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One of my favorite indulgences is super rich and creamy fettuccine Alfredo. Since I don't often eat pasta, this is truly a treat whenever I do make it.
This Alfredo sauce is so easy to whip together. Cook some noodles (or, if you're grain free like me, you can use veggies or kelp noodles), while you're whisking together this sauce, and you'll quickly have a dinner that tastes like you're dining in a nice restaurant.
While I do love just noodles and sauce, sometimes it needs a little something more, so feel free to add fresh, steamed veggies and/or grilled chicken, fish, or shrimp for an even heartier meal.
You can adjust the garlic to suit your tastes. For those of you who have been reading my site for any amount of time, you know that I'm a garliholic, so I use a lot!
Oh, and before I forget. For a spicy Southwestern twist on a classic fettuccine Alfredo, sprinkle some of my homemade Cajun spice on top of your pasta right before serving. It is SO good!
Shout out to my friend Suzanne from Strands of My Life for shooting the photo for this recipe!
- ¼ cup grass-fed butter
- 1-2 tbsp. garlic, minced
- 1-2 tbsp. flour of your choice
- ¾ cup whole milk
- ¾ cup heavy cream
- 1½ cups shredded Parmesan cheese
- ¼ tsp. fresh ground black pepper (or to taste)
- Sea salt to taste (you probably won't need much salt since the Parmesan is very salty)
- In a medium saucepan, over medium heat, melt the butter.
- Add the fresh garlic and saute until the garlic is lightly browned.
- Add a dash of salt and fresh ground pepper and stir.
- Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
- Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.
- After you've cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
- Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it's all incorporated.
- Remove from heat and taste for salt and pepper. Adjust as needed.
- This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast, or else it will break and you'll be left with a separated mess of goop in the pot. Trust me, I speak from experience. 😉
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About Jessica Espinoza
Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.
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I tried this last night and it is amazing!! Never had better even in a resturant and i have tried this everywhere bc alfredo is my favorite dish. Ucan subsritute. 1/2 2%hr milk and use 1/2 half and half if u dont want to use whole milk. Also, i used equal portions of asiago, mozerella, romano and parmesean for even more flavor! Amazing!! I will never buy the powder sauce again!!! Thank u!!”
Huh? Whole milk *might* have a fat content of 5%, max. Half and half is 7% fat, anyways. The mixture of half &half and 2% milk is going to be 4.5%….
Then add the cheese – 30 to 50% fat in mozzarella, depending on type, and about 33% for the hard cheese…
What’s the point of the confusing and ultimately unneeded substitution???
Or is this a “get the low-fat buttermilk…” kind of thing?
I’m looking out for lactofermented garlic!
Mark – here’s the LF Garlic: http://www.deliciousobsessions.com/2012/09/52-weeks-of-bad-a-bacteria-week-32-lactofermented-garlic-updated-for-the-pickl-it/
We just made LF Garlic from a recipe from Nourishing Traditions. So good, it is very flavorful but not overwhelming.
LF Garlic is my favorite! Here’s my recipe: http://www.deliciousobsessions.com/2012/09/52-weeks-of-bad-a-bacteria-week-32-lactofermented-garlic-updated-for-the-pickl-it/
Made this tonight first time making it and added nutmeg to it about 2 pinch’s or so made it much better.
YUM!!! Great addition! 🙂
Fat Free Half and Half would be awesome.
Hi Jay – I don’t do “fat free” products. “Fat free” does not mean healthy. Our bodies need fat to function and the “fat free” dietary movement has been one of the worst things that has ever happened. It is one of the primary reasons we are in the middle of an obesity and preventable disease epidemic. Use real half & half and enjoy! 🙂
When I make it, I use 1/4 # of cream cheese instead of flour~ It is so yummy!
Great idea Terri! Thanks for sharing that substitution! 🙂