Classic Alfredo Sauce

An Italian pasta favorite with a traditional creamy white sauce that blends butter, Parmesan cheese and cream.

The story goes that a classic Alfredo sauce back in the 1500s was simply melted butter with parmesan cheese.  As time evolved, cream was added to this sauce to make it more decadent and creamy.

While this dish is far from low calorie and a definite indulgence, it is one of the simplest sauces to make and is a far different taste than you will find in a jar on store shelves.

I watch a lot of cooking shows … A LOT so it’s hard to remember everything little thing that you hear.  But I do remember years ago hearing a question come from a viewer about how to make the PERFECT alfredo sauce.

The chef laughed as if there was a ‘recipe’ to make this simple classic Italian sauce.  He said “all you need to remember is 1,1,1,1”.

That meant:

• 1 pint of cream,
• 1 stick of butter, and
• 1 cup of parmesan cheese
• for 1 pound of fettuccine

You simply cannot make a classic beautiful sauce such as this, put it in a jar and stick it on a shelf indefinitely.  Do you want to know what’s in that jar?

I’ll tell you…Water, Cream, Parmesan Cheese (Milk, Cheese Cultures, Enzymes), Enzyme Modified Egg Yolk, Modified Corn Starch, Natural Flavor, Salt, Sugar, Whey Protein Concentrate (Milk), Xanthan Gum, Black Pepper, Lactic Acid, Natural Flavors.

That is FAR different than the 4 basic ingredients needed to make this classic sauce.

HOW TO MAKE THE PERFECT ALFREDO SAUCE

1.  Start by briefly cooking the garlic in some butter in a skillet.  You don’t want this to cook too long or it will become bitter.  30 seconds should be all it takes until you begin to smell the fragrance.   Then add the cream.  Heavy cream is essential for the flavor and texture of this sauce because it doesn’t need any thickeners like flour or cornstarch.

If you see a recipe that makes a ‘roux’ with flour it is not an alfredo sauce.

2.  Bring it to a boil, then quickly reduce the heat to a simmer.  Let is simmer gently without boiling over until it thickens.  It is ready when the sauce coats the back of a spoon and you can run your finger through it leaving a line.

3.  Take it off the heat and stir in the cheese.

Alfredo sauce is best served right away.  However, if you happen to have some leftover, it can be stored in an airtight container and refrigerated, for up to 3 days.

It is also fantastic with grilled chicken on top for some added protein to offset all those carbs!!

Classic Alfredo Sauce

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An Italian pasta favorite with a traditional creamy white sauce that blends butter, Parmesan cheese and cream.

• Author: Debi

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Ingredients

• 4 Tablespoons Organic Butter
• 1 Clove Organic Garlic, minced
• 1 1/2 Cups Organic Heavy Whipping Cream (no substitutions
• 1 Cup Freshly Grated Parmesan Cheese
• 2 Tablespoons Freshly Chopped Parsley (for garnish)
• Sea Salt and Freshly Ground Pepper

Instructions

1. In a large sauté pan, heat the butter over medium heat.  Add the garlic and stir for 30 seconds or until it becomes fragrant.
2. Add the cream and continue to heat until it begins to bubble.  Lower the heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat.  You should be able to coat the back of a spoon and run your finger through it leaving a line.
3. Remove it from heat and add the cheese and toss until fully mixed.  Adjust the consistency with additional cream if necessary.  Taste for seasoning and add a little salt and a generous amount of freshly ground pepper.
4. Stir in the chopped parsley.  Toss with the hot cooked pasta of your choice and serve right away.