Author: Josh Homme

Alfredo sauce is one of my very favorite toppings for pasta. There are many types of boring alfredo sauce, but the recipe included below is a very delicious version of alfredo sauce. I hope you enjoy this alfredo sauce recipe.

Ingredients

1 medium onion, minced
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup hot milk
1/2 cup grated Parmesan
1 pound penne pasta
1 (8-ounce) package frozen peas, blanched in salt water
Salt and white pepper

Directions

Bring a pot of water to boil for the pasta.

For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.

Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.

Alfredo Sauce:

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Alfredo Sauce Recipes | Alfredo Sauce Recipe

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