QiMeal
Classic Alfredo Sauce
Classic Alfredo Sauce · ready in 25 min · 4 servings · 560 kcal per serving · easy · 9 ingredients
A luxuriously creamy Alfredo sauce with a smooth, velvety texture and rich Parmesan flavor, perfect for coating hot pasta in comforting, savory goodness.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- kcal
- 560
- Difficulty
- easy
Ingredients · 4 servings
- 360 gMilk
- 240 gHeavy cream
- 30 gAll-purpose flour
- 60 gButter
- 80 gParmesan cheese, fresh
- 6 gSalt
- 1 gWhite pepper
- 400 gPasta
- 5 gParsley, fresh
Equipment
stovetop, colander, measuring cup, pot, saucepan, serving bowl, whisk, wooden spoon
Instructions
- Warm dairy base
Gather ingredients and a medium saucepan, then combine the milk and heavy cream and warm gently over medium heat until steaming but not boiling. · 5 min
What to look for: steam rises without bubbling
- Make roux sauce
Melt the butter in a small saucepan over medium heat, whisk in the flour until smooth, then whisk in the warm milk mixture and simmer over low heat, stirring, until slightly thick. · 8 min
What to look for: sauce coats the back of a spoon
- Finish and serve
Remove sauce from heat and whisk in Parmesan cheese, salt, and white pepper, then cook the pasta in boiling water until tender, toss with the sauce, garnish with parsley, and serve. · 12 min
What to look for: creamy sauce clings to pasta
Nutrition (per serving)
| kcal | 560 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 38 g |
| of which sugars | 6 g |
| Fat | 38 g |
| of which saturated | 23 g |
| Fibre | 2 g |
| Sodium | 780 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Milk
- whole milk: Use only whole milk for body.
Heavy cream
- half and half: Sauce will be slightly less rich.
All-purpose flour
- cornstarch: Slurry with cold milk before adding.
Butter
- olive oil: Reduces saturated fat but changes flavor.
Parmesan cheese
- Pecorino Romano: Saltier, use less added salt.
White pepper
- black pepper: Slightly more pungent than white pepper.
