Best Homemade Alfredo Sauce Recipes

Steps:

• In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Steps:

• Melt butter in medium saucepan with olive oil over medium/low heat.
• Add the garlic, cream, white pepper and bring mixture to a simmer.
• Stir often.
• Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
• When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
• While the sauce cooks, boil noodles for 3-5 minutes.
• Place pasta on serving plates and spoon sauce over pasta.
• Garnish with parsley, freshly cracked black pepper and more grated parmesan (optional).

Steps:

• In a medium sauce pan, add butter, heavy whipping cream, and cream cheese.
• Cook over medium heat and whisk until melted.
• Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper.
• Continue to whisk until smooth.
• Add the grated Parmesan cheese.
• Bring to a simmer and continue to cook for 3 to 5 minutes or until it starts to thicken.
• Toss with your favorite pasta.

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

Steps:

• Pour cream into a sauce pan.
• add butter, garlic, Parmesan cheese and pepper.
• Bring to a slight boil for 1 minute. Turn on minimum and simmer for 1/2 hour, stirring occasionally to let the flavors mix. Enjoy!

Steps:

• Placet the 2 tbls of butter into a frying pan on medium low heat. Add the minced garlic and simmer for a minute.
• Then add in heavy cream to garlic and butter, mix.
• Add in rest of seasonings;Garlic powder, oregano, basil, salt, pepper. Let this simmer for about 20 minutes on medium low heat. Keep stirring it.
• Mix in the parmesan and fontina cheese and let simmer for another 15 minutes on medium low heat, keep stirring.
• If you let it simmer correctly it will thicken up.
• Serve with penne rigate or fettuccine.

Steps:

• In a medium saucepan, melt butter.
• Once the butter is almost melted, add the package of cream cheese. (Cut into 4 pieces to help it melt quicker).
• Once the butter and cream cheese are mixed together add the cup of half and half and parmesan cheese.
• Shake black pepper on top.
• Stir all ingredients together until well mixed.
• Take saucepan off of the burner and set aside until it thickens.
• Stir frequently.
• Pour over your favorite pasta.
• I prefer Spinach Fettucine.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.