Three Cheese Alfredo Sauce

I made some Alfredo Sauce one night and liked it so much that I thought I’d make it again the next night. I also figured that I’d take some pictures and post the actual reciepe to make it. So here we go…

  • Whole Milk – Enough to cover bottom of pan.
  • Butter – Around 3 Tbsp
  • Cream Cheese – a couple good knife-fulls
  • Pecorino Romano and Asiago Cheese (this is just what I had, but you definitely want at least one of these cheeses. Go by what you like in terms of the strength of flavour).
  • Ground Cayenne Pepper – a dusting. Again, season to taste. I like the pepper to be just in the background, not so heavy that you notice it too much.
  • Black Pepper – A grind or two.

Assemble your ingredients

The IngredientsHere’s all the main ingredients for the sauce. Not pictured is the pepper grinder, wups. Also notice that I don’t add any salt, the cheese has enough already.

Add enough milk to a saucepan to cover the bottom, set to low heat and add the butter to get it melting. You should get your pasta water heating up too.

While that’s melting and heating up, grate a bunch of cheese. Keep an eye on the milk so it doesn’t get too hot and boil. Give it a stir every once in a while.

And then add your grated cheese and cream cheese to the pan. You should probably add your pasta to the now-boiling pasta water around this time.

After the cheese has melted, you can add some spices. I actually added too much cayenne here. It wasn’t bad, just too “up front” in the flavor for this particular meal (another pasta meal I make I really load up on it). Probably half as much as is pictured would have been perfect.

If your sauce is getting too thick you can add milk to thin it back out again. Conversely if it’s too thin you can just cook it a little longer until it thickens up. When it cools from boiling it will thicken a little too, so keep that in mind.

Right before your pasta is done, add whatever else you want to the sauce. In this case I have chosen tomatoes and chicken (the chicken was previously slow-boiled in bay leaves, rosemary, thyme, tarragon, black pepper, and garlic cloves).

I like my pasta hot, so I always have (or try to have) everything ready to go before the pasta is finished cooking. Below is the final plated meal.

This is a really easy meal, it’s quick, and it’s easy to clean up. Best of all, it tastes really good too! Even my mom said it was “awesome”.

You can see all the pictures from this post (and a lot of other cool pictures) in one place.