Homemade Alfredo Sauce Recipe
This is a silky experience. 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. In college, I used Alfredo jars to make all sorts of delicious but questionable food creations. How could I put cream into my alfredo without a problem? I must and I want to. When my niece wants fettuccine Alfredo, she will ask for THIS kind.
- That said, I think using ONLY cream produces a sauce which is too much. This is where I go into a long, strange monologue on all the things that I have thought about in relation 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. I love the chewy layers of pappardelle encased in that silky Alfredo. Ugh. It’s so good.
The leaves are starting to fall, and the weather is cooling. We are enjoying fettuccine alfredo in our home right now. I have been cooking a pan with shrimp and broccoli to go along with the fettuccine Alfredo. You can add a little sauce and a few fork twists here and there. The vibes are really good.
