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Alfredo Sauce

Description: After being disappointed with countless brands of alfredo sauce I decided to try making my own. Through very yummy trial-and-error, this is the recipe I settled on. It generally takes about an hour to prepare the whole thing. The sauce can bubble a little bit with the heat, but do not let it boil! You must use freshly grated parmesan cheese. If you use pre-grated cheese, regardless of quality, it will be too dry and will not melt properly. You will have chewy alfredo sauce--you have been warned.
Yield: About 3 servings

Qty Unit Ingredient
1 c. Heavy Cream
1 c. Milk
4 oz. Parmesan Cheese (freshly grated!)
3 Tbsp. Butter
2 Tbsp. Corn Starch
2 cloves Garlic (minced)
Kosher Salt
Black Pepper


  1. Cut butter into slices
  2. Sweat chopped garlic in butter and kosher salt over low heat
  3. Dissolve corn starch in milk
  4. Add heavy cream and milk to pan and increase to medium low heat
  5. Stir constantly, gradually adding freshly grated parmesan cheese (I am not kidding, it has to be fresh!)
  6. Add black pepper and salt to taste
  7. Reduce to very low heat, cover and let simmer while you prepare pasta

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Copyright 2005-2009, Kevin Worcester