Homemade Alfredo Sauce
It’s National Pasta Day and, while this was not planned in coordination with the holiday, I do have the perfect pasta sauce for you! This was actually my first attempt at making Alfredo sauce. While it did take more time than popping open a jar of sauce, it was easy and worth the extra time. This sauce tastes even better than restaurant Alfredo sauce!
When searching for the perfect Alfredo sauce recipe to try, I found that many recipes are fairly similar. I gathered up a variety of ingredients and decided to create my own version.
Try this rich and creamy Alfredo sauce with the addition of mushrooms and chicken!
Alfredo Sauce 4 servings
- 2 tbsp butter
- 2 tbsp olive oil
- 2 large garlic cloves (chopped finely)
- 4 tbsp cream cheese
- 1 pint heavy cream
- 1 cup grated parmesan cheese (about a 4 ounce block)
Place a saucepan over medium/low heat and add butter, olive oil, and garlic. Let garlic cook for a couple of minutes. Add cream cheese and heavy cream, stirring often, bring sauce to a simmer.
Add parmesan cheese and let sauce simmer, stirring frequently, for 8-10 minutes or until sauce has thickened and cheese has melted. Salt and pepper to taste.
Serve over pasta (I used campanelle pasta) or vegetables!
Homemade Alfredo sauce isn’t an ideal leftover food, but you can definitely work with it! Store any leftover pasta and Alfredo sauce in separate containers. When re-heating, heat sauce slowly and whisk it with a fork to re-blend cream and butter. Add a little bit of cream or milk if sauce is too thick.