Originally, Alfredo was made with just pasta, butter, and parmesan. It’s evolved over the years, and the Alfredo sauces that you find at the grocery store, as well as at many restaurants are more of a bechamel-based sauce. This recipe is not the original Alfredo, but rather part of the evolution of Alfredo sauces. It is meant to be creamy, comforting, a little indulgent, and super easy to make.
Frequently Asked Questions
Certainly! Store the sauce in an airtight container in the refrigerator for up to 4 days. When ready to reheat, warm the sauce gently on the stovetop, stirring occasionally until it’s heated through.
To make this Alfredo sauce, it’s important to use real butter and half and half. Substitutes such as margarine or a plant-based milk will not yield the same results. The richness and creaminess of real butter and half and half are what make this sauce so delicious. Don’t skimp on the quality of your ingredients!
While you can use milk as a substitute for half and half, the resulting sauce will not be as rich and creamy. You can always substitute with whole milk, but the sauce will not have the same texture and flavor as when made with half and half.
Parmesan cheese is the traditional cheese used in Alfredo sauce, but you can experiment with other hard, salty cheeses if you prefer. Asiago or pecorino romano can be good substitutes for parmesan, but be aware that the flavor and texture of the sauce may be slightly different.
Troubleshooting
- Sauce is too thin: You can add a little more grated parmesan cheese or simply let it simmer for a few more minutes to reduce and thicken. Alternatively, you can make a slurry by mixing a small amount of cornstarch with cold water and whisk it into the sauce while it’s simmering to help it thicken.
- Sauce is too thick: Add chicken broth, a little at the time, to thin out the sauce.
Did You Know?
Originally, Alfredo was made with just pasta, butter, and parmesan. It’s evolved over the years, and the Alfredo sauces that you find at the grocery store, as well as at many restaurants are more of a bechamel-based sauce. This recipe is not the original Alfredo, but rather part of the evolution of Alfredo sauces. It is meant to be creamy, comforting, a little indulgent, and super easy to make.
Storage & Reheating Instructions
Leftover Alfredo sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm on the stove over low heat, stirring frequently.
This creamy Alfredo sauce turned out fantastico! Multi bene! Must pair it with fresh egg fettuccini pasta. Didn’t have half & half…. so used heavy cream. Next time will try half & half.
Thankyou!
I only used your Alfrefo sauce recipe & can now prepare it blindfolded! Ha! Everyone in my circle loves & requests it & it’s such a pleasure to prepare, you make it so easy. Thank you!!
Sherry
Note on the garlic- using regular garlic powder is perfect. Unfortunately I used roasted garlic powder which was too mellow and sweet for this sauce. You want that sharp garlic punch to cut through the milkiness. Great sauce!
This is one of our favorites. I use the sauce and usually double the recipe… I add in chicken and broccoli and serve it over fettuccine. It’s a winner in our house.
Can you please explain what half and half is, regards Peta
Half and half is a mixture of 50% whole milk and 50% heavy cream. If you cannot find it in your grocery store, you can easily make it at home by simply combining those two ingredients in equal amounts.
We loooove this! Thank you! We love you gals & all your wonderful recipes 😄
How long can the sauce be stored in the fridge?
The sauce can be stored in an airtight container for up to 5 days.