Prep 5 mins
Cook 10 mins
This is my son's favorite meal. I make it with shrimp for him for his birthday every year. GREAT for company because it is so easy and yet taste wonderful! I cook this in the microwave, but I'm sure you could do it on the stove too. Times are what work in my microwave. Please use your own good judgment on times to use in your microwave. (In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!) PLEASE NOTE! This is an "authentic" Alfredo sauce recipe! Real Alfredo sauce *only* contains butter, cream, Parmesan cheese and pepper. It will be thin and there is no garlic in it! If you want a thicker sauce or one with garlic like modern restaurants serve, please look elsewhere! Olive Garden Garlic Alfredo Sauce and Olive Garden Fettuccine Alfredo are two good places to start.
- 113.39 g sweet butter (1/2 cup, light butter works fine!)
- 236.59 ml heavy cream or 236.59 ml light cream
- 177.44 ml parmesan cheese, freshly grated
- 1.23 ml pepper, freshly ground
- Place butter in microwave safe pot and heat on high for 30 seconds or until melted.
- Add cream and warm on high for approximately 1 minute.
- Add Parmesan cheese and warm until cheese melts.
- Add salt and pepper to taste. (If serving with shrimp, you might not need much salt.).
- Pour over 4 servings of warm noodles (I use angel hair) and toss to coat. Serve immediately.
- Notes: I serve it with cubed, grilled or broiled chicken breast mixed in with the noodles or shrimp. Add a green salad and you have a complete meal. I have used margarine and canned Parmesan cheese and it worked fine.
I come from a large Italian family and this is definitely an authentic alfredo sauce, similar to how my grandmother makes it. I think the problem people have with blandness is that they are not using high quality cheese. I use freshly grated aged Locatelli pecorino romano, and it adds plenty of punch to this recipe without tweaking it at all. Plain old parmesan would definitely make for a bland sauce...buy high quality Italian cheese and see what a difference it makes :-)
I just made this sauce in my very own microwave and it took about 5 minutes. The sauce is DELICIOUS! The sauce was a little too thin for my liking, so the only thing I did different was I added 1/2 TBSP of flour after some of the cheese had melted and mixed it in and microwaved it for about another minute and a half. The sauce was not bland for me, but I used authentic Parmesan cheese. Also, I did not need to add salt because the cheese made it salty enough for my taste. Enjoy!!
In 2003 I wrote this review, "I added bacon to make it more of a cream-style carbonara and it was fabulous! Served it over spagetti with garlic bread - Yum!"
In 2010, I happened upon the same recipe and made it again this time adding 1/2 a frozen package of creamed spinach to make it more of a Florentine and again - YUM! :)