Patrick Oconnell
A traditional Alfredo sauce is a simple white/cream sauce made with butter, heavy cream, and parmesan cheese. However, the amount of cheese used in the sauce can vary depending on the desired thickness and flavour. Some recipes call for just half a cup of parmesan, while others use up to 1 and a half cups. For a thicker sauce, cream cheese, mascarpone, or sour cream can be added, with some recipes including up to 4 ounces of cream cheese. Mozzarella is also sometimes added to increase the cheese content and help thicken the sauce.
| Characteristics | Values |
|---|---|
| Type of cheese | Parmesan, Mozzarella, Cream Cheese, Mascarpone, Sour Cream, Philadelphia Cream Cheese, Italian Shredded Cheese |
| Quantity of cheese | 1/2 cup, 3/4 cup, 4 ounces, 1 cup, 6 ounces, 1 1/2 cups |
| Other ingredients | Butter, Olive Oil, Heavy Cream, Milk, Salt, Pepper, Garlic, Italian Seasoning, Cajun Seasoning, White Pepper, Garlic Powder, Cornstarch, Water, Parsley, Spinach, Chicken, Shrimp, Broccoli |
| Recipe Yield | 2 cups, 3 cups |
| Storage | Store in an airtight container in the refrigerator for up to 5 days |
| Reheating | Reheat on stovetop over low heat, stirring often; avoid microwaving |
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What You'll Learn
Alfredo sauce with cream cheese
Alfredo sauce is a rich and creamy Italian sauce made with heavy cream and Parmesan cheese. It is traditionally served with pasta, but can also be used as a dipping sauce or to drizzle over grilled chicken, shrimp, or meatballs. While the classic recipe is delicious, some people like to add extra ingredients such as garlic, salt, pepper, and Italian seasoning to enhance the flavor.
Ingredients
- Butter
- Heavy cream
- Parmesan cheese
- Cream cheese
- Milk
- Parsley
- Garlic powder
- Black pepper
Method
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper. Remove from heat when the sauce reaches the desired consistency. The sauce will thicken rapidly, so be sure to thin with milk if it cooks too long. Toss with hot pasta and serve immediately.
Tips
- For a thicker sauce, cut the cream cheese into cubes and add it in small amounts while stirring.
- If you want to use salted butter, just adjust the amount of salt you add (or don't add any).
- For a lighter version, use low-fat cream cheese and skim milk instead of heavy cream.
- If you want to make it gluten-free, serve it with gluten-free pasta, spaghetti squash, or zucchini noodles.
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Parmesan and mozzarella
When making an Alfredo sauce, it is important to use full-fat, freshly grated, high-quality Parmesan cheese. This will ensure a smooth, creamy texture and a rich flavour. Freshly grating the Parmesan will also help it melt more easily and prevent a grainy texture. You can use a microplane grater to grate the Parmesan, or grate it straight from the block. It is best to avoid pre-grated or shaker-style Parmesan cheese.
Mozzarella cheese is also an important ingredient in Alfredo sauce. Again, it is best to use full-fat mozzarella for the creamiest result. Shredded mozzarella is a good option, and you can add it to the sauce along with the Parmesan.
The exact quantities of Parmesan and mozzarella cheese to use can vary depending on personal preference and the desired thickness of the sauce. One recipe suggests using 1/2 cup of Parmesan and 3/4 cup of mozzarella, while another recommends 1 1/2 cups of Parmesan. You can adjust the measurements based on your taste preferences and the consistency you want to achieve.
In addition to the cheeses, other essential ingredients in a classic Alfredo sauce include butter, cream, and garlic. Some recipes also include heavy cream, whipping cream, cream cheese, milk, salt, pepper, and seasonings. The combination of these ingredients creates a rich, creamy, and savoury sauce that is perfect for pasta dishes, vegetables, or meat.
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Grating your own cheese
To ensure a smooth and creamy sauce, it's best to grate the cheese yourself using a kitchen tool such as a microplane, a box grater, or a handheld grater. If you're grating a large quantity of cheese, a rotary cheese grater can be a worthwhile investment. When grating, use the long grating side of your grater to create bigger shreds, as they melt more evenly and blend better.
For the best results, it's recommended to use freshly grated Parmesan cheese off the block. This ensures that your sauce isn't grainy. Block Parmesan tends to melt better than pre-grated cheese, and it's worth noting that the cheaper, pre-grated varieties often lack flavour compared to real Reggiano. If you're using a block of Parmesan, grate it as finely as possible to avoid any globules of cheese that won't dissolve.
Once you've grated your cheese, let it stand for about 20 minutes to bring it to room temperature before adding it to the heated cream and melted butter. This step is important to avoid overworking the cheese, which can result in stringy globs of cheese forming in your sauce. Slowly incorporate the cheese into the cream mixture on low heat, stirring continuously. Remove the mixture from the heat just before the cheese is completely melted, and continue stirring to achieve a smooth and creamy sauce.
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Adding milk
Alfredo sauce is a rich and indulgent treat to have with pasta. While the traditional sauce uses butter, heavy cream, and parmesan cheese, you can also make a delicious Alfredo sauce with milk.
To make an Alfredo sauce with milk, you will need:
- Butter
- Milk
- Flour
- Parmesan cheese
- Italian seasoning
- Fresh basil
- Garlic
First, melt the butter in a medium-sized pan over low heat. Add the garlic and whisk until well blended. Next, add the flour and whisk on medium-high heat until the mixture bubbles gently and thickens.
Now, slowly add the milk, whisking continuously. Add the milk a little at a time (1/4 cup or 1 cup, depending on the recipe) and whisk until it thickens before adding more. You can use whole milk, 2% milk, or even almond milk, but be aware that these may make the sauce a little thinner. Warming the milk first is optional, but it will speed up the cooking process.
Once you have added all the milk and the sauce has thickened, add the shredded Parmesan and Italian seasoning. The sauce will continue to thicken, so keep adding milk until you achieve the desired consistency, whisking constantly.
Finally, season with salt and pepper, and stir until you have a smooth sauce. You can also add extra grated cheese, freshly chopped parsley, or more pepper if desired.
This homemade Alfredo sauce is perfect for beginners and can be made in about 5-10 minutes.
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Thickening the sauce
Thickening your Alfredo sauce is a simple process that can take your dish from ordinary to extraordinary. The key ingredient that adds the most flavour to Alfredo sauce is cheese, and the general recommendation is to use Parmigiano-Reggiano, although Pecorino Romano or Grana Padano are also good options.
The amount of cheese you add depends on the consistency you want to achieve. It is best to add the cheese a little at a time, stirring as you go, as you can always add more but you cannot remove it once it's in the sauce. If you want to make your sauce even thicker, you can also add some cream cheese. Cut the cream cheese into cubes and add them to the sauce gradually while stirring.
Another way to thicken Alfredo sauce is by reducing the heavy cream during the cooking process before adding the cheese. For example, if a recipe calls for one cup of heavy cream, you can reduce it to one-third of a cup, leaving a very decadent, creamy sauce.
If you want to thicken your sauce even further, you can make a cornstarch slurry. Mix equal parts cornstarch and water, about 2 tablespoons of each for four servings of pasta and sauce. Bring your sauce to a boil and then add the slurry, starting with 2 teaspoons and then adding 1 teaspoon at a time until you reach your desired consistency.
Finally, if you are serving your Alfredo sauce with fresh pasta, you can naturally thicken the sauce by tossing the uncooked pasta with flour before cooking it. Place the pasta in a bowl and add a generous spoonful of flour, using tongs or your hands to gently toss the pasta until all the noodles are evenly coated. Then, slide the noodles and any excess flour into a pot of boiling water.
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Frequently asked questions
You will need 1 cup of freshly grated Parmesan cheese for a basic Alfredo sauce.
For a creamier sauce, you can add 3/4 cup of mozzarella cheese in addition to the Parmesan.
You can add 4 ounces of cream cheese to your basic Alfredo sauce for a creamier texture.
You can add 1/2 cup of a Parmesan and Romano cheese mixture for an authentic Italian flavor. You can also add 3/4 cup of mozzarella cheese to thicken the sauce.
