Alfredo Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
6
-
Course
Condiments
-
Cuisine
American
Alfredo Sauce
Description
The Alfredo Sauce recipe begins by cooking butter and flour together to form a roux, which is then infused with minced garlic. Gradually adding heavy cream and whole milk while whisking creates a smooth base that thickens as it simmers gently. The finishing touch is freshly shredded Parmesan cheese melted into the sauce, giving it its signature cheesy richness and depth of flavor. Salt and black pepper season this creamy sauce to taste.
This sauce is smooth and velvety, perfect for coating cooked pasta evenly. The garlic adds a subtle aroma without overwhelming the delicate cheese flavor. The cooking method focuses on moderate heat to avoid breaking or separating the cream and cheese mixture, maintaining an ideal consistency.
Typically served with about twelve ounces of fettuccine, this Alfredo Sauce can be complemented with grilled chicken or sautéed shrimp for a more substantial meal. To adjust consistency, a bit of warm pasta water can be stirred in before serving. The sauce maintains quality through gentle warming until pasta is ready.
Half and half may substitute for the cream and milk combination to reduce richness slightly. The recipe yields approximately two cups, enough for a standard serving size. Timing the sauce and pasta preparation simultaneously ensures both finish at the right moment.
Ingredients
- 3 Tbsp butter
- 1 Tbsp flour
- 1 1/2 tsp garlic minced
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 1/2 cups (4 oz) Parmesan Cheese freshly and finely shredded
- salt freshly ground
- black pepper freshly ground
Instructions
- Melt butter in a large, deep skillet (or saute pan) over medium heat. Add flour, cook 30 seconds stirring constantly, then add garlic and saute until flour and garlic are golden, about 30 seconds longer.
- While whisking slowly pour in heavy cream and milk. Cook stirring constantly until mixture simmers and thickens slightly.
- Remove from heat, stir in Parmigiano-Reggiano. Return to low heat, stir and let cheese melt through.
- Cover and keep warm over warm heat, stirring occasionally, until pasta is finished.
Notes
- Half and half can replace heavy cream and milk for a lighter sauce.
- Prepare pasta and sauce to finish simultaneously for best texture.
- Thin the sauce with warm pasta water if needed to achieve desired consistency.
- Add cooked grilled chicken or sautéed shrimp to the sauce for added protein.
- Nutrition information applies to sauce only, excluding pasta.
User Reviews
Overall Rating
5
You'll Also Love
