Shoutout to all of my pasta lovers out there, the ones who might not always know what to order at restaurants but know that they will always love the fettuccine Alfredo. I see you! This recipe is for you.
For the longest time, I never knew how easy it was to make Alfredo sauce from scratch. It takes only 20 minutes and a few ingredients and tastes worlds better than the jarred version. The best part is that it is, in my opinion, one of the most versatile sauces. You can serve it over your favorite pasta, add some broccoli or other veggies, add a protein like chicken or shrimp, and you’ve got a restaurant-quality meal! It is also delicious when served over zucchini “zoodles,” used as a dipping sauce for crusty bread, or poured over Swedish meatballs stuck with toothpicks for a quick appetizer. I’ve even tossed some shredded chicken into this sauce and transformed it into a chicken Alfredo pizza. The options are endless!
This week’s Homemade Alfredo Sauce recipe is a mixture of my two favorite Alfredo recipes. I was first inspired by a recipe from one of my best friend’s moms who was also my high school math teacher: Michelle Aberson. I also liked the seasonings of The Salty Marshmallow blog’s Alfredo sauce recipe. 1 + 1 = the best one, right Michelle?
Let’s get cooking, Average Chefs!
Homemade Alfredo Sauce
Serves 4-5*
Estimated time, start to serve: 20 minutes
*Homemade Alfredo is not the best if eaten as leftovers. The sauce tends to separate and curdle. It's best when enjoyed fresh!
Ingredients:
1 stick (½ cup) of salted butter
5-6 cloves of fresh minced garlic, 1 Tbsp. of pre-minced garlic, or 1 tsp. of garlic powder
2 oz. (¼ block) of cream cheese
1 pint (2 cups) heavy whipping cream
1 tsp. Italian seasoning
Salt and pepper, to taste
1 cup shredded parmesan cheese (recommended: shred or grate it yourself right off of the actual block; if you must, buy it pre-shredded, but do not use the pre-grated kind in the plastic shaker container)
Parsley, freshly chopped or dried, for garnish
(Optional variation: For cajun alfredo sauce, substitute 1 Tbsp. of cajun seasoning for the Italian seasoning)
Favorite pasta and/or veggies and/or meat, prepared using your preferred methods
Instructions:
1. In a small/medium saucepan, melt the stick of butter over medium heat. Add in the garlic and allow to simmer together for a minute or two.
2. Add in the cream cheese and heavy whipping cream. Stir until no longer clumpy.
3. Add in the Italian seasoning, salt, and pepper according to your taste preferences. Stir well.
4. Grate/shred the parmesan cheese and add half of it to the sauce. Stir. When it’s melted, add in the other half cup and stir.
5. Turn the heat to low and allow the sauce to simmer for at least 10 minutes.
6. While the sauce is simmering, prepare your pasta in salted water according to the package’s directions along with any other add-ins or toppings.
7. Plate your dish and top it with fresh or dried parsley.
8. Enjoy! This dish is great with a side salad and a slice of garlic bread.
My only complaint: homemade Alfredo sauce does not freeze well. It tends to separate and get clumpy. In a pinch, you could add it back into a saucepan on low heat, add in a splash of milk, and whisk the sauce until it resembles its original consistency.
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