Buttery Alfredo Sauce

Buttery Alfredo Sauce

67
Crystal R. Ward 3

"This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese."

Ingredients

45 m {{adjustedServings}} servings 771 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 771 kcal
  • 39%
  • Fat:
  • 77.3 g
  • 119%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Footnotes

  • Cook's Note
  • Do not let the sauce boil at any point or it will separate and become grainy!
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Reviews

67
  1. 90 Ratings

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This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I se...

Thank you so much for this recipe! It was the best I've ever had and I've been married to a chef for 21 years!

This is absolutely excellent!!!! It is very rich and high in fat so it is only a special occasion recipe.