Be sure to head to my new blog post with an updated version of Roger’s Creamy Alfredo Sauce. Click HERE!
I was never a big fan of Alfredo sauce until a couple of years ago when my husband made his homemade Alfredo sauce. I am absolutely in love with his Alfredo sauce and I haven’t tried any sauce that compares. The best part is that you can easily adjust the flavor of the sauce by changing the cheeses you use. This Alfredo sauce is great over every type of pasta, but my favorite way to use this sauce is over Homemade Gnocchi – you should give it a try!
What you’ll need:
¼ cup butter
1 dash garlic powder
1/8 teaspoon pepper
1 cup half and half or heavy cream
1 cup parmesan cheese
¼ teaspoon cream cheese
1/8 – ½ cup havarti cheese
1-2 dashes of salt
¼ teaspoon pesto
Be sure to head to my new blog post with an updated version of Roger’s Creamy Alfredo Sauce. Click HERE!
First, melt butter in a pot on medium– but make sure to watch it so that it doesn’t burn.
Mixing with a whisk add the garlic powder, pepper, and cream.
Once your cream begins to simmer, whisk in 1 cup of Parmesan cheese, crumble the cream cheese into the sauce, and add in the shredded havarti cheese.
Next, add the salt and pesto and bring the sauce to a boil. Once the sauce begins to bubble, turn the heat down and let it cool – it is important to keep an eye on your sauce and continually whisk it so that it doesn’t burn. Then bring the sauce to a boil a second time and let it cool once it begins to bubble.
*Bringing the sauce to a boil twice will help it thicken, but it is very important that you whisk your sauce continually – don’t stop!
Once your Alfredo sauce is thick it’s ready to top your favorite pasta along with some oven roasted asparagus and fresh cherry tomatoes!
Be sure to head to my new blog post with an updated version of Roger’s Creamy Alfredo Sauce. Click HERE!
PrintCreamy Alfredo Sauce
- Cook Time: 20
- Total Time: 20
Ingredients
- ¼ cup butter
- 1 dash garlic powder
- 1/8 teaspoon pepper
- 1 cup half and half or heavy cream
- 1 cup parmesan cheese
- ¼ teaspoon cream cheese
- 1/8 – ½ cup havarti cheese
- 1–2 dashes of salt
- ¼ teaspoon pesto
Instructions
- First, melt butter in a pot on medium– but make sure to watch it so that it doesn’t burn.
- Mixing with a whisk add the garlic powder, pepper, and cream.
- Once your cream begins to simmer, stir in 1 cup of Parmesan cheese, crumble the cream cheese into the sauce, and add in the shredded havarti cheese.
- Next, add the salt and pesto and bring the sauce to a boil. Once the sauce begins to bubble, turn the heat down and let it cool – it is important to continually whisk your sauce so that it doesn’t burn. Then bring the sauce to a boil a second time and let it cool once it begins to bubble.
- Once your Alfredo sauce is thick it’s ready to top your favorite pasta!
Notes
- *Bringing the sauce to a boil twice will help it thicken quickly.
- *It is very important that you continually whisk your sauce so that it doesn’t burn.
Nutrition
- Serving Size: 3
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Yum, you are making me hungry!
You had me at “husband’s alfredo sauce” I married a man that cooks too. How lucky are we? 😀 Now if mine only cleaned up as well as he cooks. 😀 This looks wonderful. Thanks for sharing.
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Looks delish!
That looks so yummy! I may have to try that!
Oh, this looks just delicious! Definitely going to try this recipe out – I love alfredo sauce on my pasta and shrimp!
the sauce looks so creamy and rich with taste,homemade sauces are always better…thanks for the recipe…