Fettuccine Alfredo is simple, but rich.
Alfredo sauce is one of the simplest pasta sauces, and also one of the richest. In its purest form it contains only heavy cream, butter and parmesan cheese. In normal circumstances it is made when needed and served immediately with fresh fettuccine. Alfredo sauce is seldom made ahead, precisely because it is difficult to reheat. It can certainly be done, but it requires patience and careful heating.
Instructions
1. Pour 1/4 cup of whole milk into a saucepan, for up to 1 1/2 cups of cold Alfredo sauce. Heat the milk over a moderate burner until it has come to a low simmer.
2. Add 1 tbsp. of Alfredo sauce to the pot, and immediately whisk to disperse it throughout the hot milk. As soon as the sauce returns to a simmer, add another spoonful of sauce and whisk it.
3. Continue spooning sauce into the pot, whisking each spoonful immediately into the heated sauce. Never let the sauce come to a boil, and always add the next spoonful as soon as the sauce begins to bubble. Remove the pot from the heat, if necessary, to keep the temperature low.
4. Whisk steadily until all of the cold Alfredo sauce has been incorporated into the pot. If at any time the sauce appears to be separating into thick and thin liquids, remove the pot from the heat immediately and whisk in two tablespoons of very cold heavy cream. This should return the sauce to its correct appearance and consistency. If not, repeat the process again.
5. Serve the sauce over freshly-cooked fettuccine or other pasta, as soon as it has been heated.
Tags: Alfredo sauce, cold Alfredo, cold Alfredo sauce, from heat, heavy cream
