Alfredo Sauce Recipe

[Minnie]

Anyone have a good Alfredo sauce recipe?

I love the one at Olive Garden & Charlie Gitto's but can not stand the Ragu stuff so I would love to find a good recipe for my favorite dish

 

[N.Bailey]

Pint heavy whipping cream
stick butter
tablespoon garlic powder
2 oz. cream cheese
2 oz. fontina cheese
3/4 cup Parmesan/Romano

Combine in a pan, let simmer as long as possible to thicken. Add more Parmesan/Romano if it doesn't thicken enough.

 

[My2Cinderellas]

this recipe is delicious and easy. but not lowfat lo-cal or low anything.

4 Tbsp. butter
3 C. cream
2 egg yolks
1 cup freshly grated parmesan cheese
salt
pepper
nutmeg
1 lb. linguine or other pasta

start water for pasta before starting the sauce. the sauce will take about 12-15 minutes.

in large shallow pan, melt butter. add cream and cook over medium heat until reduced 25%, stirring frequently. Take the pan off heat. Temper the egg yolks (add a little of the hot liquid) and add yolks to the cream. Gradually add cheese. Season to taste with S&P and a couple dashes of nutmeg. If the sauce is too thick, add a 1/4 cup or so of pasta water. When pasta is done, drain and add to the sauce pan. Serve with additional cheese as desired.

 

[KirstenB]

I read somewhere on the DIS, the simplest recipe ever. You use an equal amount of parm and butter to your pasta. For instance, 8 oz butter, 8 oz parm cheese, 16 oz pasta. Everyone in my family loves this.

 

[N.Bailey]

Pint heavy whipping cream
stick butter
tablespoon garlic powder
2 oz. cream cheese
2 oz. fontina cheese
3/4 cup Parmesan/Romano

Combine in a pan, let simmer as long as possible to thicken. Add more Parmesan/Romano if it doesn't thicken enough.

For the record, this is a recipe someone who used to work at Olive Garden gave (minus the cream cheese). You were to use garlic puree rather than garlic powder too, but I don't even know what the heck garlic puree is.

Oh, it also calls for salt, but since I use salted butter, I have never added salt.

 

[Minnie]

I'm a terrible cook so I'm going to ask specific questions

Is the butter in the recipe... real butter, salted / unsalted, or margarine?

Thanks and please keep them coming

 

[My2Cinderellas]

i use real butter not margarine - and I do buy salted butter. All the purists say not to, but oh well....

 

[N.Bailey]

I'm a terrible cook so I'm going to ask specific questions

Is the butter in the recipe... real butter, salted / unsalted, or margarine?

Thanks and please keep them coming

Real butter, yes. I buy salted, so never add salt when I cook anything when using it.

 

[vettechick99]

Alfredo's in Epcot had the best alfredo sauce ever. Here is the recipe I found on allears. You can find unsalted Plugra at Publix. Believe me, it's the most important part of the recipe (besides good parm). This recipe is light tasting, not thick and creamy like Ragu's.

Ingredients:

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra butter, softened (Ed. note: Plugra butter is higher in fat than ordinary butter. Look for it in gourmet-type grocery stores.)

1/3 to 1/2 cup Emillia brand Parmesano Reggiano cheese, freshly grated (Ed. note: If you can't find Emillia brand, any Reggiano parmesan will do.)

Method:

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.

 

[Micca]

Thanks to Vettechick for posting that recipe. I think the plugra butter is a key ingredient. I believe that is the original Alfredo recipe which has evolved over the years into a more creamy, saucy version. The plugra and parmesan reggiano is delicious.

 

[Inigo]

I think Alfredo sauce is one of the easiest things to make.

I throw about 3 or 4 T of butter (I always buy unsalted) in a saucepan with a quart of half and half. Keep it on low heat until the butter melts, then take out a cup of the liquid, and whisk in a T or two of corn starch. Stir back into the saucepan along with a teaspoon of minced garlic, then add shredded parmasan, asiago, and romano cheeses. I usually throw in about 1/3 C of each of the cheeses, but I don't measure anything really, so it could be as much as 1/2 C or more of some of the cheeses.

Continue stirring until the cheese is all melted into the milk mixture. I taste after the cheese is melted in, and then I add more of any of the cheeses that seem to be missing.

Sorry I can't be more exact, but I really don't measure anything.

 

[Judy from Boise]

I like the idea of using cornstarch to replace some of the butter, and half and half instead of heavy cream........I think I will try this!

 

[mjkacmom]

"Real" alfredo sauce doesn't have cream - it's butter (garlic if you like it), hard italian cheese like romano, butter, and pasta. My kids like the Ragu kind (yuck), and DH suggested we make homemade - which doesn't resemble the jarred kind. I don't think they'd go for it.

 

[Imzadi]

I like the idea of using cornstarch to replace some of the butter, and half and half instead of heavy cream........I think I will try this!

You can also used canned, lowfat, evaporated milk. (Not sweetened & condensed.) It's already got the thickness of half & half.

"Real" alfredo sauce doesn't have cream - it's butter (garlic if you like it), hard italian cheese like romano, butter, and pasta. My kids like the Ragu kind (yuck), and DH suggested we make homemade - which doesn't resemble the jarred kind. I don't think they'd go for it.

So "real" Alfredo sauce is just melted buttery cheese?

 

[mjkacmom]

You can also used canned, lowfat, evaporated milk. (Not sweetened & condensed.) It's already got the thickness of half & half.




So "real" Alfredo sauce is just melted buttery cheese?

Well, you can add some cream, but the alfredo sauce at local Italian restaurants doesn't taste like Olive Garden.

 

[Micca]

So "real" Alfredo sauce is just melted buttery cheese?

That is my understanding. Alfredo sauce was developed by a chef--who by sheerest coincidence --was named Alfredo The Alfredo's restaurant in Epcot was connected to the original restaurant so presumably they were serving the authentic version of the dish. One of the great things about their version was the freshly made pasta. The flavors were so simple yet so rich

Folks who were acquainted only with the creamier version often complained that it wasn't what they were accustomed to. I can understand that, and I'm sure some of those creamy versions are pretty tasty, but the plugra and cheese remain a favorite in our house.

 

[N.Bailey]

I like the idea of using cornstarch to replace some of the butter, and half and half instead of heavy cream........I think I will try this!

It's definitely not for those watching their weight, is it?

When I posted the above recipe, I was going to add one final step that I didn't think should be skipped:

Get down on your knees and pray to God that you don't suffer a coronary when you're eating it.

 

[Mermaid02]

I just call Olive Garden and order a pint of it.... it's about $5 and I don't have to dirty any dishes.........

 

[Imzadi]

Get down on your knees and pray to God that you don't suffer a coronary when you're eating it.

Ah, but what a way to go!

 

[FoundMyPrince]

Anyone have a good Alfredo sauce recipe?

I love the one at Olive Garden & Charlie Gitto's but can not stand the Ragu stuff so I would love to find a good recipe for my favorite dish

Love Charlie Gitto's!