Alfredo Sauce Recipe (4 Ingredients!) - Wholesome Yum (2024)

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Alfredo Sauce Recipe (4 Ingredients!) - Wholesome Yum? ›

Add heavy whipping cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.

Add heavy whipping cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.

Freshly grated Parmigiano Reggiano

Parmigiano Reggiano, the name-protected Italian cheese, is a surefire way to add a umami and depth of flavor to a jarred Alfredo sauce. Freshly grate a few inches of the cheese, then whisk it right into the sauce as it's warming on the stove.

Skip Creamy Sauce in Favor of an Oil- or Tomato-Based Sauce. Like other “white” foods to swap out of your diet (think: white bread, white rice, and yes, white pasta), ditch white sauce when preparing a more diabetes-friendly meal.

Alfredo sauce is quick and easy to make, recipes are on line and several are pretty good. But that's not the question. To make store bought taste better add some fresh grated parm or romano cheese, a shake of white pepper and a pinch of italian seasoning.

One of the key components to making a thick and creamy Alfredo sauce is the cream. That being said, I think you could get away with using half and half or if in a real pinch, whole milk. Keep in mind that the less fat content in the dairy the thinner and less appealing the Alfredo Sauce will be.

The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

If you're not happy with the jarred alfredo sauce you got from the grocery store, or are looking for extra ingredients to add to the original recipe, there are lots of things that you can do. Here are some ideas. Milk, heavy cream, or sour cream. Add 1/2 cup of one of these after melting the butter.

Flours can be used to make a bit of a slurry and add to the sauce to make it thicker. 1 part flour to 2 parts liquid and then adding it to your sauce should thicken it nicely. Just make sure that when you make the slurry, there are no lumps in your mixture.

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Whole wheat pasta is an excellent choice for diabetics as it contains whole grains. In addition to whole wheat pasta having a lower glycemic index than traditional pasta, whole wheat pasta also contains more fiber which can help to keep blood sugar levels in check.

Pasta, potatoes and rice... are all carbohydrates that cause a surge in blood glucose levels as they are broken down. For people with diabetes, these surges in glucose can be tricky to manage and cause problems over time.

Why Make it at Home? In blind taste tests I found that alfredo sauce made from scratch has a lot more flavor than jarred sauce. The parmesan is a lot more prevalent and the sauce itself is smoother and richer. And this flavor comes at practically no extra cost.

Alfredo sauce with half-and-half is lower in fat than most. This is delicious over pasta and is easy to make. You can also make it the day before and refrigerate it until ready to use. Serve with Caesar salad for a delicious meal in less than an hour.

The Alfredo sauce will harden into a thick paste once it cools in the fridge, but give it a few minutes of gentle heat on the stovetop or in the microwave, and it will once again become silky and creamy.

Add more cheese.

This is often the easiest way to make a creamy sauce. Any grated, shredded, or cream cheese will do. Toss in 1 or 2 tbsp of pasta water for best results. The starch from the pasta will bond with the dairy content, creating a nice cream that will improve the texture of the sauce.

Slowly let the cheese disolve on low heat into the cream mixture. And remove it before it is completely melted but keep stirring this allows the finishing blending to happen without over heatting the cheese which causes that grainy texture. Try this and you'll never go out to a resturant for alfredo again.

Adding cheese all at once: It may be tempting to add all the grated cheese to the sauce at once, but this can contribute to clumping. Adding the cheese in sections and stirring the liquid or pasta as you slowly incorporate the cheese bit-by-bit can help it melt evenly and prevent clumps [3].

However, if the sauce stays on the heat too long and too much water evaporates, it will break, since there's no longer enough water to hold the fat in suspension. If this happens, the sauce will look curdled and greasy.