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Fettucine Alfredo with Peas

Basic Alfredo Sauce

Course Main Course
Cuisine Italian


  • 8 oz cooked pasta
  • 2 cups heavy cream (2 TBS preserved)
  • ½ teaspoon salt
  • ½ cup grated Parmesan or Parmigiano-Reggiano cheese
  • 1 garlic clove minced (optional)
  • Freshly ground black pepper


  • Prepare pasta according to package directions. Carefully reserve one cup of the pasta water to use in the sauce.
  • Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt.
  • Small bubbles will erupt into larger bubbles. Stir.
  • When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens.
  • Add the reserved 2 tablespoons of cream, and heat through. Add the cheese, garlic (if using) and a few cranks of pepper. Taste, and add more salt if needed.
  • Add the cooked pasta and any additional ingredients and stir well to coat.


From: Kathleen Flinn, as in The Kitchen Counter Cooking School