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Classic Alfredo Sauce

recipe at a glance
Rating: 4/5 4 stars
4 reviews

ready in: under 30 minutes
serves/makes:   2
  

recipe id: 14440
cook method: stovetop

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ingredients

2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning

directions

Melt the butter in a large saucepan. Stir in flour and heat until bubbly. Slowly stir in cream, parmesan, and seasoning. Heat over medium high heat, stirring constantly for 5-7 minutes or until thick. Serve over pasta.

added by

supersalad

nutrition

635 calories, 62 grams fat, 11 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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Registered Member at CDKitchen.com
Member since:
Mar 30, 2011





REVIEW: recipe rating
It's not a bad Alfredo recipe but there are a few technical things that could be altered to make it better.
First off...Use a heavy sauce pan, this helps reduce your odds of burning the sauce. Next use salt free (since you’re going to season it later on) clarified butter not whole butter, clarified butter is when you heat whole butter on low to med heat and it separates. You'll notice, if you try to make your own, that there is white goop (technical term) on the bottom of the pan, this is butter fat. Then there is a layer of golden heaven, this is the clarified butter, and some more waste floating on top. Carefully spoon out the waste floating on top than carefully ladle out the golden heaven and use that for the recipe, do not get any waste or butter fat mixed in with the clarified butter when separating. Clarified butter tastes much better than whole butter and also has a higher cook point. Also if you try to make it yourself keep in mind that it takes a lot of whole butter to make clarified butter.
The next thing is the flour. I'm fine with the flour in this recipe but don't add it until after the clarified butter, hvy cream, and parmesan cheese. The flour is just a thickener for the sauce so you only want to add it slowly and whisk as you go until you get the desired thickness you want, don’t just dump it in.
You could go one step further and create a “roux” separately in a small sauté pan and use it after the cream and parmesan cheese are at a gentle simmer.
Roux is super simple to make: use equal parts clarified butter and flour. Heat the clarified butter in a small sauce pan over med heat than add the flour slowly, stirring as you go. Once both ingredients are well blended continue to stir for a couple minutes, you want the roux to stay blond, if it turns dark it’s called a brown roux and you don’t want brown roux in a white sauce. Once it’s done set it aside and you can let it cool, just stir once in a while if you leave it in the same sauté pan so the carryover heat doesn’t burn it.
As for the parmesan cheese you don’t want to just dump it all in the pan at once because it will sink to the bottom and burn. You first want to heat your heavy cream to a simmer than add the “finely shredded” cheese slowly while continuously stirring. This is done to cause the cheese to melt and bind with the cream rather than sink to the bottom and burn.
Once the cream and cheese are simmering than slowly add your roux a little at a time whisking as you go until you get the desired thickness you want. To keep the alfredo sauce from burning reduce the heat some and continue to stir once in a while until service.
Ok so now you have you’re hvy cream, parmesan cheese, and roux going in the heavy sauce pan. The next thing is the seasoning. Use fine kosher salt or fine sea salt, for two people start with a few pinches of salt and white pepper, do not use dark pepper in a white sauce! Stir in the seasoning than taste it and see what you think. If at this point it needs more salt or white pepper add a little more than taste again until you get it where you want it. At this point you want to finely chop some fresh, cleaned and dry parsley ends (don’t use the stems) and add it just before serving. Add a little at a time stirring as you go until you get the blend you want.
Ladle the alfredo sauce over whatever pasta your using then zest a little more parmesan on top on the dish and then garnish with a small piece of uncut parsley on top.
I hope adding this little bit of technical information for this recipe helps you to create a much better sauce that you can really be proud of. Enjoy!


Guest at CDKitchen.com




REVIEW: recipe rating
I was looking for a wquick recipe to jazz up some pasta. This alfredo sauce was quick, easy to make and tasty. I highly recommend.


Guest at CDKitchen.com




REVIEW: recipe rating
I Love this recipe. the first time i made it, I followed the directions, the second I "spiced" it up a bit and instead of just italian seasoning i used equal parts of Itl seasoning, nutmeg, Garlic powder, and oregano.
to top it all off i put a clove of fresh garlic grated and mixed in too.



Registered Member at CDKitchen.com
Member since:
Aug 8, 2006





REVIEW: recipe rating
I like this recipe because it is very close to what a Roman friend once taught me. Her recipe had fresh ground nutmeg in place of the italian seasoning and was truely like nothing I'd ever had before. In my opinion, life changing Alfredo starts with fresh egg fettucini, includes a pinch of nutmeg, and ends with a fork. Everything I have ever added was to the detriment of the dish. Roasted garlic was not bad, but still not as good as the butter-cream-cheese-nutmeg combo that made this dish a classic.