Alfredo Sauce

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Loved the recipe. I just added chopped onions and sliced mushrooms. Absolutely delicious. Will be making it again, my partner said it deserved a Michelin Star.

I omitted the garlic and parsley, and added a pinch of kosher salt and white pepper. Topped it with some juicy blackened chicken breast and my family fell in love! I used fresh Parmesan cheese and I shredded it. Then I used a whisk to mix it in with the butter and heavy cream. You have to mix it slow on low heat to get the right consistency. Oh and I never put my noodles in the sauce. I put plain cooked noodles on a plate and I spoon a fair amount of Alfredo sauce on top. Then I slice my chicken breast and put that on top of the sauce. I usually make broccoli or asparagus, and garlic breadsticks or yeast rolls with it.

I am always looking for the best alfredo sauce because you can do so many things with it. This recipe is the best so far. It has the right ratio of butter to heavy cream and cheese. I had no problem melting the freshly grated parmesan into the sauce, and I suspect anyone who is not grating their own is making a mistake. Packaged parmesan has ingredients that do not allow for smooth melting. I don’t remember seeing a serving size for this recipe, but my husband and I like enough sauce to keep the pasta moist, and as written, I believe this is the right serving for two people. Were I serving 4 or more, I would increase ingredients accordingly. I will absolutely be using this recipe again. For what it’s worth, to turn this into Cajun Shrimp Pasta, I sauteed shrimp in a separate pan with butter, sprinkled cajun seasoning on them and then topped the alfredo pasta with the cajun shrimp. More cajun seasoning on the side as desired.

Fantastic. Using fresh real cheese matters and maybe a pinch of white pepper. I followed it as written and came out perfect. Rich and tasty.

Very tasty but cheese was clumping and sauce thin it would not thicken – I used half and half and grated Gruyère cheese

I made this exactly as the recipe reads without the parsley and it is the best Alfredo I have ever tasted!!! Others say their sauce didn’t thicken but mine did!! I used largely grated fresh parm cheese. I threw some cooked Costco (Kirkland) spinach and cheese ravioli. Delissshhhhhh. !!!

I made it exactly as written, including hand grating the parm. The sauce wouldn’t thicken. If I give this another try, I’ll try reducing cream and/or adding more cheese. I’ve made alfredo sauce before and it turned out. Tasted good but thin like milk.

Alfredo Sauce is best when topped with fresh ground pepper and freshly shaven Parmesan Cheese. Also, try adding a protein to this recipe, (chicken, shrimp, breaded veal cutlet), to really feel inspired. This version is considered a side dish and not a main course. Remember every recipe has its flaws and, you should use this as more of a guide on how to make the most basic Alfredo Sauce. Beats having to use a bottled version.

Anyone who puts garlic, Italian seasoning or bacon in their Alfredo sauce should be lined against a wall.

This sauce is quick and easy and absolutely delicious. I double it for a 1lb bag of pasta, because we like ours saucy. I use Pecorino Romano and add cooked chicken, and sometimes peas. A real winner!!

I almost sent my hubby to the store last minute to get some Alfredo sauce but looked quickly and found this. The cupboards were a little bare so I made it with what I had and it still turned out great! Hubby said it was the best he’s had! Guess I won’t need to buy Alfredo sauce anymore with this handy recipe!

I loved it! I like butter so I used 1/2 cup unsalted butter! The only thing I may do differently next time is to add some pepper. The fresh shredded parm melted well. All around a good go-to recipe next time I make a pasta primavera.

I made this recipe many times it’s always delicious and sometimes I would add other cheese too like shredded Colby jack cheese and I usually add more fresh minced garlic

The Alfredo was easy to make. I used white sauce and just added garlic, parmesan cheese, parsley, salt, pepper and bacon.

Yummm

It’s absolutely wild to me that no one has commented (that I’ve seen) on the portion of parmesan cheese this calls for. At the full 1.5 cups, it was literally a pot of what tasted like only melted cheese. It only tasted right (it was great then) after I nearly doubled the heavy cream to thin it back out. Start with 1 cup of parmesan, and THEN slowly add the other half cup to your taste. If it tastes good, but it’s not thick enough with the one cup of cheese, add a little bit of a thickening agent.

So easy to make and tastes great!

Easy enough for the kids to make and very good.

It is simple and super delicious!

perfect