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Alfredo Sauce Supreme
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- #48195
Toss some fettuccine in this silky cream cheese and parmesan alfredo sauce and you'll be supremely satisfied with the result.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
13 reviews
1 comment
ingredients
1 tablespoon olive oil
2 cloves garlic, pressed
1 package (8 ounce size) cream cheese, cut up
2/3 cup fresh Parmesan cheese, grated (more if desired)
1/2 cup butter
1/2 cup whipping cream, or half and half
1/8 cup milk, optional
directions
In a large sauce pan lightly cook the garlic (DO NOT BROWN). Add the cheeses, butter, cream and milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little milk.
Toss fettucini lightly with sauce, coating well. This recipe is easily doubled, tripled, or whatever for large crowds and any leftover sauce freezes well. This recipe is enough sauce for about 1/2 to 3/4 pound (before cooking) of fettucini.
added by
toplee
nutrition data
1203 calories, 123 grams fat, 7 grams carbohydrates, 22 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 8, 2010
This was a great recipe but I would add more milk next time to thin it out more. As it cooled down it thickened up. Served it as Chicken Alfredo garnished with fresh cut chives and it was a hit. Next ...Shrimp Alfredo
September 25, 2008
OMGosh!!! FABULOUS. I doubled it but did nto double the cream cheese. FABULOUS oh I added a pinch of nutmeg and a pinch of crushed red pepper. YUMMMM!!!
October 12, 2007
Thanks it's great! My favorite dish.
August 2, 2007
This was quite good, but a little cream-cheesy. I'd cut out an oz. or so of cream cheese, as a previous poster suggested, and go up to 3/4 cup, or maybe even a full cup of Parmesan. As listed, this also comes out very thick, which is great for how we used it (pizza sauce) but you might want to thin it a little for pasta.
June 25, 2007
I would almost say this recipe is too rich and creamy. Less cream cheese most definitely, if any at all. The sauce was really good, just a little overwhelming.
May 11, 2007
I have tried many different variations of Alfredo, this one was one of easiest and best tasting. My family loved it. Even the picky eaters asked for seconds!!
January 23, 2007
I didn't have any garlic cloves or cream cheese, and not nearly enough cream. but I threw 3 tbsps of butter, 2/3rds cup parmeasan cheese, 2 tbsps of half and half and 1/3rd cup milk. It tasted a little too sweet for my taste at first so i threw in about a tbsp of sweet basil. and then salt and pepper. I then cut up chicken and tossed it with Vermicelli its excellent, although a little on the parmesan side. Thank you for the basic recipe!! <33
This is the best alfredo sauce that I have ever tasted and it is even better than the professional restaurant kind! It is very quick, and I suggest to use only about 5 or 6 ounces of cream cheese to not only make it healthier, but to reduce the aftertaste of it and more of the cream to make people enjoy it more.
October 19, 2006
I made enough for about 80 people for the family dinner for my sons wedding and everyone thought it was GREAT!! Only 60 people showed up and so we froze the leftovers and have used it since. It reheated beautifully! We love Alfredo sauce in our family and this is the best recipe I have tried. Thank you so much!!
October 13, 2006
Very rich and creamy! An excellent alfredo sauce that I'd definitely make again. I added a bit of milk to thin it out a bit (as suggested). Thanks!
October 7, 2006
Best alfredo sauce i've found yet. And it's quick and really easy. I had sauce in about 10 minutes.
September 29, 2006
I cooked this for 50 ladies and they LOVED it. Thank you
September 19, 2006
magnific
April 18, 2006
Very good. But I would recommend using more parmesan cheese and a lil more butter. And, maybe only 6 oz of cream cheese, no cream, and a lil more milk.