My wife took me to Disneyland ten years ago, and after riding Space Mountain, we had the munchies, so we stopped in Redd Rockett’s Pizza Port in Tomorrowland. We had chicken alfredo on top of fusilli, and I remember thinking it was the best thing I ever ate. At the time, she wasn’t my wife and didn’t believe that I knew how to make alfredo sauce, and then I realized that the hard part was finding fusilli, which most markets sell as Capitopi.
As a kid, I had a friend down the street whose mom took pity on me and had me over for dinner and even took me to Rockport for a week in the summer. His mom was a great cook and taught me how to make alfredo. I still have the green index card she wrote the recipe down on. In college, I briefly had a second Italian roommate who used to make his family Alfredo recipe. This is kind of a mix of the two.
I like my alfredo sauce on the thin side if you want it thick, you can always add a tablespoon of flour. The trick is to use heavy whipping cream, not regular milk. I once tried to make it with non-fat milk hoping to be healthy, but it just doesn’t work. If you are going to eat Alfredo, go with the cream, this could be one of my best recipes.
Another thing I want to point out and my wife hates that I do this. I use a big fork to mix the sauce and not a whisk. I don’t know why but it seems to taste better that way. I found a great saucepan on Amazon, if you don’t have one I recommend picking one of them up.
Alfredo Sauce is a creamy Italian sauce made for pasta.
- Prep Time: 3 Minutes
- Cook Time: 10 Minutes
- Total Time: 13 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: sau
- Cuisine: Italian
- 8 ounces Pasta
- 1 Fresh Garlic Clove
- 1 Tablespoon Butter
- 1 cup Heavy Whipping Cream
- 8 Tablespoons Kraft Parmesan Cheese
- 2 Pinches Salt
- 1 Pinch Ground Black Pepper
- Boil Water For Pasta
- Heat saucepan over medium heat
- Melt butter and add minced garlic (I like the garlic chunky for this recipe)
- Add heavy cream and bring to a gentle boil.
- Put on low heat
- Mix continuously while adding half the parmesan cheese.
- Once the sauce is unlumpy add the second half of parmesan cheese.
- Keep mixing the sauce will thicken after about five minutes while the pasta is cooking.
- Add salt and black pepper.
- The longer the sauce sits, the thicker it will get.
I actually prefer this recipe with spinach fettuccine. The kind of pasta doesn’t matter as long as you use fresh garlic and heavy cream, it should come out great. I always use Kraft Parmesan.