alfredo cream sauce

Alyssa Rivers presents an Alfredo sauce made with unsalted butter, heavy whipping cream, cream cheese and Parmesan. She describes cream cheese as contributing tang and a smooth texture.

Butter, cream and cream cheese are whisked together over medium heat until melted. Minced garlic, garlic powder, Italian seasoning, salt and ground black pepper are then whisked in.

The mixture is whisked until smooth before freshly grated Parmesan is added gradually. This selection follows the written recipe-card sequence.

The same sauce is brought to a simmer and whisked until it thickens. The author suggests serving it immediately with pasta, which remains a separate use of the sauce.

A small portion of the same sauce can be reserved for the author’s offered breadstick dip. Breadsticks are the selected optional accompaniment; cheese substitutions, extra proteins and the separate cornstarch thickening option remain outside this preparation.