Steps to Making Alfredo

My Alfredo Experience

I actually learned this recipe from my boyfriend's aunt. I went her house for the day, and she stood with me in her kitchen, talking me through how to make the Alfredo sauce. She taught me 2 ways to make it; one with a roux (which is using flour and butter to make a thick base for the sauce) and one with just using heavy whipping cream to make a thick sauce. I prefer the heavy whipping cream because not only is it way easier, but I think it gives it a better taste. Using a roux can make a sauce taste gritty, especially if the roux isn't done correctly, and it makes the texture feel like chalk. So the heavy whipping cream way of making the sauce is definitely the beginner way to go. 



It doesn't take many ingredients to make: only heavy whipping cream, parmesan cheese, garlic powder, onion powder, salt, pepper, and a little bit a nutmeg. The nutmeg surprised me the most, because you typically, but it actually gives it that signature taste. I've tried the recipe without the nutmeg, and it tastes good either way. The measurements for the spices are eye-based; meaning you determine the amount you want. Same with the heavy whipping cream; it just depends on how much sauce you want, and that amount of heavy whipping cream determines the amount of spices you'll need. The cheese is the same as the heavy whipping cream; personally I don't think there's such thing as too much cheese. 

Picture by Madison White 

The picture above is about how much heavy whipping cream I use to make a pasta for 2 people. I use a flat pan like this because it helps with the cooking process and helps you to see exactly how thick the sauce is becoming. 


Next, I get a bowl and I start mixing together the garlic powder, onion powder, salt, pepper, and nutmeg. To the left is about how much garlic powder I use. Once all of the spices are mixed together and in the heavy whipping cream, I taste test it often to find out if I need more of any of the spices I use. So, really, the amount you use is based on your personal preference.


Then, I add the onion powder, as shown to the right. It's hard to see because of the lighting, but I tend to use about the same amount of onion powder as garlic powder. Those two spices are the majority of the mixture. 






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