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When I want some comfort food, this fits the bill. I've tried lots of alfredo sauces and was never quite happy with them. One day, I didn't have enough cream and used some milk. It turned out so delicious (and cheaper). My husband said it was the best fettuccine alfredo he had ever eaten. It's even good the next day. Most alfredo sauces break down and turn into a butter sauce when you reheat them, but this stays creamy. What a happy accident!
Total Time: 30 minutes
Yield: Quite a bit!
Source: Just an accident, based on another recipe I was trying!
One of my most favorite pasta dishes! Be sure to serve with crusty bread smothered with unsalted butter and a vinaigrette dressed salad!
Simple and delicious. Melt butter, add cream and cheese, simmer to reduce.
Cook pasta according to package directions; drain and keep warm. Meanwhile, in large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds.
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Here's a tip that can help you reduce your sugar and fat intake and save you a little money. If you buy a jar of Alfredo sauce, try cutting it with an equal amount of chicken broth.
This is my "poor man's" version of Alfredo sauce when I don't have heavy cream.
Undercook the pasta in salted water. Drain without rinsing, add it to the white sauce and simmer until the pasta is al dente. The starch from the pasta will help thicken the sauce.
Finally, remove from heat, stir in Parmesan cheese. The cheese will do the final thickening.
Add sauteed chicken, blanched broccoli, or asparagus, or even peas and chopped ham, or even bacon for a fake "carbonara."
A tasty garlicky "Alfredo" sauce without heavy cream.
By Matt B. from Kansas City, MO