Alfredo Sauce

• Prep10 min
• Cook15 min
• Total25 min
• Serves4

Ingredients

Sauce

• 100 g Parmesan cheese (Parmigiano Reggiano), in pieces (3 1/2 oz)
• 2 garlic cloves
• 60 g unsalted butter (1/2 stick)
• 360 g heavy cream (1 1/2 cups)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 pinch ground nutmeg, optional

To serve

• 450 g fettuccine (1 lb)
• 1 tbsp salt, for the pasta water
• Cracked black pepper

Instructions

1. Place the Parmesan in the clean, dry mixing bowl and grate 10 sec/speed 10. Transfer it to a bowl and keep 2 tbsp aside for serving.
2. Bring a large pot of water with 1 tbsp of salt to a boil on the stove for the pasta.
3. Place the garlic in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides, add the butter and sauté 3 min/100°C (212°F)/speed 1, so the garlic softens without browning.
4. Add the cream, salt, pepper and nutmeg. Set the simmering basket on the lid instead of the measuring cup and cook 6 min/90°C (195°F)/speed 2, until the cream is steaming hot.
5. Meanwhile, cook the fettuccine in the boiling water following the package, until al dente. Save 120 g (1/2 cup) of the pasta water, then drain.
6. Add the grated Parmesan to the cream and cook 2 min/80°C (175°F)/speed 3, until the sauce is smooth and coats a spoon.
7. Pour the sauce over the drained fettuccine in the pot, off the heat, and toss with tongs, adding a splash of pasta water if it looks thick. Serve right away with the reserved Parmesan and plenty of cracked black pepper.

Tips

• Not only for pasta: spoon it over grilled chicken, shrimp, baked potatoes or broccoli steamed in the Varoma, or spread it on pizza dough instead of tomato sauce for a white pizza.
• Alfredo thickens as it cools. Keep leftover sauce in the fridge up to 3 days and reheat it with 2 or 3 tbsp of milk, 4 min/70°C (160°F)/speed 2, or gently in a pan on the stove.
• For a sharper flavor, swap 30 g of the Parmesan for Pecorino Romano. Always grate it yourself from a wedge: bagged grated cheese is coated so it will not clump, and that coating keeps it from melting smoothly.