I know this might be authentic, but this Alfredo sauce recipe will knock your socks off. The sauce is silky smooth with a bit of tanginess from the cream cheese and the savory taste from parmesan cheese. It might sound unhealthy, but it’s too good to resist.
You probably noticed that I had posted a chicken Alfredo recipe a few days ago, and now I’m posting an article solely about the sauce. ‘She must be out of ideas’, you might think. On the contrary, my dear friend! I have so many ideas that I can hardly keep up with my thoughts.
For starters, the cooking method that I used for the chicken Alfredo is entirely different. Second of all, this recipe is dedicated to the sauce only, as I want to encourage everyone to make it at home, rather than buying it from the store. In order to do so, here’s a few cooking tips for you guys.
How Do You Keep Alfredo Sauce From Separating?
Separating is a common problem you may encounter when you make the authentic fettuccine Alfredo invented by Alfredo di Lelio.
Originally, there was no ‘Alfredo sauce’, only fettuccine Alfredo, or ‘fettuccine al burro’. In order to make fettuccine Alfredo, chef Lelio tossed the pasta in lots of butter and non-aged parmesan cheese. Affected by the residual heat from the pasta, the butter and the cheese melted into one another and formed a sauce that clung on the pasta. The modern recipe has now developed: instead of mixing the butter and cheese with the hot pasta, the sauce made separately while the pasta is being boiled.
In order to make the sauce, you will need to melt some butter in a pan. As we all know, the fat in the butter and water won’t mix together; therefore you’ll have to whisk constantly to help them partially mingle. Then, you’ll add the young parmesan cheese a little at a time while keep on whisking to make sure the cheese has completely melted and to avoid clumps. Remember, your pasta is cooking in the pot as you’re making the sauce. Once the sauce is smooth, the pasta should be al dente. Add the pasta and a bit of cracked black pepper to the sauce; toss them together and you’re good to go.
Now, some of you might be thinking that this is nothing like the sauce you make at home. Well, my friend, if that’s the case, you’re probably not making the true Italian Alfredo sauce. If your sauce calls for butter and flour to make a roux, and then milk or heavy cream, chances are, you’ve been making a béchamel sauce. We’ll talk about this sauce in another article, but right now, we need to get down to the basics and see why your sauce separates.
As I mentioned, fat and water don’t get along very well, and this might be one of the reasons why your sauce is separating. If you fail to whisk the butter into the water, the resulting sauce will have some butter that won’t mix in with the rest of the dish. Appearance-wise, the sauce will look kind of greasy and unappealing. We definitely don’t want that. How do you fix this? Honestly, I have no idea. You can, however, avoid this culinary nightmare by whisking the butter vigorously to emulsify it right from the start.
Pay attention to the fat to water ratio, too, as too much water can ruin your sauce. Again, I have no solution to fix this, but I do recommend using pasta water when you make the sauce. As pasta water has a bit of starch in it, it will give body to the sauce and help the butter emulsify. This applies to all other pasta dishes, too; so it is important that you always put a little bit of pasta water into the sauce. Trust me, it will improve your pasta tremendously.
Now if your sauce keeps breaking apart, I have a solution: make this cheat Alfredo sauce instead. I know it’s neither authentic nor healthy, but bear with me now. The sauce is so rich and delicious that it’s worth a try! Beware, though. You might want to keep it on medium to low heat while cooking or else you’ll risk breaking the sauce.
Can You Refrigerate Alfredo Sauce?
Of course you can.
Personally, I don’t recommend making the sauce in a big batch and storing it for later use, but if you do, keep it in an airtight container, so that it doesn’t lose its flavor. The same goes for any leftover sauce.
Then again, I doubt there would be any leftover at all. 😉
Easy Alfredo Sauce Recipe
- 1 stick of butter 1/2 cup
- 8 oz of cream cheese room temperature
- 2 cups of unsweetened whole milk
- 6 oz of freshly grated parmesan cheese
- 2 tsp of garlic powder
- Freshly cracked black pepper to taste
- In a medium saucepan, melt 1 stick of butter over medium heat.
- Once melted, add cream cheese and whisk until smooth. Then, add garlic powder and stir to mix it in.
- Add a little milk at a time, whisking constantly to prevent it from forming lumps.
- Add parmesan cheese and black pepper; give it a stir. Keep stirring until you reach the desired consistency. Taste and check for seasoning. Serve with pasta of choice.