The Easiest Flavorful Alfredo Sauce


Now and then I crave pasta enrobed with a rich, creamy, cheesy Alfredo sauce, but store bought options just don’t stack up to homemade. After taste testing several grainy and bland mass-produced options, I altered my research efforts towards a homemade option that is simple to assemble, bursting with flavor, and luxurious in texture. Next time you’re in the mood for Italian comfort food, channel your inner nonna and make it from scratch. This Easy, Flavorful Alfredo Sauce turns ordinary ingredients into an extraordinary dish.

1 pound fettuccine, linguine, or pappardelle
¼ cup butter
1½ teaspoons minced garlic
2 cups heavy cream
1 teaspoon black pepper
¼ teaspoon salt
1½ cups grated Parmigiano-Reggiano cheese
¼ cup minced parsley

Bring a very large pot of water to a rolling boil and add enough salt so that it tastes like the ocean.

In a large saute pan, melt the butter over medium-high heat. Once the butter begins to turn beige in color, add the minced garlic and cook for 10 seconds. Pour in the heavy cream and season with salt and pepper. Simmer the cream over medium-low heat for 5 minutes then turn off the heat. Meanwhile, add your pasta to the boiling water and cook according to the package instructions.

Once the pasta reaches an al dente texture, drain the water and immediately add the pasta to the cream mixture. Sprinkle the grated cheese and minced parsley over the pasta, then toss until the noodles are coated with the creamy, cheesy sauce. Serve immediately.

Top with grilled shrimp or chicken for a boost of protein.

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Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald. “I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”