Giada Alfredo Sauce Recipe
Giada's Alfredo sauce is the real deal—smooth, rich, and completely worth the effort!The secret to getting that restaurant-quality texture is using high-quality Parmesan and allowing it to melt slowly into the cream.I always use freshly grated cheese because pre-shredded varieties don’t melt as well and can leave the sauce grainy.The butter and cream need to be heated gently to keep everything silky, so don’t rush this step.I never skimp on the black pepper, either. A generous amount cuts through the richness and balances everything.
Servings: 4
Ingredients
- 18 oz Fresh Fettuccine
- 2.5 cups Heavy Cream
- 0.5 cup Fresh Lemon Juice
- 12 tbsp Unsalted Butter
- 2 cups Parmesan Cheese grated
- Salt to taste
- White Pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the fresh fettuccine and cook for about 4 minutes until tender yet firm.
- Drain and set aside.
- In a large skillet over low heat, melt the butter.
- Add 2 cups of heavy cream and the lemon juice, stirring well.
- Let it simmer for a couple of minutes.
- Incorporate the grated Parmesan into the skillet, stirring continuously until the cheese melts completely.
- This will thicken the sauce slightly.
- Step 4:
- Add the cooked fettuccine pasta into the sauce.
- Toss it gently to ensure every strand is well-coated with the creamy mixture.
- Finish with the remaining 0.5 cup of cream.
- Sprinkle salt and white pepper to your taste, cooking briefly until the sauce is thick and luscious.