Here’s my classic recipe for alfredo sauce spaghetti. It is a cheesy plateful of Italian al dente pasta in a rich butter and cream sauce… Needless to say that this pasta sauce is so addictive! So dig in before anyone else does!
You certainly must be familiar with alfredo pasta!
I’m sure you have heard of it before, let alone tasted or even prepared it at home.
Did you know?
Behind this famous recipe for alfredo sauce hides a bit of history as well! Well apparently this classic Italian pasta dish came to life in the early 1900’s. Back then chefs initially called it ’pasta al burro’ or pasta with butter to which they would add lots of grated parmesan cheese.
I like the sound of that already.
How about you?!
Recipe for Alfredo Sauce Spaghetti
And that cheesy pasta also seemed to be pretty popular with the US tourists who came to visit Rome.
Alfredo di Lelio, owner of restaurant Alfredo gave his name to the pasta dish. Later people started adding other ingredients such as cream, eggs and even peas. Let’s say pasta alfredo is related to the pasta carbonara.
And cream is exactly what I added to my alfredo sauce recipe. Another element that I like in it: a good pinch of freshly grated nutmeg. It really opens up your palate and gives this delicious dish extra depth in flavor.
Are you not fond of the cream sauce?
So here’s my classic recipe for alfredo sauce spaghetti. It’s a cheesy plateful of Italian al dente pasta in a rich butter and cream sauce… And I don’t think I have to mention that this pasta sauce is highly addictive!
- 9 oz dry spaghetti (350 g)
- 1 cup cream (240 ml)
- 1 oz unsalted butter (28 g)
- 2,5 oz parmesan cheese (70 g), grated
- Fill a large pan with cold tap water and add a good dash of salt to it. Place the water over high heat until boiling. Then add the pasta and cook it until tender.
- In the meantime add the unsalted butter to a medium saucepan and place it over medium heat.
- Once melted, pour in the heavy cream.
- Turn the heat lower and simmer the cream gently for about 2 minutes. Stir regularly. Add the grated parmesan cheese. Season with a little sprinkle of pepper, salt and a tiny pinch of nutmeg.
- Stir and simmer the cheese sauce for another couple of minutes until thickened a little. Check the seasoning and add extra pepper, salt, nutmeg or grated cheese to taste if necessary. Drain the al dente pasta. Transfer it back to the pan and pour in the cheese sauce.
- Mix well. Divide the pasta and remaining cheese sauce over warm deep plates. Finish with an extra sprinkle of pepper, salt and nutmeg. Serve the pasta alfredo piping hot.