Creamy Alfredo Pasta Sauce
Fun fact: "alfredo" pasta, as we know it, is not something you will find in Italy unless you are visiting a tourist spot! But my oh my, does this recipe taste delicioso. It was originally imagined as a simple Italian pasta dish with emulsified Parmesan cheese and butter, but there are many Western variations on it (including this one!) that include cream. It has become a family favourite, and we just know you will love this version.
Recipe Tester Feedback: “We all loved this sauce and everyone has requested I make it again – winning! I served it over pasta and also added some cooked chicken." - Anita
No: Gluten / Egg / Nuts
Preparation Time 6 minutes
Cooking Time 9 minutes
Serves 6 when served with cooked pasta; sauce can be doubled
Can be frozen
You will need:
- Parmesan cheese - 150g, or pecorino cheese, cubed
- onion - 1, peeled and halved
- garlic cloves - 2, peeled
- butter - 40g
- cream - 300g, pure
- nutmeg - pinch
- mustard - 1 tsp, Dijon
- vegetable stock - 2 tsp, paste
- fresh parsley - 2 Tbsp, leaves only, chopped
- pasta - cooked, to serve, *ensure GF if required
- Add the cubed Parmesan cheese (150g) to the bowl. Grate Speed 8 / 4 seconds. Set aside in a small bowl.
- Add the peeled and halved onion (1) and peeled garlic cloves (2) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add butter (40g) to the bowl. Program 4 minutes / 120C* / Speed 1.
- Add the pure cream (300g), nutmeg (pinch), Dijon mustard (1 tsp) and vegetable stock paste (2 tsp) to the bowl. Program 5 minutes / 90C / Speed 2.
- Add the prepared grated cheese and chopped parsley leaves (2 Tbsp) to the bowl. Program 1 minute / Reverse+Speed 1. Use your spatula to help if required.
- Serve stirred through some cooked pasta.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Make your own!
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Bonus Issue.