If you haven’t noticed, pasta is kind of my thing. Probably too much my thing, honestly. Then again, who doesn’t like pasta?
I always avoided making Fettuccini Alfredo at home because all of the jarred Alfredo sauces were pretty gross, to say the least. So instead I would hop on over to good old Olive Garden anytime I was craving a hefty serving of Seafood Fettuccini Alfredo. Yes, Olive Garden. Sue me.
Well, once again we owe a huge shoutout to #lockdown2020 because I finally had the time and desire to try making Alfredo sauce at home. Little did I know, it was pretty basic and consists only of the things I love most – milk, cheese, butter and garlic. You know, all the healthy things we keep around the kitchen.
Give it a try and let me know what you think!
Prep Time 5 minutes
Cook Time 15 minutes
Serves 6 people
- 1 Stick Unsalted Butter
- 1 tbsp garlic, minced
- ¼ cup flour
- 1 Cup Heavy Cream
- ½ cup whole milk
- ½ Cup Grated Parmesan
- 1 oz cream cheese, room temperature
- Salt & Pepper to taste
- Melt one stick of butter in a large saute pan over medium-high heat. Add in garlic and sauté for about 30 seconds. Sprinkle flour in over butter and garlic, and whisk together to thicken.
- Whisk in milk, cream, cream cheese and parmesan and simmer for 5-7 minutes. If the sauce is too thick, gradually add in more cream or milk until you reach the desired consistency.
- Season with salt and pepper to taste.
- This sauce tastes great in pasta, but would also be delicious lightly drizzled over steak or veggies.
- Add in some red pepper flakes for a little heat, or grated Romano for a little extra flavor.