Park Rangerette's Note:
This is not only extremely easy, but it is a perfect sauce. I rarely order alfredo in restaurants because I'm usually disappointed in the sauce, but this one is perfect every time. This recipe is the right amount for 12 oz. of fettuccini but it's also very good over a 20-oz. bag of frozen cheese tortillini. Don't forget the nutmeg -- it's a key ingredient!
My Private Note
Units: US | Metric
- 1Melt butter in a medium skillet or sauce pan over medium heat. Add the half & half and warm it up but don't let it boil.
- 2Once it's warm, turn the heat down to low and stir in the Parmesan cheese. Stir almost constantly until it is melted & smooth. Add the nutmeg & pepper.
- 3Remove from heat and stir in the prosciutto; pour over cooked pasta and toss.
- 4Note: Make sure you taste this before salting! The prosciutto and Parmesan already make it salty.
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Nutritional Facts for Perfect Alfredo Sauce
Serving Size: 1 (108 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 343.1
- Calories from Fat 259
- Total Fat 28.8 g
- Saturated Fat 17.8 g
- Cholesterol 87.0 mg
- Sodium 605.5 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 0.0 g
- Sugars 0.4 g
- Protein 15.8 g
The following items or measurements are not included: