Easy Creamy Alfredo with Bacon and Peas - Recipe Diaries (2024)

FAQs

What is the secret to thick Alfredo sauce? ›

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The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

Mix the cornstarch with some cold water to create a smooth slurry, then whisk it into the sauce while cooking over medium-high heat for a few minutes. Add all-purpose flour. Another very common thickening agent that will give your Alfredo sauce a creamy texture.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Real alfredo sauce is made with 3 simple ingredients: butter, Parmesan cheese and fresh fettuccine pasta. There is absolutely no cream in this dish (cream is common in most American-style alfredo sauce recipes). Make this dish with my fresh homemade pasta, fresh sourdough pasta or store-bought fresh pasta.

I always put spinach in my alfredo pasta. The size of the leaves will decrease, which will make the dish look like it has a small amount of veggies but actually it has a reasonable portion. Some others you can try putting in are broccoli, kale, bok choy, peas, zucchini, carrots, mushroom, or asparagus.

To make the perfect, luscious, creamy sauce I like to shred by parmesan cheese with a microplane grater, which takes less time for the parmesan cheese to melt, but any ole grater will work.

Can I use grated parmesan cheese instead of shredded Alfredo sauce? ›

Our Test Kitchen pros swear that the best recipes for how to make Alfredo sauce include freshly grated Parmesan cheese. Here's how to add it: Remove the pan from the heat and stir in the Parmesan cheese. Continue stirring until the cheese is incorporated into the sauce.

There might be several reasons. Using the wrong kind of cheese. Not applying a correct amount of heat. Using the right kind of cheese, but not grading it small enough.

After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.

Cornstarch is a thickener, and it will help to bind the fat and water together. You can also try adding a little bit of egg yolk to the sauce. Egg yolks are also emulsifiers, and they will help to keep the fat and water from separating.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.