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Alfredo sauce

Oh So Tasty Alfredo Sauce

5 from 1 vote
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Course: Main Course
Cuisine: Low
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 people
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 150 ml whole milk
  • 200 ml whipping cream
  • 1 garlic clove crushed with the side of a knife to open it up
  • 2 cloves
  • 1 bayleaf
  • pinch freshly grated nutmeg
  • to taste salt and pepper
  • 80 g unsalted butter
  • 100 g freshly grated Grana Padano or Parmigiano Reggiano
  • 200 g pasta whichever you like most!

Instructions

  • Pour the milk and cream into a pot along with the garlic, bayleaf, nutmeg and cloves. Let it simmer lightly for 10min. Then strain the mix.
    If your stovetop doesn't allow you to have a slight simmer on the milk then bring it to a boil and let it rest for 20min. We're doing an infusion with the ingredients. After this time strain the mix.
  • Melt the butter on a pan. (At this point you should start to cook your pasta in salty water).
  • Add the milk and cream and bring it to a simmer over medium heat.
  • Let it simmer for 2 minutes and then add the finely grated Parmesan cheese. Let it melt while you mix it in. Taste the salt and adjust the salt level and add pepper.
  • Add the pasta to the pan and toss to cover.
  • I served the dish with fresh thyme leaves, freshly ground black pepper and pink peppercorns. It's also never too much to add extra grated parmesan on top ;).

Notes

*Be mindful of the cream that you use for this recipe. You need it to be 30-34% fat. Any more than that and the sauce could split. 
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