An Alfredo sauce recipe that uses a roux base instead of heavy cream to achieve a creamy texture.
Keyword Alfredo Sauce without Heavy Cream
Ingredients
¼cupunsalted butter
¼cupall-purpose flour
1large clove garlicminced
2cupsmilk
2cupsgrated Parmesan
Salt and pepperto taste
Instructions
Place a medium saucepan over medium-low heat. Add the butter and minced garlic. Cook about 1 minute or until fragrant.
Add the flour to the pan and whisk to combine. Continue whisking for about one minute to form a roux that has darkened slightly.
Stir in about ¼ cup of milk and whisk vigorously until fully incorporated. Continue adding milk in ¼ cup increments, whisking each time until combined.
Cook until the sauce is thick enough to coat the back of a spoon. If not, let it bubble for another minute or two until sufficiently thick.
Add the Parmesan cheese and stir with a wooden spoon until fully melted and smooth. Then mix in the salt and pepper.
Remove from heat and cover if needed to keep warm until the pasta is ready. Mix the Alfredo sauce with cooked pasta and toss to coat.
Notes
Sauce too thick? Add in a splash of milk. Too thin? Let it simmer a little longer while stirring regularly to prevent sticking.
Fresh and grated parmesan will give you the best flavor and melt the easiest.