This recipe is closer to the authentic Italian version than the more common creamy bechamel-based American versions.

Most of the flavor of this dish comes from the Parmesean itself, so avoid the green can and try to find a better-quality wedge of aged parm. Romano can be used as well for a completely different flavor.

It’s important to keep part of the cream hot and part cool. The hot cream, in addition to being slightly thickened, helps melt the butter and Parmesean while the latter addition of the cooler cream siezes the sauce to the pasta.

PASTA ALFREDO

Serves 4.

1 lb

Pasta, linguine or fettuccine

1 1/2 oz

Grated Parmesan cheese (or Romano) (2/3c)

1 c

Heavy whipping cream, room temperature

4 tbs

Butter

Pepper, to taste

Cook pasta.

Heat 2/3c of the cream along with the butter in a heavy bottomed sauce pan and simmer for 1 minute.

When the pasta is done, drain well and return to pot. Add the warm cream/butter, cheese and pepper and combine. Add the remaining cream and mix.