Alfredo Sauce

Adapted from a recipe at Food52 (a great site for good recipes)

Serves 4


  • 1 cup (2 sticks) unsalted butter.
  • 2 cups heavy cream
  • 2 cups (approximately 1/2 lb.) freshly grated Parmagiano Reggiano cheese.
  • 1/2 cup chicken broth.
  • 2 teaspoons Kosher or sea salt.
  • 1/2 teaspoon coarse ground¬† black pepper.
  • 16 oz. uncooked (8 cups cooked) cooked angel hair or spaghetti pasta. If you are using smaller pasta like elbow macaroni, use 4 cups uncooked.¬† If you are using fresh pasta, multiply quantities by 1.6.
  • Optional – 1.5 – 2 cups of pre-cooked, diced chicken, lobster or your favorite meat or vegetable.
  1. Heat the butter and the cream together in a saucepan over low heat until.combined (stirring frequently).
  2. Stir in the cheese (a little at a time).
  3. Add chicken broth.
  4. Continue cooking for 20-25 minutes until the sauce is reduced and thickened.
  5. Add salt and pepper.
  6. Toss with hot cooked pasta.
  7. Stir in meat (optional)

Un-tested Variations:

  • Garlic Infused Butter
  • Sharp Ceddar for Mac and Cheese
  • Topped with grated lemon zest.
  • Topped with chopped parsley.
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