Good Morning! Arizona Sunday: Chef Dad's Alfredo Sauce

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By Mike Gertzman By Mike Gertzman


1 Pint (2 Cups) Heavy Cream
1 Stick of Butter
1 Cup Parmesan Reggiano Cheese (grated)Kosher Salt & Fresh Cracked Pepper
1 lb. Pkg. of your favorite pasta (Fettuccine, Spaghetti, Penne, Tortellini, etc.)
Chopped Parsley for Garnish
French Bread and/or Asparagus on the side


1) Get a large pot of water over high heat, but don’t add your pasta to the boiling water until the sauce is almost ready.

2) In a large sauce pan, combine the cream & butter together over medium heat. Once the outer rim of the pan starts bubbling, reduce heat to medium low and stir occasionally with a whisk for 5 minutes. Watch carefully not to let boil. If it does, simply pull the pan off the heat until your cook top cools down a bit.

3) Add 1/2 teaspoon of kosher salt with 1/4 teaspoon of pepper. Keep simmering & stirring for another 2 minutes then add your cheese. Use a whisk to mix well then check its flavor. If necessary, add small amounts of additional cheese, salt and/or pepper at a time.

4) Turn off heat & keep covered until your pasta is ready. When the pasta is ready, drain it really well then add it to the pan with the sauce in it. Toss them together with a pair of tongs then serve immediately. This recipe serves 4-6 people.

Cook's Notes:
Remember to use a large sauce pan to make the Alfredo because we are adding the cooked pasta to the sauce just before serving. If you’d like to add seafood to the dish, get about 8 oz. of shrimp or lobster. Cook it first, then chop it up and warm it in the sauce just before you add the cooked pasta. Finally, try to buy parmesan cheese that is marked “Parmesan Reggiano.” You can use 1 cup of parmesan instead of 1/2 cup of both if you like.

Chef Dad's website