Alfredo
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I have this occasional need or want to make items that you can very easily find pre-made and basically ready to serve. Alfredo sauce is one of those items. Within the last year I decided it’d be fun to try and make at home, just to see how easy it was and how it compares to the stuff you can buy in a jar.
It’s definitely quick and easy, requiring only six ingredients. That may sound like a lot for sauce but it really isn’t. They’re all very basic items, most of which you probably already have on hand! Even better, there is minimal effort needed for preparation. The most time consuming part is mincing the garlic. I definitely prefer fresh garlic but if you wanted an even quicker method you could certainly use the pre-minced variety found in little jars. Overall this sauce will take maybe 10 minutes and that’s including any prep work of gathering supplies, mincing etc.
Even as easy as it is, does it compare to jar sauce? Well, it’s totally different. We love jar sauce. I’m a big fan of Classico sauces. We all have our favorite, that just happens to be mine. In the winter I almost always have a jar or two sitting in the pantry ready to be used for a quick or last minute dinner. The big difference between this homemade version and what we’re use to is the thickness. The Classico version is much thicker, that doesn’t necessarily make it better… just different. The homemade version has a stronger flavor which you can of course adjust to personal preference – more or less garlic, more or less seasoning, add in other flavors etc. The only addition I ever add to the pre-made version is pepper. Something else I love and sometimes in great quantity.
Would I make this again? Yes, because it’s that easy. But it won’t stop me from buying the jar version we love so much. Possibly because of the thickness and difference but also because of the ease of use. I don’t have to think about it. Just pop that jar open, heat up and mix with cooked pasta.
If you’ve never made alfredo from scratch, do try it at least once. You may find that you love it. And again… it’s so quick simple you won’t be wasting an entire afternoon making it!
Alfredo
Ingredients
- 3 Tbsp unsalted butter
- 2 cloves garlic minced
- 1 1/2 C heavy cream
- 1 1/2 C Parmesan cheese finely grated
- ground black pepper to taste
- salt to taste
Instructions
- Melt butter over medium heat in a double boiler or small to medium saucepan. Add minced garlic and heavy cream. Reduce heat to medium/low and allow to cook for roughly 5 minutes. Sprinkle in cheese, salt and pepper. Continue cooking until cheese has blended and sauce has thickened slightly, an additional 5 minutes or so.
- Serve over warm pasta.
Notes
I really shouldn’t have looked on this post. I haven’t made alfredo sauce in a long time, but there’s a very good reason for that. Because it just tastes so freakin’ good!
Yummy! I’ve found that homemade alfredo sauces don’t coat the pasta like the jarred stuff but who knows what they put in it to get it that texture, you know? This looks and sounds really good!
I love homemade Alfredo sauce, and your recipe is perfect! Great pictures too! Nicely done, you made one of my favorite meals!:)
Can I come over for lunch? I’ll be there in like 10 hours.
Rachel (my wife) and I LOVE alfredo! Especially great in the summer when we don’t want to turn the oven on. Yum. Thanks for sharing :)
My son would absolutely love this sauce. I’m bookmarking it right now. Thanks. And I totally agree with you, Classico is my favorite jar sauce!
Oh this looks so good and easy! I’ve only made alfredo at home one time and it was to put on a spinach pizza! I bet this was so good with the garlic in the sauce…yum!
We love alfredo in our house. No mac n’ cheese for us…just alfredo and never jarred…not a fan. Simple and perfect!
Ha-now there is really no excuse to buy store bought. This looks like an easy and tasty recipe and I will not miss all the preservatives. thanks for sharing.
I’m pretty sure when I moved in alfredo sauce was the only sauce Handsome would eat (unless you count melted velveeta….). Now I make different versions here and there and thin out how often he’s eating the jarred version – but you certainly can’t top it on a late night and quick dinner!
Delicious – I can guarantee your Alfredo is WAY better than what you would buy in a jar!
Carbolicious & fabulous bowl of pasta!
When I make Alfredo, I add a tablespoon of flour into the butter at first, let it brown and cook slightly before adding your cream. That way, it will thicken up better, and don’t add the cheese until it’s already started to thicken.
This looks so good – I’m seriously drooling!
Thanks for a wonderful recipe!!
Wow this looks really delicious, such a great recipe! Love your blog and so glad to be a new follower! :)
I can’t belive it but i have never made alfredo sauce, i usually make carbonara sauce. But need to try this out.
If you use cream cheese instead of heavy whipping cream, it comes out thicker and creamier.
I haven’t found a jarred alfredo that I love. I might have to give the Classico a try, but when homemade is this easy maybe not. It sounds great.
Yum! I think I’ve only made Alfredo sauce once or twice, and your post is making me want to rush home and whip it up ASAP!
I so love alfredo sauce…too much really :) Looks wonderful!
I think the more you make this, the less you’ll reach for the jar, seriously. It looks fantastic.
Yum! I’ve never tried making alfredo sauce, and since I’m not a big fan of the jarred alfredo, I’ll definitely try this out!