Alfredo Sauce Recipe (4 Ingredients!) - Wholesome Yum (2024)

FAQs

What is the secret to smooth Alfredo sauce? ›

Add heavy whipping cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

Alfredo sauce is made by melting butter, heavy cream, and parmesan cheese together. Unlike other pasta sauces that use tomatoes as a base, alfredo omits vegetables altogether and uses dairy products to achieve its mouth-watering flavor.

Add more cheese.

This is often the easiest way to make a creamy sauce. Any grated, shredded, or cream cheese will do. Toss in 1 or 2 tbsp of pasta water for best results. The starch from the pasta will bond with the dairy content, creating a nice cream that will improve the texture of the sauce.

Don't overheat any cheese sauce or it will “break” meaning that the cheese will separate into a thin sauce and bits of cheese which describes the “grainy” nature of your Alfredo sauce. Ideally Alfredo sauce should not be “cooked” at all but combined using the heat from the pasta only.

Butter: This Alfredo sauce starts with two sticks of butter. Cream: The rich sauce calls for almost a cup of heavy cream. Seasonings: The fettuccine Alfredo is simply seasoned with salt, pepper, and garlic salt. Cheese: You'll need Romano and Parmesan cheeses.

Yes, as a matter of fact, using half and half instead of heavy cream results in a sauce that is equally as thick and creamy. How do you thicken half and half for Alfredo? We've added a couple tablespoons of flour to this sauce recipe to make sure the sauce turns out equivalently thick and creamy using half and half.

The original fettuccine Alfredo

The real Alfredo sauce is delicious because of its simplicity. The only ingredients are butter, Parmesan cheese and pepper. That's it! You'll find neither heavy cream nor parsley in the original recipe.

How to unthicken homemade Alfredo sauce? ›

Luckily, there's a simple fix that will have your creamy sauce back to its perfect, delicious self in no time. The key is to add a little bit of liquid. The most common thinner for any creamy sauce is milk, however, you can also use other liquids like water, broth, or cream.

Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.

Real alfredo sauce is made with 3 simple ingredients: butter, Parmesan cheese and fresh fettuccine pasta. There is absolutely no cream in this dish (cream is common in most American-style alfredo sauce recipes). Make this dish with my fresh homemade pasta, fresh sourdough pasta or store-bought fresh pasta.

Alfredo sauce is a rich, creamy sauce that is typically made with butter, heavy cream, and Parmesan cheese. Some recipes also call for garlic, herbs, or other seasonings. Essentially, the sauce is a combination of butter and cream, with the Parmesan cheese adding a tangy, salty flavour.

If the sauce has just a few lumps, use a balloon whisk and whisk vigorously to break the lumps up. Use a food processor, blender or immersion blender to whizz those lumps out of sight. Return to heat and whisk until warmed through.

While controlling the heat is what helps the fat (oil) not separate from the sauce in the first place, adding cream to your leftovers is what helps to revive the dish. This leaves the pasta nice and creamy again and makes sure that it's not dried out.

One of the simplest ways to avoid greasy, separated Alfredo sauce is to heat it slowly over the stove instead in the microwave. Microwaves heat up food much faster than a stove does, and the faster you reheat your leftover sauce, the more likely it is to separate.

Add starchy pasta water to thin the sauce, if needed. The starch in the water also helps the sauce coat the pasta instead of clumping up or pooling on the plate. I use the pasta cooking water as the base of my alfredo sauce, as done in the recipe below. Pasta water, butter and Parmesan cheese form the sauce.