
- Heavy cream, preferably Mexican Crema
- Parmigiano Reggiano
- Unsalted butter
- Freshly ground nutmeg
- Freshly ground black pepper
Yield: 2 cups
Classic Alfredo Sauce

Prep Time
5 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
20 minutes
Ingredients
- 2 c heavy cream, pref Mexican crema (see Note)
- 1 1/3 cups freshly grated parmiggiano reggiano
- 4 tbsp unsalted butter
- nutmeg
- black pepper
Instructions
- Melt butter in large skillet over med low heat. Take care not to brown. Lower heat if needed.
- Add heavy cream and stir to combine.
- Once combined, add cheese.
- Continue stirring as cheese melts to incorporate the sauce. Sauce should thicken (see photo).
- Remove from heat and serve.
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