Mmmm creamy Alfredo sauce. It really is sooo good. And you cant be concerned at all about calories when eating this because its loaded with them!! I find that lower fat sauces arent as good. Go figure. I served this up tonight as a side with Eggplant parmesan. I got this recipe from a blog I recently started reading called Good Things Catered.
1 1/2 c. heavy cream
5 Tbsp unsalted butter
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1 lb. pasta
In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbsp of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.)
Serve over your favorite pasta.