Recipe: Super Easy Alfredo Sauce
By 100 Days of Real Food, on July 10th, 2011
In just minutes you can easily make this restaurant quality Alfredo sauce at home. And let’s not forget, unlike what we’ve been told for many years,
we shouldn’t be afraid of these “good fats.” So don’t waste any time giving this tasty and inexpensive sauce a try poured over some whole-grain noodles and lots of fresh seasonal veggies. It would also work well in a “white lasagne” or extra creamy macaroni dish. No matter what, you just cannot go wrong when you start with fresh cream and butter!
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Super Easy Alfredo Sauce
Yield: 4 – 5 servings
Adapted from Essentials of Classic Italian Cooking
Ingredients
- 1 lb boxed or homemade 100% whole-grain pasta
- 2 tablespoons butter, preferably organic
- 1 cup heavy whipping cream, preferably organic
- 2/3 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Directions
- In a large pot, boil the pasta according to package directions
- Meanwhile melt all the butter and 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon.
- Once the cream and butter start to thicken (after a couple minutes) turn the heat off.
- When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture.
- Turn the heat back on to medium-low and add the remaining 1/3 cup cream and all of the Parmesan cheese.
- Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.
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We made this tonight— I even added some pesto to imitate a favorite of mine from a local restaurant. We had artichokes and baked chicken as our toppings. Everyone loved it- thanks!!!
Saute a few sliced mushrooms in the butter at the beginning for an even yummier dish!
I have started using it in all my recipes, and have been so impressed by the flavor it brings to everything! so Please log on our website for Jaipur Property
Yum! Making this for dinner tonight but I am adding some chicken. Thanks for the recipe!
I’ve been making Alfredo sauce like this for years. Just want to say that half-n-half works just as well as heavy cream with fewer calories. Try it!
Why not try non-fat condensed milk instead of heavy cream. The results are still quite good!
Don’t be afraid of a little cream…good fats in moderation can be good for you!
We’ve made this twice now and added grilled chicken and some steamed broccoli. It was easy and a hit!
Youre so cool! I dont suppose Ive learn anything like this before. So nice to find someone with some authentic thoughts on this subject. realy thanks for beginning this up. this web site is something that is needed on the internet, somebody with somewhat originality. useful job for bringing one thing new to the internet!
I made this tonight for my family(husband, 2 sons: 6 and 16mos) and they LOVED it. My 6 year old said, “make this again.” He had 3 helpings tonight. Thank you!!!:) Just love your site.
Love homemade alfredo sauce! I used to use cream, but found another recipe I love, that doesn’t call for cream! Does this sound bad for you?:
1 pkg cream cheese (I buy the neufchatel kind, is that bad?)
1/4 c unsalted butter
1 cup milk
1 1/4 c parmesan cheese
garlic to taste
basil/or other Italian seasonings to taste
Heat first 3 in pan and wisk until smooth. Add cheese and spices. Wisk until smooth.
I made this for dinner tonight and it was delicious! I added some leftover chicken and sauteed mushrooms, carrots and summer squash and it was perfect! I will be adding this into my regular dinner rotation. Thanks for a wonderful recipe!
THIS RECIPE DID NOT COME OUT WELL AT ALL. THE PARMESAN CHEESE CLUMPED INTO ONE BIG BALL AND THE ALFREDO SAUCE WAS EXTREMELY RUNNY. WHAT A DISAPPOINTMENT
I am loving this recipe! And as a matter of fact, I am loving 100 days of real food! I really enjoy cooking almost every recipe I’ve done. Thanks so much for the meal plans!
This is the alfredo we eat at our house, too, and it is so good! You have to use real parmesan (not the powdery stuff in a can). Even at that, I did one time have it clump as Abby described. I’m not sure why, because it’s the only time it’s done that. I wonder if maybe the liquids weren’t hot enough yet.
@Sheryl – Condensed milk is not real food.
Usually once the alfredo sauce is hot enough is when you add the cheese and whisk CONSTANTLY until all homogenous. I make alot of homemade mac n cheese, and this is what happens if not hot enough…
Hi! I’m new to your site and I love it! So inspired by it! I’ve been making Alfredo for awhile (though now trying to switch to organic ingredients) and for those who said it clumped, you have to actually grate the cheese off of a block, if you buy pregrated (like Kraft green can) it just won’t melt right. Thanks so much for your site! I’ve already made the carnitas, crock pot chicken, stock, and granola and love them! However, my 2 and 4 year old are goldfish addicts and the wouldn’t eat your cheesy crackers I made…. I thought they were good! Might have to cut them into fun shapes next time. Looking forward to trying more things, THANK YOU!
[...] For dinner tonight we decided to feed the kids early and have dinner after they went to bed for an at-home date night. I got a 3.5 mile run in before dinner and then proceeded to eat back all the calories (and then some) with this meal. One of the things I have been trying to change in my thinking is that fat is bad for you. It is not a bad thing to eat some healthy fats. Fat is not the problem, it’s processed foods, sugar, white flour, etc. Anyways, on to the recipe. I made the super easy alfredo sauce off of my current favorite site.http://www.100daysofrealfood.com/2011/07/10/recipe-super-easy-alfredo-sauce/ [...]
I made this tonight with some whole wheat fresh pasta I picked up at Trader Joes. I would definitely make it again with a different pasta (it smelled and tasted like glue) and next time I will try some garlic and mushrooms when a sautée the butter. I liked this recipe because it is quick and easy!
I was under the impression that all of the good fats came from vegetables. How are cream and butter good fats?
Cream and butter from properly raised/fed cows is nothing to be scared of while of course veggies are always good too…here’s a post with more info: http://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/
An even tastier & simple Alfredo sauce: Simmer 4 peeled garlic cloves in 2 cups of heavy cream for 10 minutes. Remove the garlic & stir in 3/4 cup grated Parmesan. Delicious!