Creamy, comforting, utterly delicious, and incredibly simple: pasta alfredo. You won’t find a better and more straightforward Alfredo sauce recipe than this one!
This is one of my absolute favorite sauces to make. Why? Because it’s incredibly simple, incredibly adaptable, and only requires three ingredients—butter, cream, and cheese. Despite the fact that I used this sauce on pasta, you can also use it to make flatbreads and pizzas, or even as a dip. Thank you, Italy, for blessing the culinary world once again.
Now, some might counter that Alfredo sauce is actually American and not Italian. I’ll give you a quick history lesson. This sauce was created in Rome by Alfredo. His sauce was merely a butter, Parmesan cheese, and pasta emulsion. The version that we are familiar with and love today has cream and garlic added for a saucier consistency. So I suppose we can refer to this updated sauce as the Italian-American offspring.
How To Make A Homemade Alfredo Sauce
Alfredo Sauce is not what you might think it is. Up until it reaches this extremely thick creamy sauce, it is not a reduction of heavy whipping cream. Yes, that is the quick, fattening version, but it is in no way a classic.
To give you an idea of consistency, I know that I always cook sauces until they are thick and suggest thinking of alfredo sauce. Due to their size and the fact that alfredo sauce can adhere to such large pasta noodles, fettuccine noodles are another traditional accompaniment to alfredo sauce.
Simple ingredients for a homemade Alfredo sauce include butter, grated Parmesan cheese, and some starchy pasta water. Once the fettuccine noodles are finished cooking, add the butter, parmesan, salt, and a little pasta water to a bowl, and stir until the noodles are thoroughly coated.
I like to top the fettuccine noodles with alfredo sauce with fresh chopped parsley and a little bit more shaved Parmesan cheese once the cheese in the sauce has completely melted, just like in a mornay sauce.
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Introduction: Homemade Fettuccine Noodles & Alfredo Sauce
For those of you who love Olive Garden, get ready to be pleasantly surprised, you are in for a real treat. I lived in Italy for a while and a dear family taught me how to make this, and I have now passed it along to my girls. This Fettuccine Alfredo is AMAZING! In fact, my husband has said many times that it beats Olive Gardens! Let’s get started!* Just a heads up, this recipe is beyond unhealthy and may dirty every single dish in your kitchen, but I promise it will all be worth it! I hope this recipe is everything you hoped for and more!
Make a well in the center of the mounded flour
Try to keep the ridges high and the crater wide since you’re essentially making a flour bowl for your eggs.
FAQ
How do you make fettuccine noodles?
- Add salt to taste and bring 4 to 6 quarts of water to a rolling boil.
- Add contents of package to boiling water.
- Return to a boil. Boil uncovered, stirring occasionally, for 12 minutes for true “al dente” pasta.
- Remove from heat.
- Serve immediately with your favorite Barilla sauce.
What are Alfredo noodles made of?
Alfredo di Lelio I (1882-1959) invented the Fettuccine Alfredo, an Italian pasta course. The main ingredients are Fettuccine, Butter, and Parmesan Cheese. In the US, additional ingredients include Broccoli, Cream, Parsley, Garlic, Chicken, Shrimp, Turkey, and Salmon.
How do you make Alfredo stick to noodles?
The secret is pasta water, according to Kenji Lopez-Alt. If you intend to let your pasta finish cooking in your pasta sauce, you should thin the sauce with a little pasta water. The real secret to getting your sauce to stick to your pasta is pasta water.
What is the original Alfredo sauce made of?
Typically, only Parmesan cheese, butter, pasta water, and salt are used to make the traditional, authentic Italian alfredo sauce.
