THE BEST HOMEMADE ALFREDO SAUCE EVER!
Alfredo Sauce is the most creamy and delicious homemade alfredo sauce that you will ever make! This is a tried and true recipe and you will agree that it is the best recipe out there!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
Nutrition Facts : Carbohydrate 3 g, Protein 6 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g, Calories 329 kcal, ServingSize 1 serving
CLASSIC ALFREDO SAUCE
A satisfying sauce you can use on any type of pasta - dry or fresh.
Provided by B.Mason
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
Nutrition Facts : Calories 714.4 calories, Carbohydrate 5 g, Cholesterol 339.9 mg, Fat 72 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 44.4 g, Sodium 579.8 mg, Sugar 0.6 g
ITALIAN ALFREDO SAUCE
Fresh tradtional Alfredo Sauce. I know that everyone and their dog has an Alfredo Sauce. I got this recipe from a little Italian lady that took me under her wing to teach me how to cook good Italian food. She learned how to cook from the old country and cooked professionally in Victoria, BC until she retired. Enjoy!
Provided by Chef Forest
Categories Sauces
Time 2m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in frying pan over medium heat.
- Crack pepper into melted butter, more is better, at least 1 Tbsp (cracked).
- Add Garlic Salt to taste (at least 1 tsp).
- Add Cream.
- Melt in slowly at least 4 Tbsp of paramesan or Tbsp for every person over 4 people, i.e. 6 people - 6 Tbsp.
- Stir constantly, do not allow sauce to "break" or bubble up and foam. This makes the sauce runny.
- Once sauce has reached desired thickness, mix sauce with pasta, adding more parmesan to glue it all together.
REAL ALFREDO SAUCE
Don't know where I originally got this, but this is the best alfredo sauce I have ever had outside of a restaurant. I have made it with or without the cream cheese, and with all Parmesan, and it still turns out great. The nutmeg is essential!
Provided by Gatorbek
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat.
- Add cream and cream cheese, stirring constantly, until slightly thickened.
- Stir in nutmeg, parmesan, romano cheese, and garlic.
- Stir constantly until melted completely.
- Salt to taste.
- Mix in egg yolks.
- Continue to simmer over medium low heat, stirring constantly, for 3 to 5 minutes.
- Serve over pasta, garnished with additional grated cheese and parsley.
Nutrition Facts : Calories 535.9, Fat 52.6, SaturatedFat 32.4, Cholesterol 230.6, Sodium 567.8, Carbohydrate 3.8, Sugar 0.5, Protein 13.7
NO-CREAM ALFREDO SAUCE
Traditional Roman fettucine Alfredo doesn't contain a drop of cream or milk, so whether you have none in your refrigerator or you are a traditionalist, this is the recipe for you. Just because there's no cream, however, doesn't mean it isn't over the top with richness and flavor.
Provided by Food Network Kitchen
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside.
- Add the fettuccine to the boiling water and cook, stirring occasionally, according to the package instructions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and add it to the large bowl. Using tongs, gently toss the pasta with the butter and cheese, adding pasta water as necessary to create a creamy looking sauce. Top with a few grinds of pepper.
BUTTERY ALFREDO SAUCE
This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese.
Provided by Crystal R. Ward
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.
Nutrition Facts : Calories 770.6 calories, Carbohydrate 6.2 g, Cholesterol 253.5 mg, Fat 77.3 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 48.4 g, Sodium 735.5 mg, Sugar 0.6 g
THE REAL OLIVE GARDEN ALFREDO SAUCE
This recipe was retrieved from Olive Garden's website. After browsing hundreds of recipes for that "one" Alfredo sauce, I found the ONE! I have never liked any other Alfredo sauce other then Olive Garden's - I made this recipe last night with angel hair pasta & roasted chicken
Provided by Mahal Liza
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- HEAT milk and cream in a heavy bottom saucepan until it begins to simmer.
- Turn off heat.
- Slowly whip in cheese, then remove from heat.
- PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
- Slowly add egg yolk mixture back into remaining cream mixture.
- Place back on very low heat and continually stir until simmering.
- Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
- SEASON to taste with salt and black pepper.
- Serve over your favorite pasta.
Nutrition Facts : Calories 604, Fat 53.7, SaturatedFat 31.9, Cholesterol 458.8, Sodium 621.1, Carbohydrate 9.1, Sugar 0.6, Protein 22.3
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