FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
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. 😉
Recommended Products
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
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
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.
FAQs
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.
What makes Alfredo sauce taste better? ›
Flavor Boosters
Nutmeg: A pinch of freshly grated nutmeg can elevate the flavors in your Alfredo sauce. However, use it sparingly; a little goes a long way. White Wine: A splash of a good-quality white wine can add depth and complexity. Make sure to cook off the alcohol by simmering the sauce for a few extra minutes.
How to make Alfredo sauce creamy and not gritty? ›
Slowly let the cheese disolve on low heat into the cream mixture. And remove it before it is completely melted but keep stirring this allows the finishing blending to happen without over heatting the cheese which causes that grainy texture. Try this and you'll never go out to a resturant for alfredo again.
How do you cut the richness in Alfredo sauce? ›
After heating your sauce, Resnick suggests drizzling some white balsamic in to brighten the flavor. The acidity will help cut through the richness of the sauce. Start with about a half a tablespoon, then taste and adjust if needed.
How do you keep Alfredo sauce creamy? ›
One of the key components to making a thick and creamy Alfredo sauce is the cream. That being said, I think you could get away with using half and half or if in a real pinch, whole milk. Keep in mind that the less fat content in the dairy the thinner and less appealing the Alfredo Sauce will be.
How do you thicken Alfredo sauce with heavy cream? ›
Very very simple:
- Cook and Drain noodles and return to pan.
- Throw in some butter to melt.
- Throw in some freshly grated parmesan.
- Add enough heavy cream to make you happy. Mix until the starch on the noodles thickens your "sauce". ...
- Serve immediately. This stuff does not keep, and does not reheat well.
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.
Why add flour to Alfredo sauce? ›
You can also mix it with water to create a slurry, similar to how you would add cornstarch. Or you can cook it with butter to create a roux. If you are using fresh pasta, you can even coat the pasta with flour before cooking it. That will thicken the sauce when you combine it with the noodles.
Why do people put nutmeg in Alfredo? ›
The reason behind this is simple; cream sauces tend to lack flavor and feel a bit heavy due to the fat content. Nutmeg is a simple way to warm up the sauce with a subtle, spice flavor that won't overpower it. Like with béchamel, you only need a pinch of nutmeg in your alfredo to improve its flavor.
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.
However, if the sauce stays on the heat too long and too much water evaporates, it will break, since there's no longer enough water to hold the fat in suspension. If this happens, the sauce will look curdled and greasy.
Can I use grated Parmesan cheese instead of shredded for Alfredo sauce? ›
Our Test Kitchen pros swear that the best recipes for how to make Alfredo sauce include freshly grated Parmesan cheese. Here's how to add it: Remove the pan from the heat and stir in the Parmesan cheese. Continue stirring until the cheese is incorporated into the sauce.
How do you thicken a creamy sauce? ›
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
What can I add to Alfredo sauce to make it 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.
Will pasta water thicken Alfredo sauce? ›
After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.
How do you know if Alfredo sauce is thick enough? ›
Bring the butter-cream mixture to a boil, then reduce the heat and simmer gently, uncovered about 3 to 5 minutes. Cook the sauce gently until it begins to thicken, stirring frequently with a wooden spoon. You'll know the Alfredo sauce recipe is thick enough when it coats the back of your spoon.
