How To Make Alfredo Pasta Sauce

Best Homemade Alfredo Sauce

It’s creamy, rich, and full of garlic parmesan flavor, making it the best homemade Alfredo sauce ever! Alfredo sauce is a simple dish that pairs well when served over your favorite pasta.

Alfredo Sauce:

Having a huge bowl of pasta with Alfredo sauce is one of my favorite things to do in the evening! A wonderfully rich and delicious treat for supper, this dish is sure to please. What I really like about this recipe is that it can be made in 5-10 minutes flat! The total amount of sauce produced by this recipe is around two cups. It may easily be doubled if you are serving a large group or if you want to save some for later use. There is just no comparison between this excellent homemade Alfredo and the store-bought version!

What is Alfredo Sauce?

Alfredo sauce is a basic white/cream sauce that has been around for a long time. It’s created with butter, heavy cream, and parmesan cheese, among other ingredients. While the original version is excellent, I prefer to enhance the flavor of Alfredo sauce by just adding garlic, salt, pepper, and Italian seasoning. This makes the sauce even better!

How to Make Alfredo Sauce:

• The first step in creating Alfredo is to gently melt the butter and cream in a large pot over low heat until they are warm. You will cook it for around 2 minutes on a low heat (do not allow it to boil). Afterwards, mix in the garlic and spices until well combined. While whisking frequently for around one minute to allow the garlic to cook, When you reach the end of the process, add your parmesan cheese and whisk just until it has melted and the sauce is smooth

It is important to note that it is ideal to use freshly grated parmesan cheese straight off the block in order to avoid your sauce becoming gritty. If you want to make this dish, I don’t advocate using grated cheese from a “shaker” style container. The Parmesan will help to thicken this sauce up a little bit. If the sauce isn’t quite thick enough, let it sit for another 2-3 minutes before serving. Those of you who enjoy creating your own pasta sauce at home should definitely give myEasy Homemade Pestoas a try!

~Nichole

• For optimum results, use freshly grated parmesan cheese straight from the block, rather of pre-shredded parmesan cheese. This will prevent your sauce from becoming gritty. For this dish, I do not advocate using shredded cheese from a “shaker” style container. The Parmesan will help to thicken this sauce up a little bit more. Allow for 2-3 minutes of resting time if the sauce isn’t quite thick enough to your liking. You should definitely try myEasy Homemade Pestoas if you enjoy preparing your own pasta sauce at home. Enjoy! ~Nichole

• In a large pan, heat the butter and cream until the butter is melted. Simmer for 2 minutes on a low heat setting. For one minute, whisk in the garlic, Italian seasoning, salt, and pepper until well combined. Whisk in the parmesan cheese until it is completely melted. Serve as soon as possible

Calories:535kcal|Carbohydrates:10g Nichole is the creator and CEO of The Salty Marshmallow, a gourmet marshmallow company. Her love of cooking and baking began more than a decade ago, and she now specializes in simple dishes that are packed with flavor and that the whole family will enjoy! More information on Nichole may be found here.

Reader Interactions

It’s quick and simple. I used margarine for the butter and homogenized milk for the heavy cream in this recipe. I didn’t need to add any thickening agents because the consistency was perfect without them. Simply mix the fettucine with the sauce and serve. More information can be found at

Most helpful critical review

Bland and uninspiring to the extreme. Neither my husband nor my children were thrilled with the results, which was a far cry from their typical excitement when I prepare Italian food for them. I cooked this for my family yesterday and immediately recognized the flavor as being one from a dish I’d previously made, but not one from this website (copy cat recipes; the book actually). Because the taste was sorely missing, I added 1/8 tsp ground pepper to the dish. While I am well aware that I am a harsh critic, having lived in Italy for three years, this was not even passable to my husband, who has only traveled to Italy with me on a few occasions.

• 5star values were 3352
• 4star values totaled 900
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• 1star values totaled 115

It’s quick and simple. I used margarine for the butter and homogenized milk for the heavy cream in this recipe. I didn’t need to add any thickening agents because the consistency was perfect without them. Simply mix the fettucine with the sauce and serve. More information can be found at

1. My husband and I cooked this sauce (which was served over fettuccine noodles) for a friend and her husband since they had just delivered their third child a few days before and we decided they could need a break from cooking – they absolutely loved it and raved about it to everyone they met.
2. It truly tastes EXACTLY like the sauce that is served at the Olive Garden restaurant chain.
3. The only way I could give this more than 5 stars is to say that I would never buy Alfredo sauce again.
4. Make sure to use fresh shredded parmesan (available in bags in the dairy aisle), since Kraft grated just doesn’t cut it – plus the shredded parmesan melts very well in this recipe.

Thank you very much, Rebecca:) More information can be found at

If you just mix the cream into the butter and let it to boil, the cream will separate from the butter.

The consistency is a little difficult to achieve, but this is likely due to the fact that parmesan is a very hard cheese with a granular texture to begin with, and does not melt easily when heated.

It’s also important to use unsalted butter; margarine or moderately salted butter are both far too salty when used in this recipe.

My husband is a huge fan of alfredo, and he freaked out when he tasted this dish since it was so amazing.

Unbelievable!

The real Parmesan Reggiano I used melted beautifully and smoothly; just be careful to add a handful at a time and stir constantly.

• Neither my husband nor my children were thrilled with the results, which was a far cry from their typical excitement when I prepare Italian food for them.
• Because the taste was sorely missing, I added 1/8 tsp ground pepper to the dish.
• If you have a bland palate, this alfredo will suffice; but, if it is flavor that you seek, look for a recipe that is more unique and true in flavor.
• We increase the amount of fresh Parmesan cheese by a quarter cup and the amount of flour by a tablespoon.

She is a committed vegetarian, yet she will occasionally indulge in seafood.

Even though I used a little more cream and less cheese in both cases, the shredded version was far superior.

Served with grilled chicken (marinated in Italian dressing) and grilled red peppers, this dish was delicious.

Thank you for sharing the recipe.

• Make sure to keep the sauce at a gentle simmer and never raise it to a rolling boil.
• The smooth and creamy texture will be maintained by simmering it slowly.
• You may experiment with different cheeses.
• Oh, and I’d like a little extra garlic, please.

Homemade Alfredo Sauce Recipe {fantastic and easy!}

Best homemade Alfredo sauce recipe created from scratch with only a handful of natural ingredients, including fresh mushrooms. It’s really simple, takes only minutes to put together, and will blow your pasta socks apart! Alfredo sauce from a jar is much inferior. For those of you who enjoy Alfredo, you will not want to miss ourChicken Alfredo or Shrimp Alfredorecipes! Nothing beats the mix of butter, cream, and cheese when it comes to comfort food. Perhaps a warm chocolate chip cookie would be appropriate.

This recipe for homemade Alfredo sauce is thick, creamy, and totally delectable in every way.

What is Alfredo Sauce?

Served with cooked pasta, Alfredo Sauce is a rich, smooth, and creamy white sauce that is rich, smooth, and creamy. In order to create an authentic Italian Alfredo sauce, parmesan cheese, butter, a small amount of warm pasta boiling water, and salt are combined. Throughout the years, it has been changed to contain heavy cream – I believe this is something we can thank the Americans for. Lol.

Alfredo Sauce Recipe Ingredients

The majority of Alfredo sauces are composed with only four ingredients: Parmesan cheese, butter, heavy cream, and salt. However, we took the liberty of adding some garlic and additional ingredients to make it even more delectable for our guests. This is the last recipe you’ll ever need to make again! Here’s how it’s broken down:

• Parmesan cheese: For the best results, use freshly grated Parmigiano-Reggiano straight off the cheese block. Avoid pre-shredded cheese in shaker-style containers or tubs that have been pre-shredded. They don’t melt properly, resulting in a gritty texture in your sauce. Furthermore, they just do not taste nearly as nice as fresh produce. Butter: You may use either unsalted or salted butter. To avoid oversalting the sauce when using salted butter, I recommend tasting it beforehand and adding additional salt if required. Heavy Whipping Cream: For the utmost enjoyment, we use heavy whipping cream. If you do this, you will get the creamiest, richest results. Is it better to go big or go home? You may, of course, substitute conventional heavy cream, and the result will be just as delicious as before! (See the following section for low-calorie alternatives.)
• Garlic: We use a combination of garlic powder and fresh garlic, which we believe is the best combination. If you want a more faint garlic flavor, you might reduce the amount of one or both of the ingredients. Italian seasoning (dry) and salt & pepper are the seasonings for this dish. The addition of this trio of spices elevates the sauce to an entirely new level. Because parmesan cheese is already salty, we’re merely adding a pinch additional salt to the dish.

Frequently Asked Questions

• Is it possible to prepare Alfredo Sauce without using cream? Yep! We believe that this sauce is designed to be luxurious, so we go all out and use heavy whipping cream, but if you like to lighten it up and reduce the calories a little, we understand! Heavy cream, half-and-half, or whole milk can all be substituted without hesitation. Keep in mind that the lower the fat level of the sauce, the thinner the sauce will become. What is the best way to thicken Alfredo sauce? We believe our recipe is thick enough, but if you like it even thicker, you have a lot more variations to choose from. (1) Prepare a roux by whisking together the following ingredients: To make the sauce, melt some butter in a saucepan over medium heat and whisk in an equal quantity of flour, whisking frequently, until the mixture is smooth and mixed. Pour a little amount of this into the boiling sauce and stir well. (2) You may alternatively prepare a slurry by whisking together a tiny amount of cornstarch and a small amount of cold water in a small bowl until the mixture is smooth. Continue to gradually whisk in the slurry into the boiling sauce until the desired consistency is obtained
• Is it free of gluten? Yep! Because this recipe does not call for the use of flour to make a roux, it is deemed gluten-free. Is Alfredo sauce a ketogenic dish? Yep! This sauce is minimal in carbohydrates. You should not, however, delude yourself into believing it is healthy. How many cups does this recipe make? This specific recipe yields approximately 2 1/2 cups of sauce, which is sufficient to completely cover 1 pound of cooked spaghetti. In the event that it is not used immediately, it will fit in a big mason jar.

How to Make Alfredo Sauce

This sauce is really simple to prepare and only requires a few basic steps. Don’t forget to check out the video lesson and the whole printable recipe card below.

1. In a large nonstick sauté pan, melt the butter and cream over medium heat, whisking constantly, until the butter is completely melted. In a medium-sized bowl, mix together the minced garlic and garlic powder, Italian seasoning, salt, and pepper until well incorporated and smooth
2. Stir continually for 3 to 4 minutes, until the sauce begins to thicken. Bring to a medium simmer (but not bring to a boil)
3. Remove from heat. In a small bowl, whisk in the parmesan cheese until it has completely melted and the sauce is smooth
4. Remove the pan from the heat and use it immediately now or save it for later
5. The sauce should be thick enough to coat the pasta (if it isn’t, let it sit for another 2-3 minutes before tossing with pasta).

Recipe Tips

• Use only fresh, high-quality Parmesan: As previously said, it’s critical to use only fresh Parmigiano-Reggiano-Reggiano-Reggiano. The pre-shredded Parmesan will not melt correctly, and the sauce will become gritty as a result. Don’t stir, instead whisk: Whisking will assist you in preventing your sauce from separating. For this sauce, you may dispense with the wooden spoon and spatula. Don’t let the heat get to you: Never allow the sauce to come to a boil. A moderate simmer on medium-low heat for a short period of time is sufficient. If the heat is turned up too high and/or the sauce begins to boil, the sauce will break/separate and become clumpy, as shown in the photo. This is not good
• Make and serve as soon as possible: The flavor of this sauce is at its finest when served immediately after preparation
• Thus, if you’re serving it with pasta, attempt to timing the cooking so that they both finish at the same time.

Proper Storage

How long does Alfredo Sauce keep in the refrigerator? – Pour the sauce into a jar and allow it to cool fully before covering with a tight-fitting lid. It will keep for up to 4 days if kept in the refrigerator. Is it possible to freeze Alfredo Sauce? So.in a technical sense, sure. However, I do not suggest it. Is it possible to freeze cream, butter, and cheese and then thaw them? It will split and become grainy as a result of this. This is not ideal. Reheating Alfredo Sauce is as follows: On the burner, cook it low and slow!

Avoid heating the sauce in the microwave since it makes the sauce greasy.

After that, you’ll have to throw it away.

Watch Alfredo Sauce Video

• The best-everSpaghetti Sauce, hands down! You can read all of the reviews here: Wonderful fresh homemadeMarinara Sauceadapted from the fantastic Mario Batali
• Classic basilPesto Sauce. We adore the flavor and the vibrant green color of this product.

I hope you enjoy this tasty and simple meal – please rate it in the comments section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

Homemade Alfredo Sauce

• The greatest homemade Alfredo sauce recipe, created from scratch with only a handful of natural ingredients, can be found right here! Store-bought doesn’t even come close to this. Preparation time: 10 minutes Preparation time: 5 minutes 15 minutes is the total time allowed. Servings: 6 (1/4 cup each serving, for a total of 2 1/2 cups)

• 2 cupsheavy whipping cream
• 1/2 cup butter, divided into big cubes or slices
• 1 clove garlic, chopped
• 3/4 teaspoon garlic powder
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon Kosher salt (not table salt)
• 1/4 teaspoon pepper
• 2 cups freshly grated Parmigiano-Reggiano cheese

• In a large nonstick saute pan, melt the butter and cream over medium heat, whisking constantly, until the butter is completely melted. In a medium-sized bowl, mix together the minced garlic and garlic powder, Italian seasoning, salt, and pepper until well incorporated and smooth
• Stir continually for 3 to 4 minutes, until the sauce begins to thicken. Bring to a medium simmer (but not bring to a boil)
• Remove from heat. In a small bowl, whisk in the parmesan cheese until it has completely melted and the sauce is smooth
• Remove the pan from the heat and throw in the cooked fettuccine noodles (or your preferred pasta). It is okay if the sauce isn’t quite thick enough
• Just let it sit for 2-3 minutes before mixing it with the pasta. NOTE: Be careful to read the whole article, which includes advice for getting the best outcomes as well as FAQs.

Nutritional Information (Calories:543kcal|Carbohydrates:4g|Protein:14g|Fat:53g|Saturated Fat:33g|Trans Fat:1g|Cholesterol:172mg|Sodium:796mg|Potassium:105mg|Fiber:1g|Sugar:1g|Vitamin A:1904IU|Vitamin C:1mg|Calcium:45 Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe.

For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

Course:Sauce Cuisine:Italian Alfredo sauce, alfredo sauce recipe, alfredo sauce recipe

Homemade Alfredo Sauce Recipe and Video

MyAlfredo saucerecipe is a rich and creamy white sauce created with garlic, butter, heavy cream, and parmesan cheese that is served over pasta or vegetables. This savory cheesy sauce is made by infusing garlic into butter and may be served with any type of pasta or even on top of steamed veggies and vegetables.

Why this recipe works:

This rich and creamy sauce may be used in a variety of supper meals to add flavor and richness, and it is also remarkably quick and simple to create at home.

• There are only four components required
• The garlic is cooked in the butter over low heat for a long period of time, allowing the exquisite taste to permeate every bite. Aside from that, the infused garlic will turn a beautiful golden brown, imparting a stunning hue to the completed alfredo sauce. Approximately one pound of dry pasta will yield enough sauce for this recipe, which may easily be doubled if you require more.

How to make Alfredo sauce:

My recipe is simple and quick to prepare, requiring only a few simple steps.

1. To begin, saute the minced garlic and butter together over a very low heat until the garlic is fragrant. It is possible to obtain all of the delicious taste from the garlic without it burning when you sauté the garlic and butter at a very low temperature for an extended period of time. This powerful taste will carry through to the completed sauce
2. After that, you’ll add heavy cream to finish it off. Not all of it, though. You will save aside part of the cream to incorporate at the end
3. You want this cream to come to a slow boil in the garlic butter. If you want to finish the sauce, you’ll remove it from the heat and stir in the parmesan and slightly extra heavy cream. Mercy

Cooking tips:

• Ingredients of superior quality. The higher the quality of the components you utilize, the better the outcome of your sauce. Check to see that the garlic is fresh and, if feasible, that it was farmed locally. Kerrygold is my preferred butter, although there are a plethora of excellent options available. Make certain you purchase real, authentic aged parmesan cheese that has been imported from Italy. Press the garlic cloves together. When garlic is minced via a garlic press rather than diced, the maximum amount of surface area is exposed to the cooking medium. That means you’ll get the maximum taste out of it if you use a microplane to grate the parmesan yourself before cooking. The use of shredded parmesan is undoubtedly permissible
• However, the huge size of the pieces and anything else added to the cheese to avoid sticking will result in the cheese failing to melt properly. In order to get the best results, I highly recommend microplane grating directly from a block of cheese. It will cause the parmesan to melt in an instant. Reheating. As the alfredo sauce cools, it will thicken even more. It will get excessively thick if it cools down too much. Eventually it will split if it gets too heated. The goal is to maintain it just warm enough to be comfortable. To reheat this sauce gently, either on the stovetop over low heat, in the microwave on 50% or lower power, or by adding extremely hot, newly drained pasta to your sauce, follow the directions on the package. Substitutions. Many readers have inquired as to whether whole milk (3-4 percent fat) or half and half (10-12 percent fat) may be substituted for heavy cream (38-40 percent fat). It is possible, however I do not encourage it because the sauce will be thinner as a result of this. To thicken the sauce after making a substitute and finding that the final result is too thin, you may always add a little amount of mascarpone or cream cheese towards the end

In addition to being delicious, this rich, creamy alfredo sauce is also quite adaptable and can be used in a variety of dishes.

• Make handmade spaghetti and drown it with this sauce. Add some cajun chicken to the mix, and you’ve got yourself a fantastic supper. Alternatively, you might make everyone’s favorite Cajun Shrimp Pasta. Perhaps some of this warm cheese sauce might be smothered over some of your favorite vegetables, such as wilted garlic spinach or sautéed asparagus? In addition, you can use it to prepare dishes such as Chicken Stuffed Shells in Alfredo Sauce, Florentine Chicken Lasagna Rolls, and low carbketo chicken crust pizza with creamy alfredo sauce, spinach, onions, and mozzarella.

• 4 tablespoons butter
• 4 cloves garlic (finely chopped or squeezed)
• 1 12 cups heavy cream (divided)
• 1 12 cups parmesan cheese (finely grated)

• Heat the butter and garlic in a saute pan over low heat until the butter has melted. Allow to heat for around 5 minutes, or until the butter has infused with the garlic. Stir in 1 cup of heavy cream until it comes to a simmer, then remove from heat. If necessary, turn the heat up to medium. Cook for 5 minutes, stirring regularly, until the sauce is thick. Remove from heat and quickly stir in the parmesan cheese and the remaining heavy cream until well incorporated. (Please keep in mind that if the parmesan was finely shredded from a block, it will readily melt. In the case of thicker pre-grated cheese, it may be necessary to continue cooking over low heat until the cheese melts completely.) Using a whisk, mix all of the ingredients. Depending on how much cheese you use, it may take several minutes for it to melt completely. At first, the sauce will appear goopy, but as time passes, it will become creamy and smooth. Extra heavy cream can be used to thin the sauce if it becomes too thick. To serve, combine with tossed pasta or use to top veggies in a shallow dish.

This recipe yields around 3 cups. Cooking suggestions:

• Ingredients of superior quality. The higher the quality of the components you utilize, the better the outcome of your sauce. Check to see that the garlic is fresh and, if feasible, that it was farmed locally. Kerrygold is my preferred butter, although there are a plethora of excellent options available. Make certain you purchase real, authentic parmesan cheese that has been imported from Italy. Press the garlic cloves together. When garlic is minced via a garlic press rather than diced, the maximum amount of surface area is exposed to the cooking medium. Essentially, this means you’ll get the maximum taste out of it. Using a microplane, finely grate the parmesan cheese on your own. The use of shredded parmesan is undoubtedly permissible
• However, the huge size of the pieces and anything else added to the cheese to avoid sticking will result in the cheese failing to melt properly. In order to get the best results, I highly recommend microplane grating directly from a block of cheese. It will cause the parmesan to melt in an instant. Reheating. As the alfredo sauce cools, it will thicken even more. It will get excessively thick if it cools down too much. Eventually it will split if it gets too heated. The goal is to maintain it just warm enough to be comfortable. To reheat this sauce gently, either on the stovetop over low heat, in the microwave on 50% or lower power, or by adding extremely hot, newly drained pasta to your sauce, follow the directions on the package. Substitutions. Many readers have inquired as to whether whole milk (3-4 percent fat) or half and half (10-12 percent fat) may be substituted for heavy cream (38-40 percent fat). It is possible, however I do not encourage it because the sauce will be thinner as a result of this. To thicken the sauce after making a substitute and finding that the final result is too thin, you may always add a little amount of mascarpone or cream cheese towards the end

The following are the nutritional values: 186 calories, 1 gram of carbohydrates, 5 grams of protein, 18 grams of fat, 11 grams of saturated fat, 59 milligrams of cholesterol, 245 milligrams of sodium, 37 milligrams of potassium, 650 international units of vitamin A, 0.5 milligrams of vitamin C, 170 milligrams of calcium, and 0.1 milligrams of iron. This recipe was first published in April 2019 and has been updated to include helpful information, ingredient and preparation images, as well as recipe suggestions and modifications.

Reader Interactions

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Make the most creamy and delicious homemade Alfredo sauce you’ve ever tasted with this recipe for Alfredo Sauce. A tried and tested recipe, and you will undoubtedly agree that it is the greatest recipe available anywhere. This is my most popular dish for a reason: it is delicious! This Creamy Garlic Shrimp Alfredo Pasta, this Instant Pot Chicken Alfredo Pasta, and this Asiago Garlic Alfredo Pasta are all excellent options if you enjoy alfredo as much as I do.

Best Ever Alfredo Sauce

I couldn’t help but share my favorite dish that I’ve developed for this site with you all. There are a few secret elements that distinguish it from the rest of the competition. If there is one meal that I can always depend on my family to eat, it is my homemade alfredo sauce over pasta with fresh vegetables. We recently had some visitors around for supper, and I served these Chicken Bacon Garlic Alfredo Roll Ups, which were a tremendous hit as always! Despite the fact that it is thick and creamy, the flavor of this sauce is out of this world.

What is Alfredo Sauce?

Classic Alfredo Sauce is a simple yet exquisite creamy, white sauce that is widely used to coat pasta noodles and is commonly served over them. It’s produced using butter, a sort of cream, and parmesan cheese, among other ingredients.

With spices and cream cheese for thickening, I like to create a rich, creamy sauce that is both easy and appealing by blending them together. To say that the ultimate effect of this combo is pleasing would be an understatement!

What you Need to Make Sauce:

Simple ingredients combine to create an exquisite sauce that is a traditional meal that everyone enjoys. A smooth, creamy texture is all that this sauce has, and it simply melts in your mouth. The greatest outcomes are obtained through the use of high-quality components. It is essential to use the freshest ingredients possible! One of the most important elements is freshly grated parmesan cheese straight from the block. This will result in a sauce with a smooth texture rather than a gritty one.

• This recipe for alfredo sauce may be made with either unsalted or salted butter. The use of heavy whipping cream is recommended over the use of whipping cream because it produces a richer and more creamy flavor. To make your alfredo sauce a lovely thick consistency, add cream cheese to the pan. Garlic, minced: for the finest flavor, use fresh garlic and mince it as finely as possible. Garlic powder: enhances the flavor of the thick and garlicky sauce. Italian seasoning: imparts a distinct Italian flavor to the dish while blending all of the flavors together. Season with salt and pepper to taste
• Grated parmesan cheese: the best parmesan cheese to use is fresh grated parmesan. When cooked, powdered cheese will have a gritty feel and will not melt completely through the cheesecloth.

How to Make Fettuccini Sauce:

There is a significant amount of time involved in creating this masterpiece. We are all aware that it is worthwhile! We enjoy creating this sauce since it is quick and simple to prepare. It takes only a few minutes to put together using these basic materials. Take use of alfredo sauce whenever you want!

• Combine the following dairy ingredients in a separate bowl: In a medium saucepan, combine the butter, heavy whipping cream, and cream cheese until well combined. Cook over medium heat, whisking constantly, until the chocolate is melted
• Seasonings should be added and whisked in: Combine the minced garlic, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl. Continue to whisk until the mixture is smooth. Add the cheese and mix well: Add the grated parmesan cheese and mix well. Make your sauce thicker by adding the following ingredients: Bring the mixture to a simmer and continue to boil for around 3-5 minutes, or until it begins to thicken. Toss with cooked pasta: Toss it with your favorite pasta of choice.

Frequently Asked Questions:

This alfredo sauce has a great garlic taste that is enhanced by the addition of Italian ingredients. I like to add cream cheese to my alfredo sauce to give it a richer, creamier taste and texture. When I prepare this alfredo sauce, it is usually a hit with my family and friends!

• What is the best way to prepare Alfredo Sauce without using cream? There is always the option of adding milk. This will result in a lighter and less thick consistency, but it is still usable. Half-and-half can also be used in place of heavy whipping cream if that is not available. Adding 1 to 2 teaspoons of flour to thicken it up a bit further will do the trick. Alfredo Sauce with a thicker consistency: When adding the cream cheese, softly chop pieces of cream cheese into the mixture as you are swirling it in the mixer. This aids in the production of a thicker and creamier sauce. If you want, you may make a roux by combining equal parts butter and flour, about 1 teaspoon at a time. Gluten-free products: This dish is gluten-free, according to the experts! It retains its excellent flavor and has all of the fresh ingredients necessary to prepare it exactly the way you want it without any substitutes
• Exactly what kind of cheese is in Alfredo Sauce? This is a flavorful cheese sauce with a strong cheese taste. However, it does not firm like cheese
• Does it include dairy products? There are dairy-free replacements available, but I do not recommend them if you are searching for the real taste of Alfredo Sauce in your dish. The use of dairy in this Alfredo Sauce recipe results in a sauce that is rich, creamy, and smooth when simmered. Is it a nice combination with ground beef? It is possible, but it is not encouraged. Alfredo sauce is most often served with chicken, fish, or pasta. Can you tell me how many cups this recipe makes? When you’re through creating your Alfredo Sauce, you’ll have enough to fill a large canning jar with it. This is approximately 14 to 16 ounces (1 pound) of pasta or 2 cups of sauce (whichever is greater). For dipping purposes, we like to have a small amount of sauce on the side.

Is Alfredo Sauce Keto?

Yes! This is completely keto-friendly! I know, it’s crazy! However, the good news is that if you are following a low carb diet, this recipe may be a delicious way to indulge yourself while cutting back on your other favorite meals. Despite the fact that it is a ketogenic and low-carb meal, it is nonetheless laden with creamy, thick, and delicious white sauce on the side. The taste will be similar to dessert in your tongue! With each taste of this easy-to-make Alfredo Sauce recipe, you’ll be shouting MMMMM and AWW in appreciation.

Even Better with These Tips:

I believe that this sauce is superior than any restaurant that I have ever visited, and the greatest thing is that you can create it at home for less money! Its richness and thickness make it the ideal sauce to serve on top of your favorite pasta dish. I’m confident that you’ll immediately agree that this is the best option. The recipe will become a staple in your kitchen, just as it has become for me.

• Slowly incorporate the heavy whipping cream and cream cheese into the mixture. This will enhance the taste of your dish while also thickening it uniformly throughout. When making your Alfredo Sauce, whisk it together rather than stirring it with a spatula to prevent it from separating. Because to the presence of Parmesan cheese, this sauce is rich and creamy in consistency. I recommend using a fresh parmesan cheese that you grate yourself, or something comparable, for this recipe. Avoid putting powdered or grated parmesan cheese in a tall container unless absolutely necessary. The most crucial tip to follow while making Alfredo Sauce is to avoid overheating it. Slowly pour in the ingredients while keeping the heat low and for a short length of time. In the event that the cheese becomes too heated, it will crack and separate, leaving your cheese clumpy. When simmering, it is essential to keep the cooking time to a minimum. stirring it vigorously for approximately 1 minute Do not bring to a boil or overheat. Boiling will cause the alfredo sauce to separate and become ruined. If you are concerned about overheating, you may add your parmesan while the heat is turned down. This will also help to prevent the alfredo sauce from clumping and separating.

Variations of Alfredo:

There are several variants that may be created using the Alfredo Sauce recipe. Adding thickeners or increasing the amount of cream and water in this Alfredo Sauce are excellent ways to customize it. However, substituting any dairy or cheese for this supper might result in significant alterations. Take advantage of my delectable Alfredo Sauce recipe, which is a tried and proven recipe that is complete perfection for the greatest outcomes!

• The use of half-and-half or milk as a replacement for heavy whipping cream works well. Chicken breasts, shredded rotisserie chicken breasts, or shrimp work great with pasta dishes. Increase the amount of spices and ingredients you use, such as red pepper flakes or paprika, to make a sweeter and hotter Alfredo sauce, such as this One Pot Cajun Chicken Alfredo Pasta. Instead of parmesan cheese, half-and-half Romano cheese or Asiago cheese can be substituted. Making fresh pasta from scratch instead of dried spaghetti is much more delicious.

Make a Complete Meal!

This alfredo sauce recipe comes together quickly and effortlessly, and you will never go back to canned alfredo sauce again after trying it! It’s fantastic on top of just about any pasta, but it’s also excellent as an adip or spread over pizza, among other things. You just can’t go wrong when you use Alfredo Sauce over anything!

• Pasta: Any type of pasta is delicious when served with Alfredo Sauce. The thicker and bigger the bread, the more it will absorb the rich, thick, and creamy sauce
• Pizza: One of our favorite types of pizza is Alfredo pizza. Our favorite thing about this sauce is how fresh and light it feels to eat. This Chicken Alfredo Pizzais a fantastic way to make use of the Sauce recipe. The use of my Quick and Easy Dough for the crust is also a fantastic match
• Breadsticks or Miracle No Knead Bread are our favorite things to dip in sauce. It is always so delectable and somewhat addictive since it is so tasty
• Casserole: I have a number of casserole plates that are perfect for serving this alfredo sauce in. It is simple to prepare and may be added to a basic dish. Make this Pesto Alfredo Chicken Casserole for your next big dinner
• It’s delicious!

What To Make With The Best White Sauce:

Alfredo sauce is a household favorite in this household.

I’m confident that I’ll be able to create a variety of delectable dishes with this sauce. From simple and basic dishes to those that are a bit more advanced, this Alfredo Sauce recipe is sure to please! With a few veggies, garlic bread, and a side salad, you can turn this into a whole dinner.

• Grilled Asparagus
• Parmesan Roasted Vegetables
• Three Cheese Garlic Pull Apart Bread
• Chilled Cucumber Tomato Salad
• Skillet Potatoes with Peppers
• Grilled Asparagus
• Grille

How To Store Alfredo Sauce:

It is important to keep an eye on the cooking temperature and stir often when making Alfredo Sauce to achieve the proper mix. Using this recipe will result in the ideal alfredo sauce, and reheating will be a snap. Alfredo Sauce is a family favorite in our house, and I know that even if I double the recipe, it will not last long. When you store your sauce properly, you can use it over and over again.

• In the refrigerator, I prefer to pour my Alfredo Sauce into a jar and close it well before placing it in the refrigerator. It will keep in the fridge for approximately 5 days for the optimum benefits and to maintain its flavor. This Alfredo Sauce does not freeze well, which is a shame because it is so delicious. Because of its freshness, it will separate when frozen
• Nonetheless, this is normal. Reheating: The trick is to do it slowly! Slow cooking at low heat with frequent stirring is recommended. If the mixture begins to separate, carefully whisk it back together over a moderate heat on the stove top until it is smooth. It is recommended that you do not microwave this sauce. It becomes more greasy and separates just as quickly, if not more easily, as it did previously. Once a dish has been warmed, it should not be repeated.

More Delicious Recipes Using Alfredo Sauce:

• A few of my favorite dishes are Alfredo Pesto Tortellini with Sausage, Chicken Broccoli Garlic Alfredo Shells, Bacon Chicken Alfredo Pizza, Skinny Fettuccini Garlic Alfredo, and Three Cheese Chicken Broccoli Alfredo.

• 2 cups heavy whipping cream (or 2 cups heavy cream)
• 4 ounces cream cheese
• 12 teaspoon minced garlic
• 1 tablespoon garlic powder
• 1 teaspoon Italian spice
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 cup shredded parmesan cheese

• In a medium saucepan, combine the butter, heavy whipping cream, and cream cheese until well combined. Cook over medium heat, whisking constantly, until the butter is melted. Stir in the minced garlic, garlic powder, italian seasoning, salt, and pepper until well combined. Continue to whisk until the mixture is smooth. Add the grated parmesan cheese and mix well. Bring the mixture to a simmer and continue to boil for around 3-5 minutes, or until it begins to thicken. Toss it with your favorite pasta of choice.

On the 24th of October, 2019, we made a change. The original post was published on February 18, 2016. 10 Calories per serving 329 kilocalories (16 percent ) Carbohydrates (three grams) (1 percent ) 6 g of protein (12 percent ) Fat33g is a gram of fat (51 percent ) Saturated Fat21g is a dietary fat that is 21 grams in weight (105 percent ) 111 milligrams of cholesterol (37 percent ) 347 milligrams of sodium (14 percent ) Potassium (67 milligrams) (2 percent ) 1 gram of fiber (4 percent ) 1 gram of sugar (1 percent ) Vitamin A (1218 IU) is a fat-soluble vitamin (24 percent ) 1 milligram of vitamin C (1 percent ) Calcium is 159 milligrams (mg) (16 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Alfredo Sauce

• Serves 6 people
• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Calories: 545.

Featuring a creamy, rich sauce made with plenty of Parmesan cheese and garlic, this homemade alfredo sauce recipe is simple and traditional comfort food at its best.

You Did It! You Found the Best Alfredo Sauce Recipe Ever.

It’s guaranteed that even complete kitchen novices will feel like domestic queens (or kings) after making their own alfredo sauce from scratch—especially if it’s the finest alfredo sauce ever, as this one is unquestionably is. The act of serving a large bowl of creamy, cheesy, garlicky fettuccine to those you care about is a true act of devotion. Each and every twirly noodle is lavishly covered in a rich, silky alfredo sauce before being served to your loved ones. . silently tucking into those full, steaming, parsley-dusted bowls of handmade fettuccine alfredo, side-by-side, ravenous and ready to delve in?

There isn’t a f*cking thing.

Everything You’ve Always Wanted To Know About Alfredo Sauce (but Were Too Busy Eating To Ask)

Friends, you have a slew of queries concerning alfredo sauce on your minds right now. And that’s perfectly OK! The majority of us have consumed alfredo sauce at some point in our lives, mainly at restaurants, or perhaps (if you’re lucky) as a child at home with alfredo sauce. However, you may not be familiar with the dish’s beginnings, which are fettuccine alfredo. You might be wondering what alfredo is known as in Italian. In a similar vein, what exactly is in an actual alfredo sauce recipe?

• What exactly is the distinction between them?
• To sum it all up, the actual ‘original’ Italian alfredo sauce—yes, it is said to have originated in Italy—is composed solely of Parmesan cheese and butter, with the addition of starchy pasta boiling water to make it creamy.
• It’s delicious.
• And what about the debate between alfredo and carbonara?

Carbonara sauce is made with guanciale (or pancetta or bacon), eggs, and loads of Parmesan cheese, but alfredo sauce is more straightforward—just it’s a creamy, occasionally garlicky, Parmesan-y sauce with gobs of Parmesan cheese.

Cream, Cream and More Cream (Plus Cheese): Homemade Alfredo Sauce Ingredients 101

As a result of your extensive knowledge of alfredo, you’ll be able to tell from a quick glance at our alfredo sauce ingredients list that our alfredo recipe is more American-style than really Italian. Despite this, it produces the hands-down greatest dish of fettuccine alfredo you can find anywhere, even on either side of the Atlantic. What matters is that this is exactly what we desire when we have a need for alfredo, and we are confident that you will enjoy it as well. Choose your favorite pasta—fettuccine noodles are a traditional choice—and go to work in the kitchen!

• Butter, heavy cream, fresh garlic, garlic powder, nutmeg, parmesan cheese (use the genuine stuff—Parmigiano-Reggiano), and a pinch of salt and pepper are all required. It will melt into the alfredo sauce in the perfect amount of time. (The contents of the green can will result in a gritty sauce.)

How to Make Alfredo Sauce

While you might think of alfredo sauce as something you’d get at a restaurant, it’s actually quite simple to prepare at home! There’s nothing nutritious or light about alfredo, but it’s quick and easy to make, and it’s always a delicious treat when you make it. Use any long pasta that you enjoy (or that you happen to have on hand), but fettuccine is the classic choice and our personal preference. If possible, use fresh fettuccine to truly bring out the flavor of the alfredo sauce. The following is a recipe for homemade Alfredo sauce:

1. Melt the butter in a large saucepan over medium heat
2. When the butter begins to boil, add the garlic, garlic powder, nutmeg, salt, and pepper
3. Cook until the garlic is fragrant. Pour in the cream after a minute or two. It should be brought up to a medium simmer (not a boil! )
4. Add in the Parmesan and mix well. Slowly simmer the alfredo sauce for approximately five minutes, or until it becomes thick and creamy. You’ve done it! That alfredo sauce was created from scratch by you! Pour the sauce over a serving of your favorite (cooked) pasta (you may cook the pasta while you’re cooking the sauce) and serve.

Can I Freeze It? How Long Do Leftovers Last?

We’ve never heard of leftover fettuccine alfredo, but if that’s a possibility in your household, you may absolutely keep any leftover spaghetti in the fridge in an airtight container for up to five days if it’s not consumed immediately. For the best results, reheat it slowly over low heat until it is warm. To be honest, homemade alfredo sauce is best served right away, and (unfortunately) it does not freeze particularly well.

The Best Alfredo Sauce Your Family Has Ever Tasted.

Make this creamy, luscious alfredo sauce recipe and report back on how much your family enjoyed it! Post a photo and tag us on Instagram with the hashtags @themodernproper and themodernpropers so that we can see what you’ve been up to! Enjoy your meal!

Alfredo Sauce

• Serves 6 people
• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Calories: 545.

Ingredients

• 12 cup unsalted butter, sliced into 8 pieces
• 2 garlic cloves, chopped
• 3/4 pound Fettuccine noodles (12 oz)* 3/4 teaspoon garlic powder
• 1/4 teaspoon grated nutmeg
• 3 12 teaspoons Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups steamed broccoli 2 cups heavy whipping cream (at room temperature)
• 2 tablespoons sugar a cup of freshly grated parmesan cheese (6 ounces)
• Flat leaf parsley for garnishing

Method

1. Bring a large saucepan of water (4 quarts) and 3 teaspoons of kosher salt to a boil over high heat, then remove from heat and set aside. Cook the fettuccine noodles according to the package guidelines after adding the sauce. Meanwhile, melt the butter in a large saucepan over medium-high heat, stirring constantly. Immediately after the butter has begun to boil, stir in the garlic and garlic powder, nutmeg, the remaining 12 teaspoon salt, and the pepper. Stir for 1 minute, or until the garlic is aromatic
2. Slowly pour in the heavy cream, stirring constantly, and bring to a boil. Using a wooden spoon, mix in the parmesan until it is well absorbed, about 2 minutes. Reduce the heat to low and cook until the sauce has thickened, about 5 minutes. Drain the noodles and add them to the sauce in a separate bowl. Garnish with fresh parsley if desired. If necessary, gluten-free spaghetti noodles can be purchased. There is no gluten in the sauce
3. It is gluten-free.

• It has 545 calories, 17 grams of protein, 44 grams of carbohydrate, 33 grams of total fat, 2 grams of dietary fiber, and 102 milligrams of cholesterol and 1737 milligrams of sodium.

Carol

• About 6 ounces of freshly grated parmesan cheese is equal to 2 cups of freshly grated parmesan cheese.

Brent

• 6 ounces is approximately the weight of 2 cups freshly grated parmesan cheese.

Easy Pasta Alfredo

Pasta Alfredo — Creamy, soothing, totally delicious, and quite simple to prepare. This is the greatest and most straightforward Alfredo sauce recipe you will ever come across! Make no mistake, this is one of my absolute favorite sauces to prepare. Why? Simply said, it’s quite simple to make, it’s extremely adaptable, and the three key components are butter, cream, and cheese. What could possibly go wrong with that?! While I served this sauce over pasta, it may also be used to top pizzas and flatbreads, or even served as a dip for vegetables.

What Is Alfredo Sauce

Some may argue that Alfredo sauce isn’t actually Italian in the traditional sense; rather, it’s American. Aquickhistory is what I’m going to give you. Alfredo, a guy from Rome, is credited with creating this sauce. His sauce was a simple emulsion of butter, Parmesan cheese, and pasta that tasted delicious.

Garlic and cream are used in the kind we are familiar with and adore today to get a more aucier consistency. So I believe we can refer to this contemporary sauce as the offspring of an Italian and an American couple.

Tips for Making the Perfect Alfredo Sauce

• When you begin to incorporate the pasta into the sauce, it will appear thin. Don’t be concerned
• Simply continue tossing. The starches from the pasta will combine with the sauce to give it the proper consistency to serve with the spaghetti. Use flour or cornstarch to thicken the sauce if you don’t want it to have a gluey consistency once it’s cooled down a bit. You may also season the sauce with a few teaspoons of Italian spice, a touch of nutmeg, or red pepper flakes to make it more interesting. Make use of your imagination when it comes to seasoning
• You may change the amount of cream to milk in this recipe to fit your preference for how rich you want it

Please let us know if you attempt this recipe and how it turned out! Comment, rate, and tag a photo of cravinghomecooked on Instagram so that we can see it. I’m always interested in seeing what you guys come up with next!

Craving More? Follow Along:

Prep:5mins Cook:10mins Total:15min sserves:4

• 8ouncepasta The following ingredients were used: linguini, 4 tablespoons unsalted butter, 2 cloves minced garlic
• 1.5 cups milk
• 1 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh parsley chopped

• Preparing the pasta according to the package directions is essential. Melt the butter in a large pan over medium-high heat until it begins to foam. Cook for 30 seconds, or until the garlic is aromatic, before adding the remaining ingredients. Pour in the milk and cream and stir well. Continue to stir constantly to prevent the mixture from burning on the bottom of the pan until it comes to a boil. Reduce the heat to medium and stir in the parmesan cheese, salt, and pepper until well combined. Season with salt and pepper to your personal preference. Using tongs, remove the pan from heat and stir in half of the cooked spaghetti until the sauce begins to thicken. Garnish with parsley and serve immediately

If you want to reduce the number of calories you consume, increase the proportion of milk to cream. Basically, you can use whichever sort of pasta you like. The addition of chicken or mushrooms will give the dish more protein. Note that nutritional information is an approximate approximation and that it might vary substantially depending on the items utilized. Calories: 625 kilocalories (31 percent ) 49 g of carbohydrates (16 percent ) 16 g of protein (32 percent ) 40 g of fat (62 percent ) 24 g of saturated fat (150 percent ) Cholesterol: 129 milligrams (43 percent ) Sodium: 513 milligrams (22 percent ) Potassium: 313 milligrams (9 percent ) 1 gram of dietary fiber (4 percent ) 6 g of sugar (7 percent ) 1635 International Units (IU) of vitamin A (33 percent ) Vitamin C (3.4 milligrams) (4 percent ) Calcium: 311 milligrams (31 percent ) 1 milligram of iron (6 percent ) The Main Course is the first course in the sequence.

Cuisine:Italian

AboutJoanna Cismaru

My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page. You may find me on social media platforms such as Facebook, Instagram, and Pinterest.

COMFORT FOOD RECIPES

Preparation time: 2 minutes Preparation time: 8 minutes Time allotted: 10 minutes

Ingredients

• 2 sticks butter
• 1 cup heavy cream
• 4 cloves chopped garlic
• 12 cups freshly grated Parmesan cheese
• Salt and freshly cracked pepper to taste

Instructions

1. Melt the butter in a medium saucepan over medium heat until it is smooth. Bring the cream to a boil while stirring constantly. Cook for 5 minutes, whisking often, until the sauce has thickened. 2. After that, add the garlic and simmer for 60 seconds. Whisk in the cheese until it is completely melted. Taste and season with salt and pepper to your liking. Then add in your favorite spaghetti and you’ve got yourself a supper!

Notes

In this recipe, you will have enough sauce to cover 8 oz of fettuccine well. If you are preparing 16 oz (1 pound) of pasta, you should double the recipe.

Nutrition Information:

1Serving Size (in grams): Calories:442 Fat in total: 41 g 25 g of saturated fat 1 gram of trans fat 12 g of unsaturated fat Cholesterol:122mg Sodium:907mg Carbohydrates:8g Fiber:0g Sugar:2g Protein:13g

Want to Save This Recipe?

Are you looking for more quick and easy pasta dinners? Take a look at these examples:

• Vegetable Ravioli Lasagna
• Creamy Pasta with Roasted Cherry Tomatoes
• Homemade Hamburger Helper
• Chicken, Artichoke, and Sun-Dried Tomato Pasta
• Greek Pasta Salad
• Vegetable Ravioli Lasagna

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Homemade Alfredo Sauce

Preparation time: 20 minutes Cooking time: 20 minutes

Makes

This recipe makes 6 servings. My determination to recreate fettuccine Alfredo was fueled by the discovery that I had celiac disease and couldn’t eat the traditional dish.

I served this gluten-free alfredo sauce over gluten-free multigrain pasta, but you may use whatever type of pasta you choose. —Jackie Charlesworth & Associates Stiff, Frederick, Colorado is a town in the U.S. state of Colorado. Photo courtesy of Taste of Home of Homemade Alfredo Sauce Recipe.

Ingredients

• There are 6 portions My determination to recreate fettuccine Alfredo was fueled by the discovery that I had celiac disease and couldn’t eat the dish I loved. I served this gluten-free alfredo sauce over gluten-free multigrain pasta, but you may use whatever type of pasta you choose. The following is an excerpt from Jackie Charlesworth’s book Colorado’s Stiff, Frederick, and Stiff, Frederick, and Stiff, Frederick Photo courtesy of Taste of Home of Homemade Alfredo Sauce Recipe.

Directions

1. In a large saucepan, melt the butter over medium heat until it is melted. Cook, stirring constantly, until the shallots are soft, about 2-3 minutes. Cook for another minute after adding the garlic. Cook, stirring constantly, until the cream is completely absorbed. Bring to a boil, continually stirring, while adding Asiago, 1/2 cup Parmesan, Romano cheese, salt, and pepper. Remove from heat and set aside. Reducing the heat to low and simmering, uncovered, for about 10 minutes (whisking regularly), while cooking the pasta according to package instructions Drain the pasta, reserving 1 cup of the pasta water, and set it in a large mixing dish. Toss in the sauce until everything is well coated. Thin with the pasta water that has been set aside. Add the remaining 1/2 cup Parmesan cheese and toss to combine.

Alfredo Sauce Tips

Yes, you may use milk for the cream in this recipe. After the garlic has been added to the pot, whisk in 1 1/4 cup of the flour until well combined. Continually stir for 1-2 minutes, or until the flour is completely integrated. Slowly whisk in 2 cups milk, whisking frequently, until the mixture is smooth and completely cooked through, about 5 minutes.

Is heavy whipping cream the same as heavy cream?

Whipping cream and heavy cream, despite the fact that they are quite similar, have a tiny difference. Heavy cream has a minimum milk fat percentage of 36 percent, whereas heavy whipping cream has a milk fat content ranging from 30 to 35 percent.

How do you thicken Alfredo sauce?

When creating this homemade pasta sauce, the heavy cream and cheese are often added at the end of the cooking process to thicken the sauce. The process of bringing the cream to a boil enables for the water content to be evaporated, resulting in a thicker mixture. If you have a thinner Alfredo that needs to be thickened further, you can try adding a roux. Traditionally, roux is produced by melting butter in a skillet, whisking in equal quantities of flour, and simmering over low heat while continually swirling for 2-3 minutes.

These additional thickening agents are also effective.

What else can you add to Alfredo sauce?

If you want to add some more greens and nutrients to your dish towards the end of the cooking process, try mixing in a handful of fresh chopped basil for some extra taste. Alternatively, drained and chopped tomatoes or sautéed mushrooms can be used.

Nutrition Facts

1 cup has 740 calories, 51 grams of fat (31 grams of saturated fat), 141 milligrams of cholesterol, 692 milligrams of sodium, 52 grams of carbohydrates (4 grams of sugars, 3 grams of fiber), and 23 grams of protein.