Alfredo Sauce
User Reviews
5.0
60 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Course
Condiments
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Cuisine
American
Alfredo Sauce
Report
My idea of the best alfredo sauce! Made with basic ingredients like rich cream, butter and milk, and abundance of flavorful (real!) parmesan. There's also a hint of garlic to bump of the flavor. This super easy, crave-worthy sauce will leave everyone wanting fettuccine alfredo for dinner on repeat!
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Ingredients
- 3 Tbsp butter
- 1 Tbsp flour
- 1 1/2 tsp minced garlic
- 3/4 cup heavy cream*
- 3/4 cup whole milk*
- 1 1/2 cups (4 oz) freshly, finely shredded Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper
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 be substituted for heavy cream and whole milk, it will just be a little less rich.
- Makes about 2 cups sauce, enough for about 12 oz. fettuccine pasta.
- Tip: start pasta cooking just before you start cooking the sauce so they finish about the same time.
- If desired you can thin coated pasta with some of the warm pasta water as it rests, it will thicken upon standing.
- Add grilled chicken or sautéed shrimp along with pasta if desired (about 1 lb before cooked).
- Nutrition estimate is for sauce only, not including pasta.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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