Fettuccine Alfredo is the white sauce, pasta dish we favor! Made with Fettucine pasta, heavy cream, parmesan cheese, and tons of garlic flavor this alfredo sauce recipe is as easy to make as an instant alfredo sauce mix that tastes like Olive Gardens!
Alfredo Sauce Mix:
5 garlic cloves(crushed)
4ozWhite American Cheese*(optional but will give you ultra-creamy alfredo)
How to make fettuccine alfredo:
Cook pasta according to package instructions. Drain, rinse with cold water, and toss with 2 tbsp of oil. Set aside.
Whisk together all the alfredo mix ingredients. Set aside.
In a medium saucepan heat the cream until almost boiling. Whisk in the alfredo mix (first 5 ingredients) until thickened. Add in the crushed garlic and processed cheese and melt. Ladle alfredo sauce over fettuccine pasta. Garnish with dried parsley and serve.
*Processed Cheese: keeps alfredo sauce super creamy even after sitting! It's the secret ingredient to making ultra-creamy alfredo sauce without detecting it! Use Velveeta or American cheese slices.
To make dry alfredo mix: stir the dry ingredients (use the unrefrigerated parmesan cheese) and keep in an airtight container. Use when needed with 3 cups of heavy cream.
To Reheat: Alfredo Sauce reheats well only once after making. Avoid reheating multiple times as the cream separates.
Store: prepared sauce up to 5-6 days in the fridge.
To freeze alfredo sauce: Place cooled alfredo sauce into freezer bags and keep frozen for up to 3 months.
To make ahead: cool and store sauce in the fridge. Scoop sauce on top of a casserole and stir after baking or reheat on stove and ladle over hot pasta.
Yields: approx. 3 cups of sauce. Serve with every 1 pound of pasta.
*Heating alfredo sauce more than once after it has cooked will lose its creamy texture and look more greasy.