Easy Homemade Fettuccine Alfredo Sauce
A Skinny Alfredo Sauce
Easy Alfredo Sauce
Easy homemade fettuccini alfredo sauce made without cream cheese or half and half.
You could call it a skinny alfredo sauce.
How to make homemade alfredo sauce
When I was a child my mother would make a white sauce to go over vegetables.
She would make creamed spinach, creamed corn or pour the white sauce over Brussels sprouts.
I loved it as a child and it’s probably the reason I ate vegetables like spinach and brussel sprouts as I was growing up. It is my most favorite family recipe.
One day a few years ago ( ha like 12 years ago but who’s counting? ) I was in the mood for some Fettuccini Alfredo but didn’t have any jarred alfredo sauce on hand and decided to make my own using the white sauce my mother made as a base.
At the time I had no idea how an alfredo sauce was made. Years later when I looked it up I saw most of the recipes have cream cheese added and half and half or cream. To be honest I prefer the way mine turns out much better. You could look at this recipe as a lower calorie alternative but you would never know it by tasting it. And by making it yourself you can season it to your own liking.
This easy alfredo sauce recipe makes enough alfredo sauce to cover 1 pound of fettuccini noodles. You can half it with no problem if you need to prepare a smaller amount.
You can half it and omit the parmesan cheese and use it as a cream sauce for over vegetables if your not in the mood for fettuccine
Click the link to find more delicious pasta sauce ideas from Reader’s Digest.
|Homemade Fettuccine Alfredo|
1 lb box of fettuccini noodles, cooked
4 tbs butter or margarine
3 tbs flour
1 tsp salt
½ tsp pepper
2 cups milk
½ to ¾ a cup of grated Parmesan cheese
or a parmesan cheese blend
You can use the powdered or fresh. I’ve used both. Adjust the amounts used if using fresh. Fresh is a bit stronger.
Start with ½ cup and taste before adding more.
Cook the pasta as directed on the box in salted water.
Start boiling the water about 10 minutes before you start making your sauce.
You want to have the pasta ready at about the same time your sauce will be finished.
To make the Alfredo sauce:
Add the butter, salt and pepper to a heavy, medium sized pot. Heat over a medium heat.
You don’t want to use too small of a pot because you will be whisking the sauce as it cooks and thickens. If the pot is too small the sauce could splash and drip over the side of the pot making a big mess.
Once the butter has melted add the flour and whisk until smooth, removing all lumps from the flour.
Slowly pour the milk in and whisk until smooth again. Turn the heat up a bit to about medium high.
Add ½ cup of grated parmesan cheese, whisk until combined. Taste to see if the flavor of parmesan is strong enough for you. If not, add the remaining parmesan cheese.
Today I actually used a Romano & Parmesan cheese blend for my alfredo sauce. Continue whisking until the sauce has thickened, 5 to 8 minutes. The sauce will thicken even further as it cools. If it thickens too much before you can add it to your pasta thin it with a little pasta water or milk.
Drain your pasta and put into a large bowl. Pour the alfredo sauce over the pasta and mix until the pasta is evenly coated.
Serve immediately with a crusty french bread or a slice of homemade white bread.
|Fettuccine Alfredo Recipe|
This sauce is very versatile. You can make a cheese sauce by substituting the parmesan cheese with cheddar cheese.
If you like a little spice to your fettuccini alfredo sprinkle ½ teaspoon of red pepper flakes in the sauce when you remove it from the heat.
You can also add some broccoli and cooked chicken if you like for another spin on Fettuccine Alfredo.
Disclosure: This blog post is brought to you by Readers Digest.ca. The recipe and opinions are my own.