ITALIAN ALFREDO SAUCE RECIPE - ITALIAN.FOOD.COM
Fresh tradtional Alfredo Sauce. I know that everyone and their dog has an Alfredo Sauce. I got this recipe from a little Italian lady that took me under her wing to teach me how to cook good Italian food. She learned how to cook from the old country and cooked professionally in Victoria, BC until she retired. Enjoy!
Total Time 2 minutes
Prep Time 2 minutes
Yield 6 serving(s)
Number Of Ingredients 5
- Melt butter in frying pan over medium heat.
- Crack pepper into melted butter, more is better, at least 1 Tbsp (cracked).
- Add Garlic Salt to taste (at least 1 tsp).
- Add Cream.
- Melt in slowly at least 4 Tbsp of paramesan or Tbsp for every person over 4 people, i.e. 6 people - 6 Tbsp.
- Stir constantly, do not allow sauce to "break" or bubble up and foam. This makes the sauce runny.
- Once sauce has reached desired thickness, mix sauce with pasta, adding more parmesan to glue it all together.
Nutrition Facts : Calories 204.7, FatContent 22.4, SaturatedFatContent 14, CholesterolContent 74.7, SodiumContent 69.5, CarbohydrateContent 1.1, FiberContent 0, SugarContent 0.1, ProteinContent 0.9
BEST ITALIAN ALFREDO SAUCE RECIPE - FOOD.COM
A perfect Alfredo sauce for hot pasta. It is very salty, very garlicy and very Italian! I hope you enjoy it as much as I do!
Total Time 10 minutes
Prep Time 2 minutes
Cook Time 8 minutes
Yield 2 cups of sauce, 2 serving(s)
Number Of Ingredients 9
- In a medium saucepan whisk together cream cheese and salted butter over low heat until melted.
- Add feta and stir until combined. (feta will probably not melt completely).
- Mix in fresh garlic and milk stir until combined.
- Next add the salt to taste, and flour to thicken the sauce, you may need to add more flour if your sauce is too runny.
- Lastly stir in the garlic powder and parsley until completely combined. Pour over hot pasta and serve.
Nutrition Facts : Calories 396.8, FatContent 36.6, SaturatedFatContent 22.9, CholesterolContent 115.1, SodiumContent 1265, CarbohydrateContent 9.1, FiberContent 0.3, SugarContent 4.6, ProteinContent 9.3
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