Alfredo Sauce Recipe – Creamy, rich, and bhogi, alpocado sauce is a classic Italian-inspired favorite that takes pasta to a completely new level. Traditionally made with butter, heavy cream, and Parmesan cheese, this silky sauce coats the fettuccine beautifully, forming a luxurious dish that is difficult to oppose.
You can keep it simple with only three materials or adapt it with white wine splashes for garlic, herbs, or even to mask excess taste. Homemade Alfredo Sauce quickly comes together and crosses anything from a jar, offering a new, more authentic taste.
This is not only correct on pasta, but also in the form of cheesy dip for vegetables, or also for breadsticks. Whether you are cooking a romantic dinner or serving a week’s family food, this Alfredo Sauce Recipe will become a nutritional staple in your kitchen repertoire. Into the art of creating this unpalatable sauce, and find out how easy it is to master.
Alfredo Sauce Recipe
Alfredo Sauce Recipe
Equipment
- Medium saucepan
- Whisk
- Measuring cups & spoons
Ingredients
- ½ cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- ¼ tsp black pepper
- Pinch of salt (adjust to taste)
- Pinch of nutmeg (optional)
Instructions
- In a medium saucepan on medium heat, melt the butter. If used, add minced garlic and step for 30 seconds until aromatic.
- Pour into heavy creams, whisper to combine. Just bring for a gentle boil - don't boil.
- Reduce the heat until completely melts and smooth, and slowly stir in the permene cheese.
- Using a season, a pinch of salt, and nutmeg with black pepper. Stir to mix the flavor.
- Boil gently for 2-3 minutes until a little thick.
- Remove from heat and serve immediately on your favorite pasta, chicken or vegetables.
Flavour Profile of Alfredo Sauce Recipe
- Rich and creamy: The base of heavy cream and butter creates a magnificent, velvety taste.
- Butter smoothness: molten butter combines a mild, comfortable prosperity that is originally mixed with cream.
- Walnuts and Namkeen: A freshly tightened permanent cheese provides a salty, old nutrition that balances the cream.
- Mildly Tangi: Parmeson also lends a minor tang, which prevents the sauce from a flat or extremely heavy tasting.
- Subtle Garlic (if added): Many dishes contain a hint of garlic, adding a soft aromatic kick.
- Umami depth: Older cheese contributes an infallible umami taste that keeps the sauce satisfactory.
- Drutable paper: A touch of fresh ground black or white chili through prosperity with a subtle heat.
- Luscious silk: The sauce coats pasta beautifully, forming a smooth, collapsing mouthfeel.
- Light to sweet cream: The natural sweetness of the cream softens and rounds the overall taste.
- Relaxation and indulgence: Overall, alporado sauce taste, hot, and deeply satisfactory – correctly relaxed food partner.
Alfredo Sauce Recipe Nutrition & Calories
| Nutrient | Amount per 1/4 cup (60 ml) |
|---|---|
| Calories | ~220 kcal |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Cholesterol | 70 mg |
| Sodium | 350 mg |
| Total Carbohydrate | 2 g |
| Dietary Fiber | 0 g |
| Sugars | 1 g |
| Protein | 4 g |
| Calcium | ~120 mg |
| Iron | 0.1 mg |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.