G: A classic Alfredo sauce only needs three ingredients:

• Butter (traditionally unsalted)
• Heavy cream
• Parmesan cheese (preferably freshly grated)

Melt the butter, stir in the cream, and let it heat gently. Add the Parmesan and stir until smooth. Optionally, you can season with salt and pepper or add garlic for extra flavor, but the traditional version is just those three.

G: A good starting ratio for a classic Alfredo sauce is:

• 1/2 cup (1 stick) butter
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese

This makes enough to coat about 12 ounces of pasta. Adjust thickness by adding more cream if needed. If using pre-grated Parmesan, it may not melt as smoothly due to anti-caking agents.

G: Not really. Alfredo sauce lacks enough liquid to properly cook pasta—it would thicken too quickly and likely burn before the pasta is done.

The best approach is to cook the pasta separately in salted water, then toss it with the sauce while it's hot. If you want a one-pot method, you’d need to dilute the sauce with extra liquid (like milk or pasta water) and stir constantly, but it won’t be classic Alfredo anymore.