Alfredo Sauce

also called fettuccine alfredo · alfredo · pasta alfredo

The table

1/2 cup(115 g)unsalted buttermelt 2 minsimmer 5 minwhisk in off heatseason
2 cloves(minced)garlic
1 1/2 cups(360 mL)heavy cream
1 1/2 cups(150 g)grated Parmigiano-Reggiano
1/2 tspkosher salt
1/2 tspblack pepper
1/8 tspgrated nutmeg
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

1melt 2 min

2simmer 5 min

goes in with what step 1 made

3whisk in off heat

goes in with what step 2 made

4season

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 7 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 2 min of it is counted as time you are standing over it. The recipe itself says 20 min.

  1. melt 2 min

    2 minneeds you(assumed)from the start

  2. simmer 5 min

    5 minwalk away(read off the step)2 min in

  3. whisk in off heat

    not timed7 min in

  4. season

    not timed7 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

Goes with

See how it is written
>> title: Alfredo Sauce
>> category: Sauces & Gravies
>> tags: cheese, cream, pasta, vegetarian, stovetop
>> counters: Pizzeria
>> aka: fettuccine alfredo, alfredo, pasta alfredo
>> servings: 4
>> time: 20 min
>> step.1: melt 2 min
>> step.2: simmer 5 min
>> step.3: whisk in off heat
>> step.4: season

Melt @unsalted butter{1/2%cup}(115 g) with @garlic{2%cloves}(minced) over medium-low heat for ~{2%min}.

Simmer @heavy cream{1 1/2%cups}(360 mL) in @&(~1)garlic butter{} for ~{5%min}, until it lightly coats a spoon.

Whisk @grated Parmigiano-Reggiano{1 1/2%cups}(150 g) into @&(~1)cream{} off the heat, a handful at a time.

Season @&(~1)sauce{} with @kosher salt{1/2%tsp}, @black pepper{1/2%tsp}, and @grated nutmeg{1/8%tsp}.