RECIPE: Easy alfredo sauce from scratch?

12 years ago

My grad student daughter is always ordering chicken alfredo in restaurants. She cooks a lot but doesn't like the sauces that come in a jar.

I told her I would find out how to make it from scratch, as I figured it must start out with a white sauce base. That I could teach her easily enough.

The only problems I foresee are: she is a student, so complicated recipes are out. Plus, it would be best if it did not use heavy cream. There is no grocery store nearby other than a convenience store, whose stock caters to students, and she does not have a car. When we take her shopping every now and then, what she buys has to last. Ingredients like milk, sour cream, cream cheese, and cheese would be no problem to find at the convenience store.

Thanks for your help!

Featured Answer

WalnutCreek Zone 7b/8a

12 years ago

This recipe used to be on the back of the box of Skinner's Fettuccine. It is so easy. Just make everything is put out ahead of time so that it is at room temperature.

1 cup whipping cream
1 stick butter or margarine
1 T dried parsley or 1/4 cup fresh
1 - 1 ÃÂ½ cups Parmesan cheese
1 package (12 oz) fettucine, uncooked

Bring all items to room temperature.

Cook fettucine according to package directions in salted water and drain, reserving some of the cooking water. Put in large bowl.

Immediately add the remaining ingredients to the hot pasta and stir until extremely well mixed and cheese is melted. If necessary, stir in a small ladle of the cooking water to make a very creamy sauce

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Comments (6)

sushipup1
12 years ago
Check the Cooking Forum
meyoohoo
12 years ago
The original recipe for this classic preparation is simple and perfect for your daughter's situation: Pasta, unsalted butter and grated, aged parmigiano-reggiano cheese. Professionally speaking, anything could be added to this to suit a variety of tastes but this is the basic authentic recipe, which is not a cream sauce.
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cgkats7
12 years ago
not from scratch..... I use Knorr alfredo dry mix. 1/2 cup mix to 2 cups milk, it's very good. I sprinkle a little grated romano on top if I'm just making it for pasta.
zzackey
12 years ago
First time here. A friend gave me a Japanese eggplant plant. How can I cook it without using tomato sauce or oil?
blizlady
12 years ago
walnutcreek, that sounds like a super alfredo sauce to add to my low carb recipes. I would add it to sauteed veggies and for those that can have the carbs, over the pasta. I bet this would make a great sauce for a lasagna with white sauce.