Alfredo Sauce Recipe
User Reviews
5
Alfredo Sauce Recipe
Description
Alfredo Sauce Recipe centers on a creamy blend of butter, garlic, and cheeses enveloped in a smooth sauce made from a butter-flour roux and dairy liquids. The sauce is gently simmered to thicken and develop flavor before the fettuccine is combined into it, allowing the pasta to soak up the rich dairy and cheese mixture. The Parmesan and Romano cheeses add depth and a savory bite, while fresh parsley garnish provides a touch of color and mild herbaceousness. Cooking the sauce with garlic ensures a subtle infusion without browning, keeping it delicate and balanced.
The sauce is best served hot over freshly cooked al dente fettuccine, letting the creamy texture cling to each strand. This dish works well as a comforting main or a side alongside proteins like grilled chicken. It can be enjoyed wherever a rich, creamy pasta accompaniment is desired.
Storing leftover sauce in an airtight container refrigerated for up to a week allows for later reheating. Stir gently when reheating to maintain the sauce’s smoothness and prevent separation. Using room temperature cheeses helps them incorporate evenly and melt smoothly during cooking.
Ingredients
- 1 pound Fettuccine pasta
- 6 Tablespoons butter
- 1 Tablespoon garlic minced
- 2 Tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups milk
- ½ cup Parmesan Cheese room temperature, grated
- ½ cup Romano cheese room temperature, grated
- salt
- black pepper
- parsley for garnish, fresh chopped
Instructions
- Cook the fettuccine according to the package instructions, until al dente. While the pasta is cooking, move on to the next steps to make the sauce.
- In a large pot, melt the butter over medium heat. Add the garlic and cook in the butter just until fragrant, about 45-60 seconds, but do not let the garlic brown.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Add the heavy cream slowly, stirring constantly, then add the milk the same way.
- Bring the sauce to a gentle simmer, then reduce heat to low and simmer for 3-4 minutes. The sauce will continue to thicken as it simmers. Keep stirring often to prevent the sauce from burning.
- Stir in the Parmesan and Romano cheeses. Taste the sauce and season with salt and pepper.
- Drain the cooked pasta then add it to the sauce in the pot and stir to combine.
- Garnish with chopped fresh parsley before serving.
Notes
- Store Alfredo sauce in a sealed container in the refrigerator for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 48g | 16% |
| Protein | 20g | 40% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 391mg | 16% |
| Potassium | 361mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1461IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 309mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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