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Homemade Alfredo SauceTaste of Home

Homemade Alfredo Sauce

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 6 servings.
When I found out I had celiac disease and could no longer have fettuccine Alfredo, I was determined to figure out a way to re-create it. This has now become one of my most-requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado

Ingredients

  • 3 tablespoons butter
  • 1/2 cup finely chopped shallots
  • 5 garlic cloves, minced
  • 2 cups heavy whipping cream
  • 1-1/4 cups shredded Asiago cheese
  • 1 cup grated Parmesan cheese, divided
  • 3/4 cup grated Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) fettuccine

Directions

  • 1. In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago cheese, 1/2 cup Parmesan cheese, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally.
  • 2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water. Place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

Nutrition Facts

1 cup: 732 calories, 50g fat (31g saturated fat), 153mg cholesterol, 710mg sodium, 47g carbohydrate (6g sugars, 3g fiber), 27g protein.

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