Half-and-half reduces the amount of fat in the typical Alfredo sauce. This is simple to make and tastes great over pasta. It can also be prepared the day before and stored in the refrigerator until needed. For a wonderful lunch in less than an hour, serve with Caesar salad.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic salt
- 2 cups half and half
- ⅓ cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 2 cloves garlic, minced
Instructions
- Melt butter in a saucepan over medium heat. Whisk flour and garlic salt into butter until mixture is smooth. Slowly beat half and half into flour mixture until completely incorporated.
- Whisk Parmesan cheese, parsley, and garlic into sauce; bring to a simmer. Cook and stir until sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 231 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
was as good as I hoped ! ….added a frozen seafood assortment and the small amount of broth from cooking it . Keep stirring else film develops ! … as good as advertised !!!!! …. Tim
Could use more Garlic, also salt pepper. Very light taste but okay
After reading the reviews, and adhering to some of the advice, I give this recipe 5 stars because it’s a great base that can be whipped up quickly and is easy to update……Spice can be added, not deleted, so there you have it. I agree, less flour is warranted. I used closer to 1/8 of a cup. Even so, I reserved some of the fettuccini water to thin as needed. Didn’t need much. Also, the parmesan definately needs increased for MY household’s taste. If you have the green container (GC) parmesan, I would increase that to 1 cup, and I believe it would be excellent. But if you have block parmesan reggiano or pecorino, the flavor will travel a little further with less used. The GC varieties must have fillers to maintain long term preservation, but sacrifice some flavor. I used 1/3 cup GC parm and 1/3 cup mixed Parm reggiano and pecorino. Finally, the spices……My husband and I love dynamic spice in everything, but not everyone does. We increased the minced garlic by twice, albeit jarred. And added lots of fresh ground pepper. I used to make the traditional recipe years ago with heavy cream. Frankly, I like this one better with the minor adjustments.
This was so easy and so full of flavor. I made it for fettuccini noodles and broccoli and it was great!
Simple and easy. I found it too thick to use on pasta, but easy enough to thin to suit.
The garlic is optional. I have an allergy to garlic and I just used the garlic salt and it tasted like the regular Alfredo sauce they get like a Restaurant.
THIS WAS AMAZING. easy and delicious.
This was so easy and tasty. Will definitely make again
Quick and delicious! My sauce thickened a little more than I wanted but I added some pasta water in, mixed everything around, and it was back to perfect. I’ll definitely be making this one again.
Flavorful recipe. I used gluten free baking flour in place of the all purpose flour. The sauce was easy to make using only a whisk and no lumps! I will make it again.
Thank you for the easy recipe, we liked it! I cut the flour in half, but it still got a little too thick for me and omitted the garlic salt(on a low sodium diet). Next time I’ll use even less flour or substitute milk for the half & half. Overall, a good, easy recipe that can easily be altered to anyone’s taste or dietary restrictions. Thanks again!
My sauce was too thick. I recommend using half the all purpose flour than what’s recommended in this recipe.
Delicious! I added some cooked cut up chicken breast and some broccoli. It was a little thick, especially with the flour and Para Sean, so I added another cup of half and half and it was perfect. Much more of a sauce.
Delicious! Had to substitute swiss cheese for the parm and still tasted great!! Made chicken alfredo with it
I added some wine in before I finished the roux. I also added milk about a half to 3/4 cup, some shredded Italian cheese blend, and salt and pepper. It turned out pretty well and I served it with some breaded chicken that I had on top of some penne.
The recipe worked well i also added heavy whipping cream to make a little more rich.
As another reviewer said, this is more like a bechamel sauce than an Alfredo. Even so, it was very good, and my picky husband liked it. I made it a bit lighter by using fat free half and half and light margarine instead of butter. I increased the garlic and parmesan to suit our taste. I served it over penne pasta and topped it with grilled chicken. I will definitely make this again.
added a little more 1/2 & 1/2 to made it less firm. Very Good recipe!
Good consistency and it was nice and easy to make. It was a little bland for our tastes so I added a lot more garlic – 1 more clove plus a couple of spoonfuls of chopped garlic (from a container)
So yummy! I added some cheddar, just for more cheese, and made Mac and Cheese with shells. My kids loved it! I did too!
I made a difference I didn’t use garlic salt since I already used fresh garlic I added normal salt but just a pinch, I added more parmesan than called for, used less flour for a more runny sauce, and used thyme instead of parsley I also added a dash of milk to thin it out instead of more half half. 🙂 turned out amazing. Better than my own concoction when I experimented for my own Alfredo