Pasta with Alfredo Sauce

A classic creamy cheese sauce for any kind of pasta.

Recipe author

Servings:

Spaghetti

150

Cream (22-33%)

150

Parmesan

Butter

Ground black pepper (pinch)

Salt (pinch)

Parmesan

Thyme

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 11 g

Fats 33 % 20 g

Carbohydrates 48 % 29 g

352 kcal

GI: 3 / 97 / 0

Cooking method

Cooking time: 20 min

Step 1:

Measure out the ingredients.
Step 2:

The sauce. Melt the butter over low heat.
Step 3:

Pour the cream into the butter.
Step 4:

Simmer over low heat, stirring, until it comes to a boil.
Step 5:

When the cream starts to thicken, add the salt and pepper.
Step 6:

Grate the Parmesan on a fine grater and add it to the cream. Stir until the Parmesan is completely melted.
Step 7:

Boil the spaghetti in plenty of water for about 6 minutes, until al dente. Drain the cooked pasta in a colander.
Step 8:

Add the pasta to the sauce in the pan and heat through, stirring, for about 2 minutes. Divide the finished pasta among plates, top with grated Parmesan and fresh thyme. Garnish with parsley.

The key is not to overcook the sauce and not to let the fat separate out. As soon as the butter melts, pour in the cream; the moment the cream boils, add the cheese; the moment the cheese melts and the sauce begins to bubble, add the pasta. The sauce will come together as it heats through.
The sauce's texture and richness depend on the fat content of the cream. For a richer, thicker sauce, use 33% cream; for a lighter, thinner sauce, use 20-22% cream.