Alfredo Sauce for 4
1 stick of butter
I cup of heavy cream
3/4 cup grated Parmesan cheese
Salt and white pepper to taste
While you aren’t using fresh, homemade pasta, but the store-bought kind, while it’s boiling away, start about half way through the 11 minutes and melt the butter in a large saucepan – keep the heat low so that the butter is hot and melted, but not bubbling. As soon as the butter is melted, add the heavy cream. Stir gently until the two are almost completely homogeneous (a flat, or roux, whisk is great for this). As soon as your pasta is ready, and using a spider, put the pasta (it will still have some of the starchy water in it) into the sauce in the pan and stir with a wooden spoon to ensure that all of the pasta is coated. Season with salt and pepper, if you want (I prefer to let each guest season to their liking).
Grate Parmesan or Pecorino cheese into the pan and stir. The sauce will quickly thicken, and when it’s reached the consistency that you want, put it on the plate or in a pasta bowl and you’re ready to go.
With salad and bread already on the table, water glasses filled, and wine at the ready if desired, the parade to the dining table as each guest takes their own plate to their chosen seat is truly a triumphant march. Sit down and enjoy the experience. There are few like it.