dhoha123 Alfredo sauce recipe, originating from Italy and named after chef Alfredo di Lelio, is a creamy delight made from butter, heavy cream, Parmesan cheese, and garlic. Its velvety texture coats pasta beautifully, offering a rich, savory flavor with a hint of nuttiness. Perfect for comforting, indulgent meals, it’s a timeless favorite.
Alfredo Sauce Recipe
Description
Alfredo sauce recipe, originating from Italy and named after chef Alfredo di Lelio, is a creamy delight made from butter, heavy cream, Parmesan cheese, and garlic. Its velvety texture coats pasta beautifully, offering a rich, savory flavor with a hint of nuttiness. Perfect for comforting, indulgent meals, it’s a timeless favorite.
Ingredients
Instructions
- In a saucepan over medium heat, melt the butter.
To keep the butter from browning and to make sure it melts evenly, stir continuously. - To the melted butter, add the minced garlic.
Cook, stirring gently to release the flavor, until fragrant but not browned, about 1 minute. - Slowly add the heavy cream, stirring all the time.
Gently warm the cream and butter together to form a creamy foundation. - Heat the mixture until it simmers gently.
To let the flavors combine and thicken a little, simmer for two to three minutes. - Stir in the grated Parmesan cheese until it melts completely.
As the cheese incorporates, stir constantly to produce a creamy, thick consistency. - Add black pepper and salt for seasoning.
To improve the harmony of mild spice and richness, adjust the seasoning to taste. - Serve the Alfredo sauce immediately over cooked pasta.
Garnish with fresh parsley if desired, and enjoy the comforting, velvety flavor.
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Recipe Variations
- Alfredo Sauce with Garlic
For a strong, fragrant variation, add more garlic to the traditional Alfredo sauce. For an additional layer of savory flavor, mince 4–5 garlic cloves rather than just 2. To enhance its earthy sweetness, gently sauté the garlic in butter until it turns golden. - Alfredo sauce infused with herbs
For a garden-fresh taste, add fresh herbs to the sauce, such as oregano, basil, or thyme. To extract their essence, simmer a few basil leaves or two sprigs of thyme with the milk. To achieve a smooth texture, strain the herbs before adding the Parmesan. For a splash of color and extra taste, scatter chopped fresh parsley or chives on top of the final dish.
What to serve with Sheet Pan Meatballs with Alfredo Sauce
- Steam-cooked Broccoli
Steamed broccoli provides a crisp, nutritious counterpoint to the richness of Alfredo sauce. Its vivid green hue nicely enlivens the plate. Its mildly bitter flavor highlights the cheesy undertones in the sauce, while the delicate crunch counterbalances the creamy mouthfeel. - Caesar salad
A crisp Caesar salad with a zesty dressing gives Alfredo’s savory, creamy flavors a welcome counterpoint. The silky texture of the sauce contrasts with the crunch of the croutons and romaine lettuce. - Roasted potatoes
Roasted potatoes that have turned golden provide a filling and substantial accompaniment to dishes that feature Alfredo sauce. They have a textural contrast with their crispy outside and fluffy within.
How To Store This Recipe?
- In The Fridge: For up to four days, keep Alfredo sauce refrigerated in an airtight container. Before sealing, make sure it cools fully.
- In The Freezer: Make sure to provide room for expansion when freezing Alfredo sauce in a freezer-safe container. Before reheating, let it thaw overnight in the fridge.
- To Reheat: Reheat Alfredo sauce gently in a saucepan over low heat, stirring constantly. Add milk or cream to restore consistency.
Alfredo Sauce Recipe Nutrition Facts
Calories: Approximately 1200 calories per batch.
Total Fat: 100 grams.
Saturated Fat: 65 grams.
Cholesterol: 320 milligrams.
Sodium: 1800 milligrams.
Total Carbohydrates: 10 grams.
Protein: 25 grams.
Vitamin A: 3000 IU.
Calcium: 600 milligrams.
Iron: 1 milligram.
