Fettuccine Alfredo Sauce

It hails from 1920s Rome, where it was created by restaurateur Alfredo di Lello. His hallmark dish, Fettuccine Alfredo, combined hot fettuccine with a sauce made of butter, heavy cream, and Parmesan cheese, with generous grindings of pepper to help add spark to all that richness.

1 stick or ½ cup butter

1 cup heavy cream

Salt and freshly ground black pepper

2 cups freshly grated Parmesan

Pasta cooking water, as needed

In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted. Toss in Pasta to combine, thinning with pasta water if necessary

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