It all started the other day when I accidentally eavesdropped on a conversation between two twenty-somethings discussing how technology is ruining our ability to remember things (what is a Rolodex anyway?). I thought I’d show them my old school skills, but alas, it turns out my memory only serves me right when it comes to ingredients and baking times. And in response to their complaints about maintaining human connection, I told them about what I call “ultra-connective noshing.” It’s like an episode of Friends, but with tastier outcomes.
Living in New York comes with its fair share of hectic days when my little munchkins wreak havoc in the kitchen, demanding “Mommy’s Special Sauce” while I unsuccessfully attempt to locate my sanity. I’ve had countless heart-to-hearts with my spatula while stirring in a hypnotic frenzy. Oh, the stories we could tell!
The kitchen is where I unleash my inner sass and let’s be real, who would have thought that a few bouts of cathartic cooking could bring me closer to the essence of life? Or at least, a really good Alfredo sauce. It may seem like an overstatement, but this bubbly, saucy situation is what rejuvenates me during the rough moments. The kitchen is my happy place where I regain control over the chaos (mmm, kindergarten memories), and concoct a masterpiece, one whisk at a time, while somehow managing to hold my life together (kind of).
So, here’s a sneak peek into my kitchen. I promise you, this sauce will change your life – or at least make your tastebuds do a happy jig. Buckle up, because the flavors are going to literally blow your mind! But, hold up, before we dive in, let’s all take a collective deep breath because we’re about to embark on a journey into the heart of luscious sauce city. Enjoy the ride, my fellow sauce enthusiasts!
- Heavy cream – The backbone of this creamy sauce, adding richness and creaminess to the dish.
- Garlic, minced – A flavor powerhouse that elevates any dish. If you’re in a pinch, you can also use garlic powder.
- Butter – The key to making the sauce extra rich and decadent, use real butter for best results.
- Parmesan cheese – Adds a salty flavor and thickens the sauce, use pre-grated or freshly grated, depending on what you have.
- White American cheese – Adds a creamy texture to the sauce and helps to thicken it up.
- Black pepper, freshly cracked – A must-have for any savory dish, pre-ground black pepper will work if you don’t have fresh.
- Alright, let’s get our skillet on medium heat and start melting that butter.
- Throw in that minced garlic and cook it for 2-3 minutes while stirring.
- Now, we’re gonna add in the heavy cream, but don’t dump it all in at once, that’s a recipe for disaster. Gradually add it in, while constantly stirring. You don’t want the cream to curdle, trust me.
- Once you’ve added all the cream, it’s time to incorporate the Parmesan cheese, just like before, slowly and steadily. And don’t you dare stop stirring!
- Now we’re gonna add in some white American cheese and give it a good stir.
- Sprinkle some freshly cracked black pepper and let it thicken for a few minutes if needed.
- Serve this sauce over your favorite pasta, and don’t forget to use a good quality Parmesan cheese for best results. But if you don’t have Parmesan, you can use Romano cheese as well.
- Never stop stirring and let the sauce bubble for a few more minutes if it’s not thick enough.
- And if you want to be a boss, use a Parmesan grated straight off the block.
Serving Suggestions for Creamy Alfredo Sauce
- Serve it over your favorite pasta! This sauce is the perfect addition to any pasta dish, adding a rich and creamy flavor to the mix.
- Try it as a dipping sauce for garlic bread. Just imagine dipping a warm, crusty piece of garlic bread into this velvety sauce. Heaven!
- Make a decadent chicken alfredo. Cook some juicy chicken breasts in a pan and then toss them with this sauce, serving over a bed of fettuccine pasta.
- Elevate your veggies with this sauce. Whether roasted or sautéed, vegetables like asparagus, broccoli, and carrots will be taken to the next level with a drizzle of this creamy alfredo sauce.
- Want to get fancy? Serve it over a bed of risotto. The creamy sauce will add a rich and indulgent flavor to this classic Italian dish.
- A fun fact: Alfredo sauce is actually a classic Italian dish, originating in Rome! So, you can serve it with a side of Italian-style meatballs or roasted pork for a authentic Italian meal.
- As a bonus tip, use a high-quality Parmesan or Parmesan grated straight off the block for best results. You won’t regret it!
What type of cheese should I use for this Alfredo sauce recipe?
You should use a high-quality Parmesan or Parmesan grated straight off the block for best results. Additionally, you can use white American cheese, but a good quality parmesan will give you the best flavor.
Can I use something other than heavy cream for this recipe?
You can use a lower fat cream or milk, but it will change the texture and richness of the sauce. If you are looking for a lighter option, you could try using a non-dairy milk like almond milk. But keep in mind it will change the taste as well.
How do I make sure the cream doesn’t curdle while making this sauce?
Never stop stirring! You don’t want the cream to curdle. Keep stirring when adding the cream, American cheese, and Parmesan. If you follow this rule, you’ll be sure to have a smooth and creamy sauce.
My sauce isn’t thick enough, what should I do?
If your sauce isn’t thick enough, allow it to bubble for a few more minutes before serving, that should do the trick. If you want to thicken it even more, you could also try adding a bit more cheese or even a spoonful of flour.
Can I make this recipe in advance?
Sure thing, you can make this recipe in advance. Keep it in the fridge, and reheat it on a stove over low heat. If it’s too thick when you reheat it, add a splash of cream and stir. And voila! you’ll have a perfect Alfredo sauce.
Classic Alfredo Sauce
- 2 cups heavy cream
- 4 Tablespoons unsalted butter
- 5 Tablespoons minced garlic
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 slices Prosciutto di Parma
- N/A freshly cracked black pepper
- 1 teaspoon lemon zest
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped parsley
- Over medium heat, melt the butter in a skillet.
- Add minced garlic and cook for 2-3 minutes, stirring frequently, until fragrant.
- Gradually add the heavy cream, stirring continuously to prevent curdling.
- Stir in the freshly grated Parmigiano-Reggiano cheese until fully incorporated.
- Add salt and freshly cracked black pepper to taste.
- Fold in the lemon zest, dried basil, dried oregano, and red pepper flakes.
- Allow the sauce to simmer for 5-7 minutes or until it thickens to your desired consistency.
- Meanwhile, in a separate pan, cook the Prosciutto di Parma until crispy. Crumble it and set aside.
- Remove the sauce from heat and stir in the chopped parsley.
- Serve the Alfredo sauce over your favorite pasta, topped with the crispy Prosciutto di Parma crumbles.
To prevent curdling, make sure to stir continuously when adding the cream and cheese.
The sauce will thicken as it cools, so remove it from heat before it reaches your desired consistency.
The crispy Prosciutto di Parma crumbles add a delicious salty, savory flavor and texture contrast to the creamy Alfredo sauce.