THE BEST HOMEMADE ALFREDO SAUCE EVER!
Alfredo Sauce is the most creamy and delicious homemade alfredo sauce that you will ever make! This is a tried and true recipe and you will agree that it is the best recipe out there!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
Nutrition Facts : Carbohydrate 3 g, Protein 6 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g, Calories 329 kcal, ServingSize 1 serving
ALFREDO SAUCE
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 3.4 g, Cholesterol 138.4 mg, Fat 42.1 g, Fiber 0.1 g, Protein 13 g, SaturatedFat 26.2 g, Sodium 565.3 mg, Sugar 0.4 g
ALFREDO SAUCE
Provided by Ree Drummond : Food Network
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
- Toss to combine, thinning with pasta water if necessary.
FAMOUS RESTAURANT ALFREDO SAUCE
This is a much sought after recipe from a popular chain restaurant --my nephew worked there as a cook and gave it to me.
Provided by GOODNIGHTGRACIE2
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
- Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.
Nutrition Facts : Calories 821.1 calories, Carbohydrate 85.8 g, Cholesterol 125.6 mg, Fat 46 g, Fiber 3.9 g, Protein 20 g, SaturatedFat 27.9 g, Sodium 399 mg, Sugar 4 g
PERFECT ALFREDO SAUCE
This is not only extremely easy, but it is a perfect sauce. I rarely order alfredo in restaurants because I'm usually disappointed in the sauce, but this one is perfect every time. This recipe is the right amount for 12 oz. of fettuccini but it's also very good over a 20-oz. bag of frozen cheese tortillini. Don't forget the nutmeg -- it's a key ingredient!
Provided by Park Rangerette
Categories Sauces
Time 8m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a medium skillet or sauce pan over medium heat. Add the half & half and warm it up but don't let it boil.
- Once it's warm, turn the heat down to low and stir in the Parmesan cheese. Stir almost constantly until it is melted & smooth. Add the nutmeg & pepper.
- Remove from heat and stir in the prosciutto; pour over cooked pasta and toss.
- Note: Make sure you taste this before salting! The prosciutto and Parmesan already make it salty.
Nutrition Facts : Calories 343.1, Fat 28.8, SaturatedFat 17.9, Cholesterol 87, Sodium 605.5, Carbohydrate 5.7, Sugar 0.5, Protein 15.9
ALMOST-ALFREDO SAUCE
Becoming nutrition-conscious doesn't mean you have to give up favorites like Fettucine Alfredo. This is a light version of the classic - delectable but with a fraction of the fat. Toss with pasta, use as sauce for chicken - the possibilities are endless!
Provided by jonesies
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all of the ingredients, except the parsley and basil, into a food processor; process until the mixture is smooth and creamy.
- Transfer the sauce to a small saucepan.
- Stir in the parsley and basil.
- Stir the mixture over low heat, just until warm (Do not let the sauce come to a boil).
- Toss the sauce with hot, freshly cooked pasta in a large pot over low heat.
- Adjust the seasonings to taste.
Nutrition Facts : Calories 61.9, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.4, Sodium 202.8, Carbohydrate 1.7, Fiber 0.1, Sugar 0.3, Protein 4
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