Recipe by History Teacher
This sauce is fantastic and easy to make. A friend shared this recipe, and now it is the only one I use. The cream cheese is the secret, and it makes the sauce rich and delicious. It is not for people on a diet, and I make this for special occassions. My family is always requesting this sauce. My family loves rich food, and this recipe definitely meets that criteria. If you don't like your alfredo sauce to rich, I would suggest using another recipe or using regular milk. This is the best sauce I have ever had, so enjoy!
Top Review by Roxygirl in Colorado
I needed a quick alfedo sauce for our spinach ricotta torellini that used cream cheese and this one fit the bill. I used fat free half and half and about 3/4 of the cream cheese because that's what I had on hand. It was not overly thick but certainly not runny,(a fine texture to us since we aren't used to overly rich foods). It reheated very well the next day and it didn't need any thinning out. This worked out very well and I'll be making it again. Thanks History Teacher! Roxygirl
- 1⁄2 cup butter (1/2 cup)
- 1⁄8-1⁄4 cup onion, minced VERY fine (optional)
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups heavy cream or 2 cups half-and-half
- 6 ounces grated parmesan cheese
- 1⁄8 teaspoon black pepper
Directions See How It's Made
- Melt butter in non-stick pan over medium heat. If using onions, add to butter and cook until translucent.
- Add cream cheese and garlic powder, and whisk until very smooth and the clumps are out. Add cream or half and half a little at a time, continuing to whisk until smooth. This will take a few minutes, but it will turn out to be very smooth.
- Add Parmesan cheese and pepper, and cook until desired consistency. It can thicken quickly, and add more cream or half and half to thin.
- Toss with pasta and enjoy!