Ina Garten Alfredo Sauce Recipe
Ina Garten, the Barefoot Contessa herself, offers a unique twist on the traditional Alfredo sauce. Her recipe combines the flavors of heavy cream, Parmesan cheese, garlic powder, butter, and seasoning to create an outstandingly creamy and tantalizing sauce that adds a touch of elegance to your favorite pasta dishes.
Equipment
- 1 Large saucepan
- 1 medium saucepan
- 1 whisk
Ingredients
- 1 cup heavy cream
- 1 stick unsalted butter
- 1 cup Parmesan cheese freshly grated
- Kosher salt and freshly ground black pepper
- Fettuccine pasta or your preferred type
Instructions
- Bring a large pot of water to a boil and add a generous amount of kosher salt. Cook your pasta, preferably fettuccine, in the boiling water until tender but still slightly firm (al dente). Drain the pasta, reserving about 1 cup of pasta water, and set aside.
- In a medium saucepan, melt the unsalted butter over medium heat. Add the heavy cream and whisk until they are melted and well combined. You can also add a pinch of white pepper or pepper flakes for extra flavor at this stage if desired.
- Gradually add the freshly grated Parmesan cheese to the saucepan, whisking continuously to ensure a smooth and creamy consistency. If the sauce is too thick, you can use some of the reserved pasta water to thin it out.
- Season the sauce with kosher salt and freshly ground black pepper to taste. You could add a hint of freshly chopped chives for a touch of brightness and color.
- Once the sauce reaches your desired consistency and taste, gently toss it with the cooked pasta to coat the noodles evenly and serve immediately.
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