Alfredo might be the lushest, silkiest sauce in the Italian cannon, but those hallmarks are fleeting.
The Secret to Creamier Alfredo Is In the Bowl
No More Stodgy Sauce.
By Published Mar. 17, 2022.
Within moments of hitting the serving bowl, the sauce cools and its saturated fat (usually from a combination of cream, butter, and cheese) solidifies, causing the mixture to congeal and tighten up into a pasty mess. Oftentimes, the transformation happens so quickly, you’ve barely managed to take more than a couple of bites.
Sign up for the Cook's Insider newsletter
The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
But the fix is simple—and something restaurant cooks do all the time: Warm the serving bowls. When the pasta water comes to a boil, simply ladle about ½ cup into each dish and set them aside to soak up heat while you finish cooking. As soon as the sauced pasta is ready to serve, quickly empty the serving bowls and divvy up the portions.
Kept warm by the bowl, the sauce should maintain its glossy, creamy consistency through most, if not all, of the meal.
Fettuccine Alfredo
This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -- requires few ingredients and little time. Why, then, does Alfredo so often fail?Get the Recipe
Equipment Review
The Best Ladles
For soups, stews, sauces, and more, we want a ladle that can really dish it out.Read Our Review
Equipment Review
The Best Colanders
A colander is the go-to tool to use when draining pasta, but a good one can do so much more than that. Which model is best?Read Our Review
