Homemade Creamy Alfredo Sauce with Fettuccine
ID: 21fbab79...
A rich, creamy, and classic American-Italian Alfredo sauce made from scratch with just a few simple ingredients. Perfect for coating thick noodles like fettuccine, chicken, or shrimp.
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🍳 요리 흐름
Grate the Parmesan cheese and mince the garlic. → Melt the butter and gently sauté the garlic. → Whisk in the heavy cream and heat until steaming. → Gradually whisk in the Parmesan cheese until melted and thick. → Season with white pepper and salt, then toss with cooked fettuccine.
조리 단계
간단한 조리 순서
Grate the Parmesan cheese and mince the garlic. → Melt the butter and gently sauté the garlic. → Whisk in the heavy cream and heat until steaming. → Gradually whisk in the Parmesan cheese until melted and thick. → Season with white pepper and salt, then toss with cooked fettuccine.
소개
A rich, creamy, and classic American-Italian Alfredo sauce made from scratch with just a few simple ingredients. Perfect for coating thick noodles like fettuccine, chicken, or shrimp.
단계 1
Finely grate 1.5 cups (80g) of fresh Parmesan cheese (Parmigiano Reggiano).
단계 2
Smash, peel, and finely mince 3 cloves of fresh garlic.
단계 3
Melt 4 tbsp (57g) of butter in a saucepan over low to medium heat, ensuring it does not brown.
단계 4
Add the minced garlic to the melted butter and sauté gently on low heat for 2 to 3 minutes until sizzling.
단계 5
Pour in 1.5 cups (375ml) of heavy cream and whisk constantly over low-medium heat for 3 to 5 minutes until it is warm and steaming, but not boiling.
재료 목록
중요 사항
Use fresh block Parmesan cheese (Parmigiano Reggiano) for the best flavor and smooth melting.
Keep the heat low to medium to prevent the butter from browning or the cream from boiling and separating.
Cook the pasta to al dente so it finishes cooking slightly when tossed with the hot sauce.
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