Homemade Alfredo Sauce

Creamy, silky, homemade Alfredo sauce! Perfectly smooth, wonderfully creamy, and paired with twirly pasta.

Full recipe: https://pinchofyum.com/homemade-alfredo-sauce

Okay. Oh my gosh. Oh my gosh. Hi. Hello. Hi. Welcome to my kitchen. Today I’m going to make something that I feel like all of us should be making more of and that is fetuccini. Alfredo. Alfredo sauce is so good and it’s so easy. So I’m going to use paparelli instead of fetuccini today. And the reason why is because I think it’s actually more closely mimics what you would get from fresh fetuccini. I’m not making fresh fetuccini. So, I’m going to use this egg parapelli from Dalo. Dalo is like our longest running brand partner on Pinch of Yum. We love Dalo because we love pasta. We love good Italian products. So, I have some opinions about fetucci Alfredo. I really do not like minced garlic in an Alfredo sauce. So, what I’m going to do is smash a couple cloves of garlic and then kind of infuse it into the butter. Okay, so we have our melty butter here. I’m going to add those smooshy little garlic cloves and just kind of let them cook. Here’s the deal though. You don’t want them to get like brown. So, we want to keep the heat like decently low. Next up, we are going to add some heavy cream to this pan. And then a little bit of broth. The garlic has come out. Heavy cream going in. So, currently the sauce is butter and cream. That is the beginning of the sauce. I’m going to add this is just water. And then I’m going to add the better than bullion like flavor base. So, I’m going to throw some salt into the water for the paparelli. And then let’s just put our little pepperelli nests right in that water. When the noodles are done, I’ll add the parmesan cheese. And then that’s it. So the sauce has been simmering. It’s slightly thickened up. And now we’re going to add some Parmesan cheese to give it a little bit of yummy saltiness and also thicken the sauce even a little bit further. So we’ll just add that in. Our pasta cooked and ready. So we’ll just add the noodles right into that yummy sauce. You add the noodles. You just give it a little bit of bubbling to get it nice and silky and kind of like it sticks to those noodles really well. I feel like there’s two types of Alfredo. I feel like there’s an Italian type of Alfredo, which is butter and parmesan cheese, not based around heavy cream. And then there’s more of a heavy cream type of Alfredo, which I think it tends to be more of an American type of Alfredo. I love that type of Alfredo. My family loves that type of Alfredo. So, that is what we have going on here. Okay. Is this too much? I don’t think that’s too much. It’s super creamy. It has just the light flavor of garlic and like tastes like parmesan and it’s not too thick. It’s just silky enough. I just I It’s like It’s like a food from heaven. It’s so good.