3 Ingredient Alfredo Sauce Food

3-INGREDIENT FETTUCCINE ALFREDO

3-Ingredient Fettuccine Alfredo image

This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 4

Ingredients

2 sticks butter
1/2 pound grated Parmesan cheese, plus more for serving
Salt
1 pound fettuccine

Steps:

Using an electric mixer, beat butter and Parmesan until creamy.
In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.

THREE-INGREDIENT KETO ALFREDO SAUCE

Three-Ingredient Keto Alfredo Sauce image

This beats store-bought Alfredo sauce and is so easy to make. As a bonus, it's keto and low-carb friendly! I use a Microplane® grater to shred my Parmesan cheese. If you use store-bought grated Parmesan cheese, it won't be as smooth.

Provided by thedailygourmet

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons unsalted butter
5 fluid ounces heavy cream
2 cups finely grated Parmesan cheese
1 pinch freshly grated nutmeg, or to taste

Steps:

Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined.
Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

Nutrition Facts : Calories 352.9 calories, Carbohydrate 2.8 g, Cholesterol 101.4 mg, Fat 31.1 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 19.2 g, Sodium 626.6 mg, Sugar 0.5 g

5-INGREDIENT ALFREDO SAUCE

5-Ingredient Alfredo Sauce image

This is an easy sauce to go over pasta, or chicken or both. It is very big on flavor and is not very time consuming to make.

Provided by Lab Chef

Categories Sauces

Time 30m

Yield 1 1/2 cups, 2-4 serving(s)

Number Of Ingredients 5

Ingredients

10 ounces heavy cream
1 tablespoon parsley flakes (optional)
2 -3 garlic cloves, crushed
2 tablespoons butter
1/2 cup fresh parmesan cheese, grated

Steps:

In a medium sized sauce pan sweat the crushed garlic cloves in the butter until light brown and fragrant.
Add the heavy cream and parsley to the garlic and butter, mix to combine. (It may take some time for the mixture to come together).
Turn the heat to medium and reduce the cream by 1/3 to 1/2 depending on how thick you like the sauce.
When the cream has reduced turn the heat down to medium low and add the cheese. Mix to combine, sauce will thicken substansually. (If you heat is too hot the cheese will break and you will have a grainy sauce.).
Keep over medium low heat for 2-5 minutes until combined, serve over cooked pasta, chicken or use as a dipping sauce for freshly baked french bread.

HOMEMADE ALFREDO SAUCE

Homemade Alfredo Sauce image

When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. -Jackie Charlesworth Stiff, Frederick, Colorado

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1/2 cup finely chopped shallots
5 garlic cloves, minced
2 cups heavy whipping cream
1-1/4 cups shredded Asiago cheese
1 cup grated Parmesan cheese, divided
3/4 cup grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) uncooked gluten-free pasta

Steps:

In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

Nutrition Facts : Calories 740 calories, Fat 51g fat (31g saturated fat), Cholesterol 141mg cholesterol, Sodium 692mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

EASY PEASY 5 INGREDIENT ALFREDO SAUCE

Easy Peasy 5 Ingredient Alfredo Sauce image

Title says it all! Yummiest alfredo sauce I've had,crazy how easy and tasty this is! Don't think I'll ever buy store-bought again! Awesome on fetticini,spaghetti,macaroni,shrimp,chicken,steak etc etc! Note Just watch milk substitutions,i've tried it with 2% and whole milk but it didn't turn out half as well as with evaporated milk.

Provided by Hislovesbest

Categories Sauces

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons salted butter or 2 tablespoons margarine
1 (370 ml) can evaporated milk
1 -2 teaspoon chicken stock powder
1 cup shredded parmigiano-reggiano cheese or 1 cup other parmesian shredded cheese
1 -2 garlic clove, grated

Steps:

Put small saucepan on medium heat,add butter,then garlic until it is light light brown,keep stirring so it doesn't burn,add chicken stock powder and stir then slowly add the milk try adding half the can first,stir well,when it starts to lightly boil decrease the heat to low,add shredded cheese a little at a time,stir,once all cheese is added,taste to see if it needs more milk,if you feel it does,add the rest of the can,stirring frequently,don't let it burn, as soon as it reaches desired consistancy of a sauce, remove from heat,if it is beginning to curdle stir and take sauce off of the burner.
Enjoy! :).

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