Description
This classic Alfredo Sauce recipe features a rich and creamy blend of butter, garlic, heavy cream, milk, and a combination of Parmesan and Romano cheeses. Perfectly paired with fettuccine pasta, this luscious sauce comes together on the stovetop and offers a comforting, indulgent meal for any occasion.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Sauce
- 6 Tablespoons butter
- 1 Tablespoon garlic (minced)
- 2 Tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups milk
- ½ cup grated Parmesan cheese (room temperature)
- ½ cup grated Romano cheese (room temperature)
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh chopped parsley (for garnish)
Instructions
- Cook the pasta: Cook the fettuccine according to the package instructions until al dente. Drain and set aside once cooked. This ensures the pasta has the perfect texture when mixed with the sauce.
- Melt butter and sauté garlic: In a large pot, melt the butter over medium heat. Add the minced garlic and cook just until fragrant, about 45-60 seconds, taking care not to let the garlic brown, which can create bitterness.
- Create a roux: Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to remove any raw flour taste and to start thickening the sauce.
- Add the dairy: Slowly pour in the heavy cream while stirring constantly to ensure a smooth sauce. Add the milk in the same manner, combining the liquids evenly.
- Simmer the sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Continue to simmer for 3-4 minutes, stirring frequently to prevent burning, allowing the sauce to thicken gradually.
- Add cheeses and seasoning: Stir in the grated Parmesan and Romano cheeses until fully melted and incorporated. Taste the sauce and season with salt and freshly ground black pepper as needed.
- Combine pasta and sauce: Add the drained fettuccine directly to the sauce in the pot. Stir well to coat each strand thoroughly with the creamy Alfredo sauce.
- Garnish and serve: Transfer the coated pasta to serving dishes and garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately for the best flavor and texture.
Notes
- Use room temperature cheese to help it melt smoothly into the sauce.
- Do not overcook the garlic to avoid bitterness in the sauce.
- Stir the sauce often while simmering to prevent scorching on the bottom of the pot.
- For a richer flavor, use whole milk instead of low-fat milk.
- Alfredo sauce thickens further upon standing; serve promptly for best texture.
