Categorized:
- Main Dish
- Pasta & Italian
- Videos
Tagged:
- butter
- cream
- garlic
- milk
- parmesan
Alfredo Sauce
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.
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