Alfredo paired with spaghetti squash, pine nuts and broccoli.
In an ongoing push to “Look! Something shiny!” I continue to share my happiness regarding the versatility of white sauce, and I have just one question: Are you looking for an easy alfredo sauce?
Take the basic white sauce and add a few extra ingredients, and you’re covered!
This alfredo is delicious and easy. Thickenthin is not a necessity for this recipe, since the cheese helps to thicken the sauce.
Alfredo sauce
1/4 cup (1/2 stick) butter
1 tsp arrowroot (optional)
1 cup heavy whipping cream
1/4 tsp pepper
1 clove garlic, minced (optional)
1/2 cup mozzarella cheese
1/2 cup grated Parmesan cheese
In a saucepan over medium/low heat in a saucepan, melt butter. Add Thicken/Thin Not Starch, stirring until mixture is smooth and bubbly.
Remove from heat. Add cream, garlic and pepper. Return to heat and bring to a simmer, stirring often. Remove from heat. Add cheeses. Return to heat just until cheeses are liquid, 3-5 minutes.
Makes 1.5 cups alfredo sauce.
Nutritional information per 1/4 cup: Calories: 400, Carbohydrates: 4 g, Fiber: 0 g, Net Carbohydrates: 3 g, Protein: 8 g, Fat: 41 g
Runundefined says
Hey! It's Cary (DaisyHair) on LCF.
Just wanted to tell you I am so thankful for your recipes. You are such an amazing cook!
I am making your Alfredo tonight to pour over shredded chicken and a little DreamFields. Thanks so much for all your hard work and totally bodacious blog!.
Tenicia says
Just a suggestion, since this is a similar recipe to my alfredo, on how to thicken without that thickening agent…if you melt the butter, add the cream , then simmer the cream and the Parmesan together for about 8-10 mins, it will thicken. Take off heat and then add the mozzarella, and it will be THICK!
Tenicia says
Just a suggestion to help thicken without the thickenthin, since this is similar to how I make mine…melt the butter, add the cream, and when it comes to a simmer add the parmesan and simmer for about 8 mins…then take it off the heat and stir in the mozzarella. Guaranteed to be THICK!
zandi says
can u use xgum or gaur gum to thicken so I don’t have to buy something else?
Jamie says
Yes, you definitely can. Start with smaller amounts, since those gums are pretty potent.
Zee says
So delicious!! I followed Tenicia’s suggestion and kept it on the heat for a few minutes after the cheeses melted, I didn’t use any thickeners (no gums no thicken/thin no arrowroot etc.) and it turned out extremely thick. I actually added 1/4c of water to thin it out a bit! I couldn’t believe it was low carb when I tasted it, tastes even better than my old carby alfredo sauce!
Susan says
I am going to try this soon with shiritake noodles (haven’t tried them before either but I’m dying for some pasta). Wondering how you get from 4 to net 3 carbs with no fiber to deduct? Thanks, Susan
brista says
Do you think this would freeze? I want to put together some freezer meals so I was thinking about doing chicken & broccoli alfredo but I don’t want to use creepy canned alfredo sauce. 🙂
patti says
This was my first time to use arrowroot. Surprisingly, it was in the bulk spices area of our Food Coop so it wasn’t very expensive. The sauce worked well!