My Alfredo recipe is equal parts cheese and butter. With that as the basic concept, variations can be made- saute garlic in the butter before adding cheese, add a pinch of nutmeg (I don’t like it), and / or herbs. A very good variation is adding a good squeeze or orange. I will also add cream to make it thinner at times, too. I tried bottled once. It was awful. It tasted like wheat. Anyway, that’s my version.
I’ve been using this Alfredo recipe for years now - it came out of a real Italian cookbook, written in Italian and luckily there are few ingredients so translating was easy, LOL! It is rich, easy, lucious, silky - I can’t eat other Alredo’s without being disappointed. A good Parmesan is a must - aged at least 24 months. But a 10 month is ok in a pinch, but you might need a touch of salt then. And the nuttiness won’t be there.
Fettuccine Alfredo
6 tbsp butter
1 cup whipping cream
1 cup Parmesan
Melt butter, add cream and let simmer a few moments. Drain 1 pound cooked pasta (fettuccine) and blend with cream and butter while still under heat. Remove from heat and add cheese and toss.