m. c. de marco: The New Kitchen Cookbook

Alfredo Sauce

I happened to have enough cream around to try the Recipe Critic’s alfredo sauce recipe, but it could easily be cut in half. I mainly changed the cheese to a mix, using a weird South American cheese for the second hard cheese and adding the soft cheese I had at hand.

Serves 4.



  1. Boil pasta (about 1 lb.) with a generous amount of salt.
  2. Melt butter in a heavy saucepan and fry the garlic in it briefly.
  3. Add all spices.
  4. Add cream and all cheeses.
  5. Heat through, then simmer about 5 minutes to desired thickness.
  6. Freshen pasta and mix with the sauce and optionally some pasta water in a large bowl (or in the sauce pan, if it’s large enough and you’re not setting some sauce aside).
  7. Serve hot.


Most recipes of this sort (including the source recipe) use one cup parmesan, or half parmesan and half romano.

You can add a 14 oz. can of salmon (or a couple of fillets, cooked and chopped, or even some smoked salmon) and/or 2 c. peas, if you like that sort of thing.