Oh, homemade Alfredo sauce… It is so, so good! I’ve been making this homemade version for many years now, but, back in the old days, I used to buy a jar of store bought on occasion. I was usually trying to save myself the time and effort, however, it NEVER tasted as good as making it from scratch. Never. I tried multiple brands on multiple occasions, but if you’re going to enjoy Alfredo sauce on pasta, it needs to be fresh (and full of butter)! 🙂 The recipe I use is pretty much straight from my Betty Crocker Cookbook. I’m not reinventing the wheel here…just simply sharing the recipe I use (and love!) to make my own delicious sauce. Nothing beats this one. (And, no, I don’t kid myself on this being ‘healthy!’ I know it’s super high in calories and fat, but I’m okay with that. It’s worth the splurge from time to time!)
And just for comparison sake (because I like to share this type of info), if you were to buy a jar of Bertolli Alfredo sauce, here is the list of yucky “bonus” ingredients you’d get that are NOT a part of my homemade version: soybean oil (GMO), modified corn starch, enzyme modified egg yolks, autolyzed yeast extract (MSG), disodium phosphate, xantham gum, and natural flavors. Doesn’t that sound delicious? No?!? That’s what I thought… 😉
Here’s the delicious, basic recipe I’ve been using for years (with a few swaps to organic)…
- ½ cup organic butter
- ½ cup organic heavy whipping cream
- ¾ cup Parmesan cheese, freshly grated
- ½ tsp salt
- 8 oz noodles (preferably organic and whole wheat)
- Cook noodles and drain.
- Meanwhile, heat butter and whipping cream in skillet over medium heat.
- Stir frequently, until butter is melted and mixture starts to bubble.
- Reduce heat to low.
- Simmer 6 minutes, stirring frequently, until slightly thickened.
- Remove from heat, stir in cheese and salt.
- Stir in noodles.
- Serve with additional Parmesan cheese, if desired.
This recipe can easily be doubled for a larger crowd. Just as a side note, though: Alfredo sauce doesn’t re-heat to its same, original consistency. It will still taste good eaten as leftovers, but it won’t be as creamy since the butter and cream will separate. Still, that doesn’t stop me from making extra so we can eat it for lunch the next day. 😉 (Just wanted to give you the heads up.)
And don’t just limit yourself to fettuccine noodles when you make this; you can use whatever variety and shape of noodle you’d like. For last night’s dinner (in the photo above), I used ‘Vegetable Radiatore’ organic pasta from Trader Joe’s. I bought it quite some time ago and just now got around to using it. It’s made from organic durum wheat semolina, spinach, beet, red bell pepper, and paprika. I love it when ingredients are so simple like this! And the noodles were so good, too; just like I expected.
And how did we all like it? Well, you know I loved it! I don’t think there was any confusion on that. 🙂 And my husband always loves my homemade Alfredo sauce. My daughter told me, “This is the best pasta ever!” and one of my boys scarfed two servings down saying, “Me like this! Mmm. It’s yummy!” My other boy ate his entire serving…but it was a pretty pathetic show… ha Can’t win them all, I guess! 🙂