It’s always useful to have a delicious Alfredo Sauce recipe at hand. It’s quick to make, easy, and this one in particular is ohhh so tasty. The most important thing is to use a really good Parmesan cheese to make the texture and flavour just perfect.
I had this sauce with the fresh pasta that I made the previous week because it can be frozen :). All the details on how to do that are on the recipe. Between how delicious the pasta is and the simple flavours in this sauce I enjoyed my dinner so so so much.
Like I said above the difference between a nice Alfredo sauce and a DELICIOUS Alfredo sauce is the cheese. It’s what will give the dish more depth of flavour instead of it tasting just milky. Choose a nice Italian cheese sucha as Grana Padano or Pamigiano Reggiano. I promise you will notice the difference. The other thing that will give it extra taste is the infusion that we make with the milk before we use it. The garlic, bayleaf, cloves and nutmeg will give the final dish lots of flavour.
To finish the dish I used fresh thyme leaves (goes amazing with creamy dishes), freshly ground black pepper and pink peppercorns. If you haven’t tried pink peppercorn I absolutely recommend that you do. It’s almost not spicy and it has a sweet and fruity taste to it. It goes amazing too with fish and in general with dishes that have cheese or citrus in them.
Oh So Tasty Alfredo Sauce
Ingredients
- 150 ml whole milk
- 200 ml whipping cream
- 1 garlic clove crushed with the side of a knife to open it up
- 2 cloves
- 1 bayleaf
- pinch freshly grated nutmeg
- to taste salt and pepper
- 80 g unsalted butter
- 100 g freshly grated Grana Padano or Parmigiano Reggiano
- 200 g pasta whichever you like most!
Instructions
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Pour the milk and cream into a pot along with the garlic, bayleaf, nutmeg and cloves. Let it simmer lightly for 10min. Then strain the mix.
If your stovetop doesn't allow you to have a slight simmer on the milk then bring it to a boil and let it rest for 20min. We're doing an infusion with the ingredients. After this time strain the mix.
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Melt the butter on a pan. (At this point you should start to cook your pasta in salty water).
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Add the milk and cream and bring it to a simmer over medium heat.
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Let it simmer for 2 minutes and then add the finely grated Parmesan cheese. Let it melt while you mix it in. Taste the salt and adjust the salt level and add pepper.
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Add the pasta to the pan and toss to cover.
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I served the dish with fresh thyme leaves, freshly ground black pepper and pink peppercorns. It's also never too much to add extra grated parmesan on top ;).
Recipe Notes
*Be mindful of the cream that you use for this recipe. You need it to be 30-34% fat. Any more than that and the sauce could split.
Hi can I replace whipping cream with other type of cream like cooking cream?
Yes! As long as it’s between 30-34% fat you’ll be fine 🙂