick enough to cover the pasta without all of it going to the bottom of the plate, but not too thick either. It should be served hot and freshly made, since as it cools it loses its consistency.

• Combine 1 1/4 cups of cream and the butter in a pan large enough to accommodate all of the sauce and all of the pasta.

• Heat over low heat stirring frequently until the butter melts. Remove from heat once the butter is fully incorporated into the cream.

• Add the pasta cooked al dente to the sauce along with the rest of the cream, cheese, salt, nutmeg and pepper. Put back all over low heat stirring constantly until the cheese melts and the sauce thickens, about 2 minutes.

• Keep in mind that the pasta continues to cook in the pan, so it is important to remove it from the water al dente. It is preferable to use fresh pasta rather than dried pasta, as it combines better with the sauce.