Description
If you’re craving the ultimate comfort food, this Alfredo Sauce recipe is a must-try. Made with rich butter, fragrant garlic, and a perfect blend of Parmesan and Romano cheeses, this homemade sauce transforms any meal into a decadent delight. Whether you’re cooking for a family dinner or a special occasion, this recipe guarantees creamy, flavorful results every time.
Ingredients
1 pound fettuccine
• 6 tablespoons butter
• 1 tablespoon garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups heavy cream
• 1 ½ cups milk
• ½ cup Parmesan cheese, grated and at room temperature
• ½ cup Romano cheese, grated and at room temperature
• Salt
• Black pepper
• Fresh chopped parsley for garnish
Instructions
Cook the fettuccine according to the package instructions until al dente. While the pasta cooks, prepare the sauce. In a large pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 45-60 seconds, being careful not to let it brown. Whisk in the flour and cook for one minute, stirring constantly. Slowly add the heavy cream, whisking continuously, followed by the milk. Bring the sauce to a gentle simmer and then reduce the heat to low, allowing it to simmer for 3-4 minutes while stirring frequently to prevent burning. Stir in the Parmesan and Romano cheeses until melted and smooth. Taste the sauce and season with salt and pepper as desired. Drain the cooked pasta and mix it into the sauce, ensuring every strand is coated in creamy goodness. Garnish with freshly chopped parsley before serving.
Notes
Serving Tips
- Serve the Alfredo sauce immediately after preparing for the best flavor and texture. It pairs perfectly with fettuccine, but you can also use other pasta types like penne, linguine, or even zucchini noodles for a low-carb option.
- Garnish with freshly chopped parsley or a sprinkle of extra Parmesan cheese for an elegant touch.
- Complement your dish with garlic bread, a Caesar salad, or roasted vegetables for a complete meal.
- For a heartier option, add cooked chicken, shrimp, or sautéed vegetables directly to the sauce before mixing with the pasta.
Storage Tips
- Refrigeration: Store leftover Alfredo sauce and pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers gently over low heat on the stovetop, stirring frequently. Add a splash of milk, cream, or chicken broth to restore its creamy consistency. Avoid overheating, as the sauce can curdle or separate.
- Freezing: Alfredo sauce doesn’t freeze well due to its creamy base, which can separate when thawed. If you must freeze it, do so in a separate container without pasta, and reheat slowly with added liquid to help restore the texture.
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