Prep 0 mins
Cook 15 mins
There is an Italian restaurant that my husband and I just happened upon. It's the real deal, owned and operated by an Italian family. My husband loved their Fettuccine Alfredo, the sauce was so thick you could eat it with a fork. The restaurant is a good ways from home and he had a craving for it, so I looked for a recipe that might work, I found several different ones and kind worked from each one til I found the right combination. It was just what he was looking for so he had me write it down so I wouldn't forget the next time I tried to fix it. I'm bad about that, coming up with a new recipe and not being able to remember it the next time. Thought I might share it. Thick and creamy!
- 1⁄2 cup butter
- 8 ounces cream cheese
- 8 ounces half-and-half cream
- 1⁄4 cup parmesan cheese
- 1 teaspoon garlic powder
- black pepper (to taste)
- Melt butter in sauce pan.
- Add cream cheese and whisk as you add half-and-half.
- Whisk until smooth adding cheese, garlic powder and pepper.
- Simmer until heated through.
- Pour over any pasta you choose, we even liked it on cheese tortellini.
- Serve with a nice green salad, garlic bread, and a nice glass of wine.
- Very filling!
- Thanks so much for all the reviews! This is a recipe that is basic, as you can see from all the suggestions! I hope that everyone continues to enjoy it, review it, and add your suggestions! Thanks again! GRITS.
This recipe was good, however I added a few changes. I only used half the suggested amount of cream cheese, added an extra 1/4 cup of parmasan cheese and I added 1/4 cup of milk (in addition to the half and half cream). I added 1 clove of garlic instead of the garlic powder. The sauce was thick and really heavy, but my kids gobbled it up. My son was convinced I ordered it from a restaurant. I will definately make this again. Be careful not to cook too long!!
This is a great base to start a sauce my family likes. I use 6-8 cloves of chopped fresh garlic that I sautee with chicken for the last 2 minutes of cooking, about double the fresh grated parm, milk instead of cream, and thin it out with chicken stock because it turns out very thick if made by the recipe. I also use white pepper instead of black- I've always been taught that you don't use black pepper in a light sauce. No one knows what the little black things are in their sauce :.s The cream cheese adds a nice richness to it and a beautiful, velvety texture that we really do love!
I've made all three Alfredo Sauce recipes off the "Top 100" list of 2009 and this was our favorite. The texture and flavor was the best, in our opinion of course:) I did need to add a little salt at the end but other than that it was perfect. Thanks for posting!