I may earn money or products from the companies mentioned in this post. For more information, see my About page.
My family loooooves alfredo. I started trying years ago to make different recipes that I found and I think I’ve come pretty darn close to perfect. In the past it would be too oily or still have chunks of parmesan, but this recipe is nice and smooth AND it doesn’t separate when you reheat it! So, here you go:
2 tbsp. olive oil
1 tbsp. butter/margarine
fresh minced garlic, onion (opt.)
3 tbsp. flour
1 1/2 cups milk
2 cups shredded parmesan cheese (If you want you can mix it up a little with another cheese)
freshly ground pepper and sea salt
fresh basil, chopped
1 lb. cooked fettucini or linguine noodles
In a pot on the stove, heat the olive oil and butter until the butter is melted. Add the garlic and onion and cook until translucent. Add 3 tbsp. flour and whisk. Veeeeerrrryyyy slowly add the milk, stirring each time until it is completely incorporated with the flour mixture. (If you add the milk too fast you’ll end up with hot milk with lumps of flour. NOT appetizing. Go slow.) Once you’ve completely added the milk, add the cheese, stirring until you have a nice, thick sauce. Mix your fettucini noodles with the sauce and serve topped with pepper, salt, and basil. Enjoy!
(This goes GREAT with garlic bread. I’ll share my favorite garlic bread recipes tomorrow.)
Sorry I’ve been missing for a bit- I’ve been making a bunch of things to share with you I just haven’t photographed or blogged them yet. I’ll get more up this week, I promise!