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Alfredo Sauce

Alfredo Sauce

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Rebecca Swift

Rebecca Swift

Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.

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Nutrition

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  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
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Reviews

MRS.SWEET
2656

MRS.SWEET

3/10/2003

Quick and easy. I used margarine instead of butter and homogenized milk instead of heavy cream. I did not need to use any thickening agents-the consistency was just right. Just toss with fettucine and serve.

MISSKRISSY
2273

MISSKRISSY

2/4/2004

You would not believe how incredible this sauce is! My husband and I made this sauce (served over fettuccine noodles) for my friend and her husband, as they just had their third child a few days ago and we figured they could use the break from cooking - they went nuts, they loved it so much! Even their two younger sons (3 and 2) loved this dish. It literally tastes IDENTICAL to the sauce that they serve at the Olive Garden. Another good tip is to add a can of drained mushrooms to the sauce - it really tastes great. I'd give this 6 stars if I could - I will NEVER buy alfredo sauce again! The next time I might use milk and a little cornstarch instead of the cream (as one previous reviewer suggested) and perhaps reduced fat margarine to save on fat and calories. Be sure to use fresh shredded parmesan (available in bags in the dairy section), Kraft grated just doesn't do it as well - and the shredded parm melts really well. ENJOY this incredible dish! Thank you, Rebecca! :)

SQUIRKIE
1874

SQUIRKIE

8/26/2003

Very good flavor in this recipe, but I did add a 2nd clove of garlic. If you just stir the cream into the butter and let it simmer, it will seperate. I gently whisk the cream and butter the entire time it's simmering and whisk while adding the cheese (a little at a time) and it doesn't seperate, even after a day in the fridge. The consistency is a little hard to get smooth, but probably because parmesan is a very hard cheese with a granular texture to begin with, and doesn't melt smoothly. I used a parmesan/asiago blend and it was beautifully smooth after lots of whisking. Also, make sure you use unsalted butter - if you use margarine or lightly salted butter, it's way too salty. I used this recipe to make a white chicken lasagna, which was absolutely delicious, and it held up well in the refrigerator to have leftovers the next day.

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