Print Alfredo Sauce with Half and Half
The best of both worlds is that Alfredo sauce made with half and half is lighter than the standard form made with heavy cream but still very smooth and delicious.
Equipment
- A medium-sized saucepan
- A whisk
- Measuring cups and spoons
- A wooden spoon or spatula
Ingredients
- Butter ¼ cup unsalted: Provides a rich, smooth base for the sauce. If you prefer a dairy-free version, you can substitute butter with olive oil or a vegan butter alternative.
- Half and Half 1 cup: This is the key ingredient that makes the sauce lighter than traditional Alfredo. If you don’t have half and half, you can mix equal parts whole milk and light cream as a substitute.
- Garlic 2 cloves, minced: Fresh garlic gives the sauce a flavorful depth. Garlic powder can be used in a pinch (1 tsp).
- Parmesan Cheese ¾ cup, grated: Parmesan gives the Alfredo sauce its signature cheesy flavor. For a sharper taste, try pecorino romano, or use nutritional yeast for a dairy-free option.
- Salt and Pepper: Added to taste these seasonings balance the flavors and enhance the creaminess of the sauce.
Instructions
- Melt the Butter: Start by melting the butter in a medium saucepan over medium heat. Stir occasionally to avoid burning.
- Sauté the Garlic: Add the minced garlic to the melted butter. Cook for about a minute until the garlic is fragrant, but make sure not to burn it.
- Add Half and Half: Pour the half and half into the saucepan and whisk continuously. Keep the heat on medium-low to prevent the sauce from curdling. Let it simmer gently for 3-4 minutes.
- Stir in the Parmesan: Gradually add the grated parmesan cheese while stirring. Whisk until the cheese melts completely into the sauce, creating a smooth and creamy consistency.
- Season to Taste: Season the sauce with salt and pepper to your liking. Allow the sauce to simmer for a few more minutes, stirring occasionally, until it thickens to your desired consistency.
- Serve with Pasta: Once the sauce is ready, remove it from the heat and toss it immediately with your favorite pasta, such as fettuccine or penne. Enjoy!
Notes
A. Insider Tips for Success
- Don’t Boil the Sauce: Keep the heat low to medium-low when making Alfredo sauce with half and half. Boiling can cause the sauce to separate or curdle.
- Add Parmesan Gradually: Don’t dump all the cheese in at once—add it slowly while whisking to avoid clumping.
- Simmer for Thickness: If your sauce is too thin, let it simmer for a few extra minutes to thicken. If it’s too thick, add a splash of half and half to loosen it up.
B. Storage and Reheating Instructions
- Storage: Store leftover Alfredo sauce in an airtight container in the fridge for up to 3 days.
- Warming up again: Use a pot over low heat to slowly warm up the sauce again. You may need to add a little extra half and half or milk to restore its creamy texture as it heats.
C. Serving Suggestions
Alfredo sauce with half and half pairs perfectly with:- Pasta: Fettuccine, penne, or spaghetti.
- Seafood: Shrimp or scallops make an elegant pairing.
- Grilled Chicken: Slice grilled chicken and toss it with the sauce for a satisfying meal.
- Garlic Bread: Serve with crispy garlic bread to soak up the extra sauce.
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