How-To From Scratch Easy Alfredo Sauce

My daughters Plate


The Prettiest plate was my daughter’s. I know for all my followers that are vegan this is not your forte. Although I did find an alternative Vegan Friendly Alfredo Sauce Recipe  Not sure how it tastes. I would be interested in making it though, once I obtain a blender 🙂 .  I keep telling my husband that I need one…

Alright I do not measure my ingredients for this sauce because the less you use the less you get, the more you use the abundance of sauce you end up with. Got it?


So What you need for the sauce pictured above, besides the fresh garlic cloves I did not have on hand. I think my husband threw them out  or my 2 year old hid them…Probably find them in her play kitchen in a few days.

This sauce uses heavy cream, although you can use milk if you cannot get heavy cream.

Where I live overseas our cream comes in these very teeny cartons. I say teeny because when you are trying to make something big you need many of them.

So: Butter, Cream, Parmesan, Pepper (I add mozzarella because my husband really loves cheese) But a Alfredo Sauce is intended to be a Parmesan based sauce.

Butter Melting butter adding cream Adding Parm adding mozzarella stir Thick Sauce Pasta Water Pasta water in the Sauce

The pictures from left to right are my steps, Which is simply:

The heat on the stove should never go over a medium. This is to be cooked on medium or lower temperatures to prevent curdling. Melt Butter, Add cream, stir together, sprinkle in Parmesan, it will thicken slightly, add mozzarella, it will get very thick like fondue.  Once you cook your pasta, use excess pasta water while its hot to thin the sauce out. Thin it to the thickness you prefer. Alfredo sauce is meant to coat the fettuccine noodle, not pool at the bottom of your plate. Keep that in mind.  Toss your pasta and vegetables in the sauce, then plate. Place chicken, shrimp, squid ring or what not on top.   You can Add Creole spices to spice up the sauce, Add directly to sauce.

Flavor: If you’re not sure what flavor your sauce has gotten. It should have a strong parmesan cheese flavor.


Adding Garlic. Minced garlic can be added with the butter. Cook slightly. Do not brown, the sauce is meant to be a light pale color.


If you have any questions please feel free to comment.  This made enough for 3 people.



That Garlic Infused Oil dish (Aglio E Olio)

Is it really Spicy? I remember the first time I had the dish, I had no idea what I was in for. When I was 16 I lived in Germany as an exchange student with the Rotex (Rotary Club). There were 50 or so exchange students from all over the world in Germany that year. We were afforded a trip for almost 2 months travelling around Germany, as well as crossing a border or two France and Austria. We stayed at the these dingy little places called Hostels. I know what you’re thinking, but no they aren’t like the movie. Rode a bus from place to place with very hormonal teenagers. We would get a sack lunch at every hostel we stayed at, but got the opportunity to choose what we wanted to eat for dinner. I remember many of us choosing Italian Restaurants, which typically had cheap, but relatively good food. And everyone eats pasta. I ordered the Aglio E Olio which on the menu in English said garlic oil pasta, spicy. Come to find out it is one of my favorite dishes to this day. It is simply, A Garlic infused olive oil, sometimes has peppers, or pepper flakes, to add a bit of spice to the dish. With a simple spaghetti noodle and Voila awesome food. Add some fresh parmesan for the best results. You know if it is really fresh garlic when there are bits and pieces in among the pasta.

Infuse: to steep in liquid (as water) without boiling so as to extract the soluble constituents or principles


How to infuse garlic:
Take 1 cup of Extra Virgin Olive Oil (Any Kind is fine)

6-8 Garlic Cloves, minced, Not the photo above, split the cloves in half and take out the stem (that green part in the center), proceed to bunch up and mince (Chop til really really small pieces), You can however choose to just smash the garlic cloves whole and drop them in there (take them out when done cooking), if you just want the taste and no garlic pieces in your pasta.

A very very small pinch of red pepper flakes (depending on how spicy you want)

combine in a small pot, over med low heat, cook for 3-5 min, (don’t allow garlic to burn).

Pour Oil into a Container (preferably with a spout for easy pouring)

When your noodles are prepared, in a sauté pan, pour a little infused oil (a tablespoon or two) on a serving of noodles and toss over medium heat, just to get it hot to serve. Serve in a pasta bowl. You don’t want it to be sopping in oil, the dish is meant to be lightly coated.

Another use for the oil is for bread dipping.

You can Serve Sautéed chicken breasts, squid rings, fish, and or shrimp with this dish too.

Will Post a photo Later when we have dinner. As you can tell this can be prepared ahead. Very easy to serve.