Sauce
Alfredo Sauce (No Pasta)
PrepPr5 minCookCk10 minTotalTot15 minServesSrvabout 2 cupsCa:PCa:P1:0.7
Ingredients
- 8 tablespoons unsalted butter, cubed
- ¾ cup freshly grated Parmesan cheese, plus extra for garnish
- ½ cup hot substitute for pasta water (warm water or milk?)
- Salt and freshly cracked black pepper, to taste
Directions
- In a large bowl or skillet, melt the cubed butter.
- Immediately sprinkle half the Parmesan over the butter, stirring gently until melted.
- Gradually whisk in the hot water until the sauce emulsifies and becomes silky.
- Stir in the remaining Parmesan until the sauce is smooth.
- Season with salt and pepper. Serve immediately. Good for coating vegetables, chicken, or seafood.
Tips
- Use high-quality Parmesan for best flavor and smooth melt.
- Maintain moderate heat. Too much heat can cause cheese to seize and clump; whisk continuously if needed.
- Pasta water isn’t required here, but the starch helps create a creamier, clingier sauce.
- To store, refrigerate in an airtight container for up to 4 days; reheat gently with a splash of water.
Contribution
Original recipeNutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 237.7625
- Total Fat 146.5g
- Saturated Fat 88.3g
- Trans Fat 5.5g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 12.7g
- Cholesterol 407 mg
- Sodium 3880.6 mg
- Carbohydrate 86.6g
- Fiber 2.6g
- Sugar 2.4g
- Protein 62.2g
- Calcium 1557 mg
- Phosphorus 1112.6 mg
- Ca:P ratio 1:0.7
- Vitamin A 464.9 mcg
- B2 (Riboflavin) 0.6 mg
- B3 (Niacin) 0.1 mg
- B5 (Pantothenic) 0.8 mg
- B6 0.1 mg
- Folate 10.6 mcg
- B12 2.5 mcg
- Vitamin K 3 mcg
- Copper 0.1 mg
- Zinc 7.5 mg
- Selenium 61 mcg
