Tuesday, January 6, 2009

Penne Alfredo

Dave loves pasta with Alfredo sauce. I like it too, but most restaurants add things to it like flour, cream cheese, and eggs. The original Alfredo recipe was so simple, just butter and Parmigiano-Reggiano cheese. Today, Alfredo sauces typically have heavy cream. I have to say, I think I make a really good Alfredo sauce. An Italian woman I worked with years ago taught me how to make it. It is so easy and literally takes about three minutes to prepare. If you are making Alfredo, use the best quality ingredients possible. Fresh pasta is ideal since it will absorb the sauce better than dried pasta.

I make Alfredo sauce by "feel", that is I don't use exact quantities. I am giving you estimates on the amounts here, you will have to adjust the recipe to your own taste.

Here's how I do it: Cook the pasta according to package directions. Drain the pasta, return the pot to the stove and have it over medium heat. To the hot pasta pot, add about 1/2 stick butter. As soon as the butter melts, add some heavy cream, about a cup. Let that heat for a couple minutes and then add the pasta back to the pot. Turn off the heat and add 1-2 handfuls of finely grated Parmigiano-Reggiano. Mix well. Serve immediately.


  1. I'll have to try this. I prefer a white sauce over tomato sauce but Carl thinks Alfredo is too rich. This sounds like it might be a great compromise.