ITALIAN WHITE SAUCE RECIPES RECIPES

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BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR ...



Basic Italian White Cream Sauce (Like an Alfredo or ... image

This recipe is for a basic Italian White Cream Sauce (like an Alfredo or bechamel) for Pasta, Chicken, Shrimp, etc. You can add other ingredients to suit your liking, this is the basic version - goes great over Fettuccine or Tortellini... you can also add 1 teaspoon oregano or parsley to flavor. If you throw in some bacon, carmelized onion & a handful of frozen peas & serve over pappardelle it is absolutely fabulous!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 7

1 cup heavy cream
1/2 cup butter
3 -4 tablespoons flour
3 tablespoons parmigiano, grated
1/4 teaspoon garlic powder
1 ounce prosciutto (finely sliced then shredded **optional**) (optional)
1 dash salt

Steps:

  • Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
  • Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
  • Add more cream or flour depending on desired consistency.

Nutrition Facts : Calories 215.3, FatContent 22.5, SaturatedFatContent 14.1, CholesterolContent 71.3, SodiumContent 132.1, CarbohydrateContent 3.1, FiberContent 0.1, SugarContent 0.1, ProteinContent 1.1

WHITE SAUCE FOR PASTA RECIPE | ALLRECIPES



White Sauce for Pasta Recipe | Allrecipes image

My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.

Provided by KEIRISTY

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces    Creamy

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons margarine
3 tablespoons all-purpose flour
1 cube chicken bouillon, crumbled
1?½ cups boiling water
1 cup 2% milk
ground white pepper to taste

Steps:

  • Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.

Nutrition Facts : Calories 153.2 calories, CarbohydrateContent 7.8 g, CholesterolContent 20.3 mg, FatContent 12.4 g, FiberContent 0.2 g, ProteinContent 2.9 g, SaturatedFatContent 5.4 g, SodiumContent 418.8 mg, SugarContent 2.9 g

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WHITE SAUCE FOR PASTA RECIPE | ALLRECIPES
My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.
From allrecipes.com
Reviews 4.4
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 153.2 calories per serving
  • Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.
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