Recipe by Crystal R. Ward
"This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese."
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1 1/2 tablespoons
freshly shredded Parmesan cheese
shredded fontina cheese
ground black pepper
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina.
I served this with farfalle pasta, grilled chicken breasts that were thinly sliced, 6 slices of julienned bacon that I rendered until crisp, I sauteed chopped onion and the minced garlic in the bacon drippings -- drained all of those and set it aside. I also diced 3 roma tomatoes and wahed 3 cups of fresh baby spinach.
I made the alfredo sauce in a large, deep skillet and when it was done I added the al dente pasta. Then I added the sliced chicken breast, bacon, onions, garlic, tomatoes and spinach. I stirred the ingredients until combined, covered the skillet and brought it up to temperature on low heat, stirring occasionally until the spinach was wilted.
Delicious doesn't even come close to describing the meal - much better than I've eaten at any chain Italian restaurant... and the sauce was the star!!
I really wanted to love this recipe, but it just didn't work out as I hoped. I followed the recipe, and it was indeed rich and buttery, but the Parmesan cheese never melted. It tasted great (which is why I'm giving it 3 stars), but the cheese left a gritty texture. My husband works late so I put some aside some for him and he was not impressed at all. He said it reheated poorly and the sauce separated making it unpalatable. It's a good basic recipe, but next time I'll leave out the Parmesan and use it to garnish, or use a different cheese, and less butter to prevent the sauce from breaking down during reheating.
Thank you so much for this recipe! It was the best I've ever had and I've been married to a chef for 21 years!
This is absolutely excellent!!!! It is very rich and high in fat so it is only a special occasion recipe.
OMG! I knew this was greatness after my first taste. I omitted the fontina cheese and used a Parmesan, Romano, asiago blend instead and salted butter. Otherwise I followed the recipe exactly; cutting everything in half to make a smaller portion. I felt like a rock star when I was done, and I was stuffed when my bowl was empty. I put the sauce on farfalle pasta with grilled chicken, spinach and mushrooms. This was better than what I would have gotten in a restaurant. Now when I have a craving for some pasta Alfredo, I can just make it at home. I can't wait to try it with some shrimp and fettuccine. This really is a fabulous recipe.
This was very good. I did 1/4 of the recipe since I only needed a small amount. Added several good twists of freshly ground sea salt and black pepper and several dashes of dried basil; left out the fontina and used a little water instead of the whole milk. Also used 1 clove garlic, finely chopped, instead of minced garlic. Delicious!! :)
I've made many an alfredo sauce in my lifetime and this is the VERY BEST! OUTSTANDING! The key is cooking it slowly and baby it a little. It takes time but it is so worth it!
THIS IS GREAT! I just added 3 tablespoon of fresh pesto and a 1/2 teaspoon of nutmeg
* Percent Daily Values are based on a 2,000 calorie diet.
Buttery Alfredo Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 696
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