ahhh heart attack on a plate.... I dream of alfredo... It's super easy, and oh goodness is it good...
1 cup butter, unsalted
1 cup heavy cream
1 cup parmesan cheese, freshly grated (best quality you can afford)
salt and white pepper, to taste (you want white pepper because you don't want black specs in a white sauce)
Pasta cooked according to package directions
Melt butter over low heat. Blend in cream and cheese. Cook over low heat, about 5 minutes or so, you will see the creaminess once the parm melts. Sauce should not boil. Remove from heat, season to taste with salt and pepper. Toss with pasta. Serve immediately.
DO NOT let this sauce sit, pasta should be cooked BEFORE you make the sauce and waiting for you - -that's the biggest secret in making the sauce so creamy. That and never letting the butter 'foam up' or the sauce come to a boil, you really dont even want a simmer... Low heat is the way to go.
You also really want to use good quality parmesean cheese - fresh ground is preferred, never ever use that cardboard crap in the green can that doesnt need refridgeration
Pasta - Fresh is always best, I like the fresh from the refridgerator case in the grocery store. I love it with tortellini -- especially if you can find the proscuitto tortellini.. or just plain old fettuccini is always tasty. Good pasta cooked in heavily salted water is also critical to this recipe.
Variations: Alfredo is very rich, so I'll add things to cut down on the richness. You can add in some chunks of grilled/broiled chicken breast and some broccolli for a chicken/brocolli alfredo sauce, or my personal favorite, some proscuitto and some fresh baby peas...