Whats the best recipe and best tasting way to make Alfredo Sauce?

Question

How can I make good Alfredo Sauce, you know better than the olive garden.

Answer 1

Here is a super-authentic recipe first, then a no-fail recipe second that utilizes the creaminess of cream cheese to help the sauce out.


Real Fettucine Alredo

1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

--Parmaggano-Reggino Cheese Cookbook
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Alfredo Sauce

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 cup Parmesan cheese
1 tsp. garlic powder
Pinch of nutmeg
Salt & FGBP to taste

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. Season with salt and pepper to taste.

Answer 2

Alfredo sauce is really simple.
Start with melting butter in a saucepan. To that if you like you can add garlic or basil. If u like it more simple just add the Heavy cream next. To that add a dash of salt and about 1/2-1 full container of parmesean. The fresh grated parmesean will work as far as flavor goes but it gets really clumpy and doesn't dissolve well. You can use the combination of Romano and Parmesean cheeses. That's it.

Whatever pasta you are cooking add chicken bouillion to the water.

To this Alfredo you can add imitation crab or real crab or shrimp.

Answer 3

here is how I make mine

about 3 tbsp. unsalted butter
3-4 tbsp. flour
1 quart whole milk
2 1/2 c. fresh parmesan, shredded
dash nutmeg

1)melt the butter in saucepan and add flour, you will want the flour to absorb the butter and form a ball that does not stick to the sides of the pan, cook for about a minute to cook off the raw flour taste
2)next slowly add milk and whisk or stir to smooth consistency; you will want to add the milk about 1/4 cup at a time and stir to smoothness before adding more; you may not need the whole quart; the butter/flour roux will thicken the milk; ideally you want the sauce to be thick enough so that when it coats the back of the spoon you can run your finger across the the spoon and the sauce stays separated
3)you can add your dash of nutmeg at any time now
4)once your bechamel has reached the desired consistency you will lower the heat to low and stir in the cheese until its all melted smoothly
** all quantities can be adjusted to taste, some people like more cheese; this recipe is totally flexible

Answer 4

get a pint of heavy cream
1/2 cup butter
1 cup fresh parmesan cheese or 1 1/2 cup kraft parmesan cheese
some black pepper

in a pan heat the cream over meduim low heat and add the butter stir till melted. add the cheese and stir to combine
add pepper.
cook your favorite pasta for 3 minutes. drain and add to the alfredo sauce ( pasta is thickening agent for sauce)

cook for an additonal minute and a half. toss pasta in sauce and place on to plate. Enjoy

Answer 5

here's what I do, go to the store and buy a jar of Ragu Alfredo Sauce and heat it.

Answer 6

milk cheese stuff. Oh, go to olive garden and eat sum. Yay!
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