Description
Nothing beats the comfort of a bowl of pasta coated in a smooth, homemade Alfredo sauce. This version is quick to make, family-friendly, and packed with real flavour, the kind you can’t get from a jar.
Ingredients
Scale
- 4 garlic cloves
- 20 g butter
- 2 tablespoons flour
- 2 tablespoons crème fraîche or heavy cream
- 500 ml whole milk
- 50 g grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Melt the butter in a saucepan over medium heat. Once it starts to foam, add the minced garlic and cook for about 30 seconds until fragrant.
- Whisk in the flour to form a roux. Stir continuously for 1-2 minutes, it should thicken slightly and smell nutty, not raw.
- Add the cream, stirring well to loosen the mixture. Then gradually pour in the milk, whisking constantly to prevent lumps.
- Season with freshly ground black pepper. Add herbs if you like (parsley or oregano), though it’s just as delicious plain.
- Simmer gently until the sauce thickens and coats the back of a spoon.
- Stir in the Parmesan off the heat, letting it melt naturally for a smooth, glossy finish.
- If the sauce is too thick, add a splash of milk. If it’s too thin, simmer for another minute or two, or simply let it rest for 2-3 minutes before serving.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: sauce
- Cuisine: Italian cuisine
Nutrition
- Serving Size: 100 ml
- Calories: 230 kcal