
Alfredo Sauce
User Reviews
5.0
15 reviews
Excellent

Alfredo Sauce
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Rich, creamy and full of garlic Parmesan! This easy recipe can be made in minutes and pairs with your fettucine perfectly.
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Ingredients
- ½ cup butter cut into large cubes or slices
- 2 cups heavy whipping cream
- 4 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup grated Parmesan cheese
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Instructions
- Add the butter cream to a skillet over medium-low heat. Whisk until butter is completely melted.
- Add the minced garlic, garlic powder, Italian seasoning, salt and pepper to the skillet and whisk until combined.
- Bring to a gentle simmer, making sure not to boil and cook 3-4 minutes or until it starts to thicken. Whisk constantly.
- Stir in Parmesan cheese and whisk until melted.
Notes
- How long can Alfredo last in the fridge?
- You can store the sauce in the refrigerator for up to three to four days. Warm it slowly in a saucepan over medium-low to medium heat. Whisk it while it’s heating.
Nutrition Information
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Calories
728kcal
(36%)
Carbohydrates
6g
(2%)
Protein
13g
(26%)
Fat
74g
(114%)
Saturated Fat
46g
(230%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
246mg
(82%)
Sodium
922mg
(38%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2680IU
(54%)
Vitamin C
2mg
(2%)
Calcium
372mg
(37%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 728 kcal
% Daily Value*
Calories | 728kcal | 36% |
Carbohydrates | 6g | 2% |
Protein | 13g | 26% |
Fat | 74g | 114% |
Saturated Fat | 46g | 230% |
Polyunsaturated Fat | 3g | 18% |
Monounsaturated Fat | 21g | 105% |
Trans Fat | 1g | 50% |
Cholesterol | 246mg | 82% |
Sodium | 922mg | 38% |
Potassium | 149mg | 3% |
Fiber | 1g | 4% |
Sugar | 1g | 2% |
Vitamin A | 2680IU | 54% |
Vitamin C | 2mg | 2% |
Calcium | 372mg | 37% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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