This recipe is sponsored by our friends at DeLallo! In This Post Jump To The Recipe Why I Love This Recipe Visual Walk-Through of the Recipe Video Frequently Asked Questions Ratings Watch How To Make This Alfredo Sauce We Should All Be Making Alfredo More Often.

My niece came to stay for an overnight a few months ago, and her favorite food is fettuccine alfredo, and it was at that moment that I said to myself, Lindsay – you need a good back-pocket Alfredo sauce recipe.

I have some opinions about Alfredo sauce, and here they are:

There should not be chunks of ANYTHING. This is a silky experience. No flecks of minced garlic. No flecks of Italian seasoning. No cream cheese.

Another hot take: I use heavy cream in this recipe, and yes, I do realize that authentic Italian Alfredo sauce often does not always use heavy cream and this can be a divisive issue.

But I grew up as a kid in the 90s thinking the fettuccine Alfredo from Olive Garden was one of the most beautiful foods in the world. I used jarred Alfredo in all kinds of questionable but beloved food creations in college. How could I not put cream in my alfredo? I want to and I have to. And when my niece asks for fettuccine alfredo, THIS is the kind she wants.

That being said, I find that using JUST cream results in a sauce that is a bit much. (This is where it goes into a weirdly long monologue about all the things I have spent time thinking about related to Alfredo sauce.) I find that thinning a cream-based sauce with a bit of broth, plus then adding the cheese to thicken, gives you the perfect salty, smooth, clingy but not TOO sticky Alfredo sauce is just begging to wrap your favorite pasta in a hug.

Fettuccine would be the standard pasta to use with this sauce, but I also LOVE a good egg pappardelle (DeLallo for life) and it feels about as close as you can get to homemade pasta without being actually homemade. The chewy layers and folds of pappardelle wrapped up in that silky Alfredo sauce? Ugh. So good.

The weather is cooling down, the leaves are falling, and in our house, we are loving fettuccine Alfredo night right now. I’ve been making a pan of shrimp and broccoli along with it to make a full, balanced meal. A dunk of sauce here, a silky fork twirl there. The vibes are real good.

How To Make Alfredo Sauce 1 Start With Garlic-Butter Magic.

Melt the butter over low heat, and then let those smashed garlic cloves infuse into the butter for a minute. Pull them out after a few minutes – gives you garlic flavor while preserving a silky-smooth sauce with no chunks!

2 Start the Pasta.

I like the traditional fettuccine, but I’m also a sucker for an egg pappardelle. It tastes *almost* like fresh pasta! I always get the DeLallo brand!

3 Make The Alfredo Sauce.

Cream, broth, and Parmesan are going into the pan. Low heat, lots of whisking.

4 Thicken the Sauce.

Once it coats the back of a spoon, you’re good to go. Usually this is about the same amount of time as it takes to cook the pasta.

5 Toss Noodles In There.

Give it a minute or two for the sauce to start to cling nicely to the noodles. Just be patient – you’ll know when it’s ready (slurrrrp).

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Author: Lindsay Total Time: 12 minutes Yield: 6 servings (enough sauce for 8 ounces of dried pasta) Print Recipe Pin Recipe Description

Creamy, silky, homemade Alfredo sauce! Perfectly smooth, wonderfully garlicky, and paired with twirly pasta.

Ingredients Units USM

Alfredo Sauce

1/2 cup butter 3 cloves garlic 1/2 cup chicken or vegetable broth 1 cup heavy cream 1 cup finely grated Parmesan cheese salt and pepper to taste

Serve with:

Pasta of choice! I love this with DeLallo fettuccine or egg pappardelle – this amount of sauce works well with about 8 ounces of pasta Cook Mode Prevent your screen from going dark Instructions Melt butter in a large saucepan. Keep the heat very low, and add garlic cloves to butter. Cook until fragrant – about 5 minutes. (If you’re serving this with pasta, start that now! Don’t forget to add a generous pinch of salt to the water!) Remove garlic cloves from the butter. Add heavy cream and broth, and bring to a very gentle simmer. Whisk to incorporate. Simmer over low heat for 3-5 minutes, or until slightly thickened. Add Parmesan to the sauce. Whisk in until fully melted and thickened. Taste and add salt and pepper as needed.  Toss with the pasta and keep over low heat until the sauce is clinging to the pasta the way you want! Or spoon the sauce over a protein and/or veg of choice. SO LUSCIOUS! Notes

Garlic: Do not brown the garlic or the butter – we just want to infuse the flavor, but as soon as it gets brown it’ll carry some bitterness with it. Keep the heat over low!

Pepper: White pepper (instead of black pepper) will keep the sauce silky and uncluttered! But if you don’t have it, not a big deal.

Other serving ideas: shrimp and broccoli, chicken, other shapes of pasta, layering it into lasagna, GNOCCHI?! I’ve been doing this Alfredo sauce with pumpkin gnocchi and it is a delight.

Prep Time: 2 minutesCook Time: 10 minutesCategory: DinnerMethod: StovetopCuisine: Italian (function(){ window.addEventListener( 'message', function( event ){ if ( ( 'https://nutrifox.com' !== event.origin && 'https://nutrifox.test' !== event.origin ) || typeof event.data !== 'string' ) { return; } var payload = JSON.parse( event.data ); switch ( payload.event ) { case 'setHeight': var iframe = document.getElementById( 'nutrifox-label-' + payload.recipeId ); iframe.style.height = payload.height + 'px'; break; } } ); }());

Keywords: Alfredo sauce, fettuccine alfredo, pappardelle, easy Alfredo sauce, homemade Alfredo sauce

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