How To Make Creamy Alfredo Sauce

    Published: 06-16-2009
    Views: 21,099
    International chef Amy Riolo demonstrates how to make a creamy Alfredo sauce for rich pasta dishes.

    Amy Riolo: The next time you would like to make Fettuccine Alfredo, there is no need to go to a restaurant or order delivery, you can make it in only a few minutes at home using five simple ingredients. To begin, we are going to melt together a half a stick of butter and a cup of cream over medium heat. The butter and the cream melting together make really nice, rich, delicious base for a sauce. There are a couple of different sauces that start out like this in Northern Italy. Another one starts with butter and cream and then adds a little bit of fresh sage that's been chopped up about a teaspoon, and a handful of really finely chopped almonds, and that's usually served over a fusilli type of pasta. Then, when our butter is melted, we can turn off the heat. So now we are going to mix in three quarters of a cup of grated Parmigiano-Reggiano cheese and just whisk until smooth. The rightness of the flavor of the cheese really helps to complement the richness of the butter and the cream and the sauce. Then, we are just going to hit it with a little bit of black pepper and the sharpness of the pepper is also a really nice complement to the richness of the dish, not too much. Now I am going to add in a handful of finely chopped Italian parsley. And that's it. So you can see how easy it is to make our classic Roman Alfredo sauce. Now it's time to add our sauce to a one pound of fettuccine that's been cooked and drained. So there we have out traditional Fettuccine Alfredo, a great culinary masterpiece that can be made in minutes. Enjoy!