Recipe of the Week: Alfredo Sauce

Alfredo Sauce
Adapted from Cook’s Illustrated
Having to get the kids from ballet to soccer, piano and everything in between, the idea of the complicated weekday meal has long since gone out the window, which is why I’m always on the lookout for great “base” recipes that allow us to tweak as the seasons change and work with what ever protein we happen to have in the fridge. This Alfredo Sauce is simple, delicious and works with everything from smoked salmon, shrimp ,chicken or just some fresh herbs and vegetables. As you will notice the ingredients are very simple so it is important to use the best you can find to get the optimal flavor, really it’s all about the cheese in this sauce.

Ingredients:

• 1 1/2 cups heavy cream
• 2 tablespoons unsalted butter    ***
• Table salt   ***
• 1/2 teaspoon ground black pepper    ***
• 9 ounces Fettuccine or other pasta    ***  
• 4oz ounces Parmesan cheese, grated use Vacche Rosse Parmesan when available this incredibly rich and creamy parmesan adds an extra dimension to the dish   ***
• 1/8 teaspoon freshly grated nutmeg (fresh is best but the jar works just fine)

 *** In stock at The Wine and Cheese Place

Bring 4 1/2 quarts water to boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.

While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt and pepper.

Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture.

Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes.

Stir in reserved pasta-cooking water; sauce may look radically thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Top with protein of your choice.