Creamy Parmesan Alfredo Sauce
Transform your dinner party into an Italian feast with this homemade Creamy Parmesan Alfredo Sauce. Inspired by the beloved Olive Garden version, this rich and velvety sauce is sure to impress your guests. The combination of heavy cream, butter, and a blend of freshly grated Parmesan and Fontina cheeses creates a decadently smooth sauce that pairs beautifully with pasta. This recipe yields a generous gallon, perfect for feeding a crowd, while also allowing for easy adjustments for smaller gatherings. Not only can you enjoy this sauce over your favorite pasta, but it's also versatile enough to elevate your chicken and seafood dishes. Freeze any leftovers for a delicious homemade touch to future meals.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
heavy cream
2 quarts (none)
butter
1 lb (unsalted)
flour
2 tablespoons (all-purpose)
Parmesan cheese
1 lb (freshly grated)
Fontina cheese
4 ounces (freshly grated)
minced garlic
3 tablespoons (fresh)
salt
1 teaspoon (to taste)
black pepper
2 teaspoons (freshly ground)
Instructions
1
In a large saucepan over medium heat, melt the butter, and then add minced garlic and flour. Ensure the garlic does not brown, as this can alter the flavor of the sauce.
2
Once the butter is melted and the flour is well combined, gradually whisk in the heavy cream until the mixture is hot and smooth.
3
Slowly incorporate the freshly grated Parmesan and Fontina cheeses into the hot cream mixture, stirring continuously to ensure the cheese melts evenly and doesn’t clump at the bottom.
4
Add the salt and black pepper to taste, continuing to stir occasionally.
5
Simmer the sauce gently until it thickens to your desired consistency, making sure not to allow it to reach a rolling boil, which can cause separation and graininess in the cheese.
6
Serve immediately over your choice of pasta, optionally garnishing with freshly grated Pecorino Romano cheese for an authentic touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Parmesan Alfredo Sauce?
It is a rich, velvety Italian-inspired sauce made from heavy cream, butter, and a blend of Parmesan and Fontina cheeses.
What ingredients are required for this recipe?
The main ingredients are heavy cream, butter, flour, freshly grated Parmesan cheese, Fontina cheese, minced garlic, salt, and black pepper.
How much sauce does this recipe make?
This recipe yields approximately one gallon of sauce, which is ideal for a large crowd or for freezing.
Can I freeze the leftover Alfredo sauce?
Yes, you can freeze any leftover sauce and reheat it for a delicious homemade touch to future meals.
What is the inspiration for this recipe?
This recipe is inspired by the beloved and creamy Alfredo sauce served at Olive Garden.
How do I prevent the sauce from becoming grainy?
Avoid letting the sauce reach a rolling boil, as high heat can cause the cheese to separate and become grainy.
Can I use pre-shredded cheese?
For the smoothest consistency, it is highly recommended to use freshly grated Parmesan and Fontina cheeses.
Why is flour used in this Alfredo sauce?
Two tablespoons of flour are added to help stabilize the sauce and provide a slightly thicker, more velvety texture.
What kind of pasta goes best with this sauce?
Fettuccine is the traditional pairing, but it also works beautifully with penne, rotini, or any pasta that holds sauce well.
Can I add protein to this dish?
Absolutely; this sauce is versatile enough to elevate chicken, shrimp, or other seafood dishes.
How should I cook the garlic?
Sauté the minced garlic in melted butter over medium heat, ensuring it does not brown to avoid altering the flavor.
What is the purpose of adding Fontina cheese?
Fontina cheese is added for its excellent melting properties and to add depth to the flavor profile alongside the Parmesan.
Can I use salted butter?
The recipe calls for unsalted butter to better control the overall saltiness, but you can use salted and adjust the added salt accordingly.
What should I do if the sauce is too thick?
If the sauce is too thick, you can whisk in a small amount of extra heavy cream or a splash of pasta water to reach your desired consistency.
What if the sauce is too thin?
Continue to simmer the sauce gently on low heat, stirring occasionally until it reduces and thickens.
Can I substitute the heavy cream for milk?
Heavy cream is essential for the richness of this specific recipe; using milk will result in a much thinner and less decadent sauce.
How do I store leftovers?
Store the sauce in an airtight container in the refrigerator for 3 to 4 days.
What is the best way to reheat the sauce?
Reheat slowly over low heat on the stovetop, stirring constantly to prevent the dairy and fats from separating.
Is this recipe gluten-free?
As written with all-purpose flour, it is not gluten-free. You can omit the flour or use a gluten-free starch substitute if needed.
What garnish do you recommend?
Serving with freshly grated Pecorino Romano cheese or fresh parsley adds an authentic and bright finishing touch.
Can I make a smaller batch?
Yes, the recipe measurements can easily be halved or quartered for smaller dinner gatherings.
How much garlic is in this recipe?
The recipe uses 3 tablespoons of fresh minced garlic for a robust flavor.
Should I use freshly ground black pepper?
Yes, freshly ground black pepper provides a more intense and pleasant spice than pre-ground pepper.
When should I add the cheese to the sauce?
Gradually whisk the cheese into the hot cream mixture after the butter, flour, and cream have been combined and heated.
Is the sauce suitable for seafood?
Yes, its rich profile makes it an excellent accompaniment for shrimp, scallops, or grilled salmon.
How long does it take to prepare?
The sauce is relatively quick, requiring only the time to melt butter, heat the cream, and melt the cheese through simmering.
What if my cheese clumps?
Ensure the cream is hot before adding cheese and whisk constantly to encourage even melting.
Can I add herbs to the sauce?
Yes, adding fresh parsley or a pinch of nutmeg can add additional layers of flavor to the Alfredo.
Why shouldn't I brown the garlic?
Browning or burning garlic can make the sauce taste bitter and change its creamy white appearance.
Is this sauce very salty?
The saltiness depends on the Parmesan; it is recommended to add the 1 teaspoon of salt 'to taste' after the cheese has melted.