Creamy, silky, homemade Alfredo sauce! Perfectly smooth, wonderfully creamy, and paired with twirly pasta.
How To Make Alfredo Sauce
Start With Garlic-Butter Magic.
Melt the butter over low heat, and then let those smashed garlic cloves infuse into the butter for a minute. Pull them out after a few minutes – gives you garlic flavor while preserving a silky-smooth sauce with no chunks!
Start the Pasta.
I like the traditional fettuccine, but I’m also a sucker for an egg pappardelle. It tastes *almost* like fresh pasta! I always get the DeLallo brand!
Make The Alfredo Sauce.
Cream, broth, and Parmesan are going into the pan. Low heat, lots of whisking.
Thicken the Sauce.
Once it coats the back of a spoon, you’re good to go. Usually this is about the same amount of time as it takes to cook the pasta.
Toss Noodles In There.
Give it a minute or two for the sauce to start to cling nicely to the noodles. Just be patient – you’ll know when it’s ready (slurrrrp).