I swear alfredo sauce runs through my veins. I'm obsessed. I know people that have "white sauce" phobias and my brain simply cannot comprehend the idea of that.
I've gotten lots of comments asking how I make mine and I honestly wing it every single time. It took me like 3 years to get it down to exactly how I like it. The good thing about this recipe is that if you have too much of one thing, it's super easy to add more of the other thing in order to get everything back on track and on it's way to the finish line of the creamiest, butteriest, garlickiest white parmesan sauce ever. And when I say things, I'm mostly talking about the parm and heavy cream.
Reheating tip: Pour the sauce in a skillet over medium heat and add a little olive oil to it - good as new.
This recipe will make somwhere between 1-2 cups of sauce, if you want to make alot of it, you can double the recipe. Or just keep adding in heavy cream and cheese like a maniac, the Janey way.
What You'll Need:
What I Do:
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