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One of my favorite indulgences is super rich and creamy fettuccineAlfredo. Since I don’t often eat pasta, this is truly a treat whenever I do make it.
This Alfredo sauce is so easy to whip together. Cook some noodles (or, if you’re grain free like me, you can use veggies or kelp noodles), while you’re whisking together this sauce, and you’ll quickly have a dinner that tastes like you’re dining in a nice restaurant.
While I do love just noodles and sauce, sometimes it needs a little something more, so feel free to add fresh, steamed veggies and/or grilled chicken, fish, or shrimp for an even heartier meal.
You can adjust the garlic to suit your tastes. For those of you who have been reading my site for any amount of time, you know that I’m a garliholic, so I use a lot!
Oh, and before I forget. For a spicy Southwestern twist on a classic fettuccineAlfredo, sprinkle some of my homemade Cajun spice on top of your pasta right before serving. It is SO good!
Shout out to my friendSuzanne from Strands of My Lifefor shooting the photo for this recipe!
Yield: 3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This Alfredo sauce is so easy to whip together. Cook some noodles (or, if you’re grain-free like me, you can use veggies or kelp noodles), while you’re whisking together this sauce, and you’ll quickly have a dinner that tastes like you’re dining in a nice restaurant.
Ingredients
- 1/4 cup grass-fed butter
- 1-2 tbsp. garlic, minced
- 1-2 tbsp. flour of your choice (coconut flour, almond flour, etc.)
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 1/2 cups shredded Parmesan cheese
- 1/4 tsp. fresh ground black pepper
- Sea salt
Instructions
- In a medium saucepan, over medium heat, melt the butter.
- Add the fresh garlic and saute until the garlic is lightly browned.
- Add a dash of salt and fresh ground pepper and stir.
- Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
- Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.
- After you've cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
- Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it's all incorporated.
- Remove from heat and taste for salt and pepper. Adjust as needed.
- This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast, or else it will break and you'll be left with a separated mess of goop in the pot. Trust me, I speak from experience. 😉
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Nutrition Information:
Yield: 3Serving Size: 1
Amount Per Serving:Calories: 569Total Fat: 50gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 143mgSodium: 1037mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 20g
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FAQs
Mix the cornstarch with some cold water to create a smooth slurry, then whisk it into the sauce while cooking over medium-high heat for a few minutes. Add all-purpose flour. Another very common thickening agent that will give your Alfredo sauce a creamy texture.
How do you make Alfredo sauce taste better? ›
Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.
What is the secret to thick Alfredo sauce? ›
Add Cheese
The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.
How do you make smooth Alfredo sauce? ›
Cream Cheese – again, use a good quality brand. This will ensure a smooth sauce. Heavy Cream – you'll want to use at least a 33% fat content for a silky texture. Parmesan Cheese – you'll get the BEST results by using freshly shredded parmesan rather than store bought shredded.
Why is my Alfredo not creamy? ›
Add more cheese
If you're trying to keep your Alfredo sauce simple but want to obtain an extra-creamy consistency, you can add more cheese than the recipe dictates. Typically, you'll want to find quality Parmigiano-Reggiano cheese to get the thickness you want while adding complex flavors to your sauce.
Why doesn't my Alfredo sauce stay creamy? ›
Low fat milk breaks exceedingly easily and isn't worth trying to make a sauce from. Alfredo shouldn't be a low fat sauce anyway - I make mine with heavy cream and no milk at all. Acid will also cause milk sauces to break - if you want lemon in your alfredo use the zest not the juice.
Why is my Alfredo sauce tasteless? ›
More ways to improve store-bought Alfredo sauce
Add a few dashes of garlic powder to your simmering sauce, or a clove or two of fresh sauteed garlic, to brighten up the Alfredo and make its flavor pop. You can also sprinkle in some fresh or dried herbs, like oregano, thyme, or basil, to add complexity to the sauce.
What is authentic Alfredo made of? ›
Real alfredo sauce is made with 3 simple ingredients: butter, Parmesan cheese and fresh fettuccine pasta. There is absolutely no cream in this dish (cream is common in most American-style alfredo sauce recipes). Make this dish with my fresh homemade pasta, fresh sourdough pasta or store-bought fresh pasta.
Why does my Alfredo sauce taste bitter? ›
The Foolproof Way to Make Alfredo Sauce at Home
You'll start by lightly toasting garlic in a bit of butter, cooking just until fragrant. You'll then add the cream before the garlic browns, since burnt garlic can turn the sauce bitter in an instant.
Should I add pasta water to Alfredo sauce? ›
Alfredo should never have anything but pasta water, butter, and cheese in it. Make sure the cooking water has salt in it but remember part is salty.
Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.
How do you fix broken Alfredo sauce? ›
The Fix Is Simple—Add Water Back.
A generous splash of water is all it takes. Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.
Is shredded or grated Parmesan better for Alfredo? ›
You can use pre-shredded Parmesan cheese in this Alfredo sauce recipe, but it won't have the pronounced, intense, fresh flavor you get when you grate it just before use.
Why is my Parmesan not melting in Alfredo sauce? ›
There might be several reasons. Using the wrong kind of cheese. Not applying a correct amount of heat. Using the right kind of cheese, but not grading it small enough.
Why does my butter separate when making Alfredo sauce? ›
This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.
How do you keep Alfredo sauce from drying out? ›
out of the jar? A little trick I figured out. is just to add a tiny bit of milk, maybe about tablespoon. Make sure the lid is on level, that way it doesn't spill out. And then you shake it up really good, and then you pour the rest in.
How do you keep Alfredo sauce from getting greasy? ›
One of the simplest ways to avoid greasy, separated Alfredo sauce is to heat it slowly over the stove instead in the microwave. Microwaves heat up food much faster than a stove does, and the faster you reheat your leftover sauce, the more likely it is to separate.
How do you reheat Alfredo and keep it creamy? ›
The goal of reheating fettuccine alfredo is to make it taste as close to fresh as possible. Pantry & Larder says you can achieve this by adding a small amount of water, cream, or milk to the dish to increase moisture and prevent the noodles from drying out.
How do you keep Alfredo sauce from getting gritty? ›
It's best to use 2% milk, whole milk or evaporated milk, anything less can result in a grainy/gritty sauce. Shred the cheese yourself. Nothing will ruin you homemade fettuccine Alfredo faster than using powdered Parmesan from the green shaker can or any pre-shredded Parmesan.
