Pasta Alfredo from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 291) by Samin Nosrat

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Notes about this recipe

  • dmdmdmmm on May 22, 2026

    Very good, very rich! I added some shrimp and it was nice. This will probably be my go-to Alfredo recipe!

  • nicco_5akp7q on January 27, 2026

    Four cups of cream is an insane amount of cream and does not take 30 minutes to reduce. Other than that it’s a really solid American Alfredo recipe. Keeping this one in the back pocket when I feel like eating my body weight in fat again. Pro tip: add smoked cubed ham, butchers cut bacon or peas to shake things up.

  • billcranecos on October 30, 2023

    This has become our household "go to" alfredo recipe, and this provides a luxurious rich experience that most other recipes do not. I reduce my cream on lower heat, last night this probably took 45 minutes.

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