The alfredo sauce recipe has taken many forms over the years, but this one gets back to basics. There’s no heavy cream in this one like what they have at Olive Garden or garlic. The garlic’s mainly out because I’m assuming you’ll put some in with your noodles separately once they’re done boiling.
This recipe is just the sauce.
Whether you’re eating chicken, shrimp, or even alfredo pizza, this addictive alfredo sauce recipe will make everyone’s mouth water. I mean, it’s butter and parm, who doesn’t love that?
This recipe serves 2, but you can easily multiply it for more. You can probably stretch it out to 3 servings.
This takes about 5-10 minutes to make.
Okay, here’s what you need to make this time-tested Italian recipe:
|What It Is||Name||Where to Buy|
|Ingredient||1 1/4 cups shaved or grated parmesan cheese||Store|
|Ingredient||1 stick of unsalted butter||Store|
|Ingredient||Salt to taste (a pinch or two is fine)||Store|
|Cookware||Measuring cups – half cup and a cup||Amazon|
This Alfredo Sauce Recipe Is Simple and Easy
Although the recipe itself is pretty short, if you want to jump to the really, really short notecard version, click here to jump to that.
If you want the step-by-step, let’s get going here with pulling all the ingredients together:
Once you have all of those things together, put a saucepan on low heat.
Once that’s going, get your stick of butter for this part of the alfredo sauce recipe. It doesn’t need to be at room temperature or anything like that.
Put the whole stick of butter in your saucepan.
While the butter melts in there, start working on the cheese. It’s okay if it falls over as it melts.
Grab a measuring cup (1-cup size):
If your cheese is like mine, all you need to do is measure it out. If you have a block of parmesan cheese, you’ll need a grater. Try not to eat any of it before cooking, it’s a million times better once it’s cooked.
Throw that in the pan with the melting butter. You may want to turn the heat up a little bit, that’s what I ended up doing to melt the cheese faster.
It doesn’t hurt to stir that around either. Measure out the rest of the cheese in a half cup measuring cup. Although by weight you’re only putting in 1 1/4 cups, the cheese is in chunks so you really need a half cup measuring cup to handle the rest.
Throw that in for this part of the alfredo sauce recipe.
As you can see, it’s starting to melt together. If you haven’t already, grab a spoon so you can mix it around.
Stir for this part of the alfredo recipe so it evenly melts.
At this point, I turned my heat up to melt the cheese faster. Just make sure to keep stirring if you do this.
Once that’s done, mix around the butter and cheese some more so it melts.
Now is a good time to add some salt to taste.
That’s it! The end of your alfredo sauce recipe. Keep stirring it around periodically until your noodles are done or put it in a container for storage like I did:
You could freeze it or put it in the fridge, but reheating it might be a big problem. Here’s what happened when my parents tried using it to make fettucine alfredo three days after I put it in the fridge:
It was impossible to re-melt it to actually use. I thought about eating a really good 1,350 calories in a few bites, but I couldn’t do that to myself. 800 calories of butter right there.
Alfredo Sauce Recipe
1.5 cups shaved or grated parmesan cheese
1 stick of unsalted butter
Salt to taste
- Put the stick of butter in a saucepan on low to medium heat.
- Put 1.5 cups of shaved or grated parmesan cheese into the pan. Turn the heat to medium if it's not already there.
- Stir for a few minutes and then once it's melted, add a little salt to taste and pour it into your pasta.
- Store for 3 months in the freeze or up to a week in the fridge. A few days more than a week is probably fine.
- Calories are estimated and the breakdown of them is listed toward the end of the full recipe at greatfoodandmore.com/alfredo-sauce-recipe/
|Parmesan Cheese – 1 1/4 cups total calories||550|
|1 stick of butter – 800 calories||800|
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