Looking for a traditional alfredo sauce recipe . . . .

[no_hypocrisy]

Please offer your recipes!

[MADem]

1. Butter, cream, and grated parm.

A little bit of ground pepper and if you have it, a hint of freshly ground nutmeg.

You cook the butter and cream in a pan on the stove top, you stir-stir-stir in the parm...add the ground pepper and nutmeg.

That's how I was taught, by an Italian...in Italy!

[Major Nikon]

2. That's how I do it

Never tried adding nutmeg though.

I use equal parts cream and grated cheese by volume and 1/2 as much butter.

[Snarkoleptic]

3. Here's the best one I've ever made.

Tip- Buy a chunk of Parmigiano-Reggiano and grate it just before needed. This is key!

http://www.epicurious.com/recipes/food/views/fettuccine-alfredo-105505

12 oz dried egg fettuccine
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1/2 cup grated Parmigiano-Reggiano (4 oz) plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat. Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well. Sprinkle with additional cheese and serve immediately.
When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

[trueblue2007]

6. yum. I love addition of shrimp or chicken to this dish

[grasswire]

4. boil the butter and cream together until large shiny bubbles form

then I add to the hot pasta along with the parm and black pepper and nutmeg and toss immediately

[no_hypocrisy]

5. Thank you all!

[bif]

7. For a healthier version, use evaporated milk instead of heavy cream.

It tastes just as rich.