Tuesday, February 7, 2012

Alfredo Parmigiano Sauce

Today is National Fettuccine Alfredo Day!
Admittedly, this recipe is only for the sauce. You can really use any noodles. As you can see, I used Penne. Because I had it. But, you know, if you have some fettuccine laying around, make this sauce and celebrate this holiday!
Or, you know, this is also a perfect Valentine's Day dinner idea...just sayin'.
Anyway, I LOVE this sauce-I'm weird about Alfredo sauces, some I love, others I hate. I've found I'm really not a fan of very heavy Alfredo sauces, I like it when they're a little lighter. This sauce is exactly right for me--its' most prominent flavor is the Parmesan cheese (or, if we're gonna get all Italian, the Parmigiano cheese), which I LOVE. It's health-ier, and not super heavy.
All that said, I should probably admit: this is not Michael's favorite. It's not "creamy" enough to him. He likes it (especially fresh) but it is not his ideal. So, this is really a matter of preference. After you try this, you'll have to tell me--on Alfredo are you Team Kayle (lovin' this recipe) or Michael (more into a heavier, creamier sauce)? I'm looking forward to a debate that shall rival Team Edward vs. Jacob.

(which is dumb. There should not be teams. Edward should-and does-end up with Bella. End of story. Jacob's fine, and he has his own someone. I won't spoiler alert you on who. Also...*sigh* I love those books...but *ugh* I hate those movies. You may now carry on to the recipe)

Alfredo Parmigiano Sauce

  • 2 tbsp. butter
  • 3 cloves garlic, finely minced
  • 4 oz. cream cheese (can be reduced fat, fat free, etc.), cut into 6 pieces (it helps if it's softened/at room temp)
  • 1 cup milk (I use my good old Skim Plus)
  • 3 oz. (about 1 cup) grated Parmesan (AKA Parmigiano--For best results freshly grate the Parmesan)
  • Salt and Pepper to taste
  • In a medium pot/skillet/saucepan, melt butter over medium heat. 
  • Add garlic and cook about 2 minutes, stirring constantly, making sure to not burn the garlic!
  • Add cream cheese and whisk until smooth to form a creamy paste.
  • Add milk about 1/4 cup at a time, whisk quickly and constantly until fully incorporated.  
  • Stir in Parmesan, salt, and pepper until the cheese has melted and the sauce reaches your desired consistency. Continue stirring an extra 2-3 minutes for thicker sauce. (If it does not thicken up: stir 1 tbsp. cornstarch with 2 tbsp. cold water. Add to the sauce and whisk constantly until thickened.)
  • Serve immediately over hot noodles.
Like this awesome whole wheat Penne. 
Michael...or...*ahem* my "photographer assistant"-helped me out with the action shots.
Yes...it was that dark outside. Winter, it gets dark early. Boyfriend, he works until at least 5 and comes home with a growling belly. You do the math.

I linked up with The Chef in Training'sTuesday Talent Show


  1. I love using a bit of cream cheese to make alfredo (instead of cream). It's creamy, easy, and healthier. Especially over that whole wheat penne!


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