A recipe from "Pasta: Simple or festive for ever day" by Erik Treullé and Anna Del Conte, as shown to me by a friend (translated from Dutch)
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500g dried pasta
30g butter
250 ml cream
60g parmesan cheese
Salt and black pepper
Extra parmesan cheese
Cook the pasta in a large pot of boiling water with salt until al dente.
Put the butter in the cream in a sauce pan while the pasta cooks. Let the sauce cook on medium heat for 1-2 minutes. Salt and pepper to taste. Drain the pasta and add both pasta and parmesan cheese to the sauce. Serve with extra parmesan cheese.
The book recommends fetuccine, tagliatelle or pappardelle noodles.
Personally, I have always used garlic and parsley in my alfredo sauces, but I'm curious as to how this one looks without.
30g butter
250 ml cream
60g parmesan cheese
Salt and black pepper
Extra parmesan cheese
Cook the pasta in a large pot of boiling water with salt until al dente.
Put the butter in the cream in a sauce pan while the pasta cooks. Let the sauce cook on medium heat for 1-2 minutes. Salt and pepper to taste. Drain the pasta and add both pasta and parmesan cheese to the sauce. Serve with extra parmesan cheese.
The book recommends fetuccine, tagliatelle or pappardelle noodles.
Personally, I have always used garlic and parsley in my alfredo sauces, but I'm curious as to how this one looks without.