Alfredo Sauce: One of the best things you could ever pour over pasta or steamed vegetables. I am a not-so-secret pasta lover, and alfredo is my favorite kind of sauce. Then a thought came to my mind, “Why can’t I make my own?” And so I did.
The first, and easiest recipe, I found was by The Recipe Critic. They said it was “The Best Homemade Alfredo Sauce Recipe Ever.” Having tasted countless bowls of pasta, I decided I would be the judge of that. You can check out the original recipe post here; or check out the same version below:
- ½ cup butter
- 1 pint heavy whipping cream (2 cups)
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated Parmesan cheese
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
I followed the recipe to every point–and how happy I was with the end result. The resulting pasta sauce was delectable. The smell of the sauce alone would stir up your stomach. The smell was one of creamy, garlic infused butter, mingled with Italian seasoning. The taste was exactly of the smell but intensely amplified.
I loved the pasta so much that it started to make me second guess all of the pasta I had ever eaten before. I definitely can’t eat canned sauce after eating this!
With the concept of having the sauce reheated, it performed just fine. The cosmopolitan idea of adding in cream cheese into the sauce really helped the reheating process of the sauce. The oils and fats were able to reconnect to each other, tasting the same as the fresh batch.
I had brought this sauce, along with noodles, to a party to have others taste. To say “it was a hit,” would be an understatement. The delicious smell and taste, as described before, was agreed upon by other people.
To be able to have a proper conclusion if this alfredo sauce was far superior, I would have to compare it to another recipe. I made another recipe that excluded the cream cheese. In truthfulness, I enjoyed the first recipe more.
In conclusion, I would have to agree that The Recipe Critic’s “The Best Homemade Alfredo Sauce Recipe Ever,” recipe, was indeed the best recipe for homemade alfredo sauce yet.
If you have not yet made alfredo sauce yet, I challenge you to do so.
You are in for a taste experience of your lives.
Have a Fantastic Rest of Your Day,