Say goodbye to bland, jarred Alfredo sauce! This recipe delivers a luxuriously creamy, dreamy sauce that will elevate any dish. Made with simple ingredients and ready in just 23 minutes, this homemade Alfredo is so good, you'll never order it from a restaurant again. While you can substitute butter and Parmesan for lower-fat options, we highly recommend using heavy cream for that authentic, rich flavor. If substituting milk, be sure to add a thickener like cornstarch or flour to achieve the desired consistency. Perfect over pasta, vegetables, chicken, steak, or even rice!
Missing an ingredient for this Alfredo Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Alfredo Sauce
Melt 1/2 cup (1 stick) unsalted butter in a medium skillet over medium heat.
Pour in 1 cup heavy cream and whisk continuously until the butter is fully incorporated and the mixture is smooth.
Gradually add 1 1/2 cups grated Parmesan cheese, whisking constantly to prevent lumps. Continue whisking until the cheese is melted and the sauce is smooth and creamy.
Bring the sauce to a gentle simmer, whisking occasionally. Cook for 2-3 minutes, or until the sauce has slightly thickened. Stir in 1/4 teaspoon white pepper.
Remove from heat and serve immediately over your favorite pasta, vegetables, meat, or rice. Enjoy!
Nutrition Information(Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
97g
Carbs
0g
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Alfredo Sauce tarda unos 28 minutos de principio a fin: aproximadamente 5 minutos de preparación y 23 minutos de cocción.
¿Cuántas calorías tiene Alfredo Sauce?
Alfredo Sauce tiene aproximadamente 310.9 calorías por ración, con unos 12 g de proteína, 0 g de carbohidratos y 48 g de grasa.
¿Qué ingredientes necesito para Alfredo Sauce?
Los ingredientes principales de Alfredo Sauce son Butter, Heavy Cream, Parmesan Cheese, White Pepper. Consulta la lista completa con cantidades más arriba.
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