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Ingredients
- 1 pint heavy cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Chopped fresh flat-leaf parsley, for garnish
Details
Servings 4
Adapted from thomcooks.com
Preparation
Step 1
To prepare Alfredo sauce:
Heat heavy cream over low-medium heat in a deep sauté pan.
1. Add butter and whisk gently to melt.
2. Sprinkle in cheese and stir to incorporate.
3. Season with freshly cracked black pepper.
In a large stockpot, cook pasta according to package directions in plenty of boiling salted water.
Quickly drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the Alfredo.
Transfer pasta to a warm serving bowl.
Top with more grated cheese and chopped parsley.
Serve immediately.
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