Gluten-free Alfredo Sauce
Restaurant-quality Gluten-free Alfredo Sauce that's rich, creamy, garlicky, and so easy to make at home. Serve it with your favorite gluten-free pasta and enjoy this Italian comfort food classic!
Equipment
- Large pot
- Pasta strainer
- Large skillet sauce pan
- Small bowl or measuring cups
- Whisk
Ingredients
- 12 ounce package of gluten-free fettuccine alfredo cooked al dente
- 4 tablespoons salted butter
- 2 teaspoons minced garlic about 2 medium cloves
- 2 1/4 cups heavy cream divided
- 2 teaspoons gluten free flour
- 1 1/2 cups freshly grated parmesan cheese
- 1/4 - 1/2 teaspoon salt
- ground black pepper to taste
Instructions
- Cook the pasta al dente and then set aside.
- Melt the butter over low to medium heat in a large skillet, saucepan, or pot. Add in the garlic before all of the butter melts.
- Sauté the garlic in the butter until it becomes fragrant.
- Slowly whisk in two cups of heavy cream. Cook over medium-low heat until the heavy cream steams and cooks down some. It might start to bubble slightly, but you don't want it to boil because you'll risk burning the sauce.
- In a measuring cup or small bowl, whisk together the last ¼ cup of heavy cream and two teaspoons of gluten-free flour until the flour dissolves into a slurry.
- Slowly whisk the slurry mixture into the sauce and continue cooking for another 3-5 minutes until the sauce thickens.
- Stir in the grated parmesan cheese and remove from the heat.
- Give it a quick taste for salt and black pepper. If the sauce needs salt then start with 1/4 teaspoon and add more to taste.
- If you're serving with gluten-free fettuccine pasta, add the cooked noodles to the alfredo sauce and toss until the sauce coats the pasta.
- Serve hot with additional grated parmesan cheese. If you want to get fancy, then sprinkle with parsley.
Notes
Nutritional information include 1/5 of the pasta and sauce.
Storage tips.
Because of the cream and butter, Alfredo sauce doesn't refrigerate or freeze like other sauces. However, that doesn't mean you can't enjoy leftovers.
Store leftover alfredo sauce in an airtight glass container and refrigerate for 3-4 days. Reheat the sauce low and slow on the stovetop. The milk and butter might start to separate, but you can bring it back together by whisking in a little extra cream.
Alfredo mixed with pasta is always best the day you're planning to eat it.
Nutrition
Serving: 1gCalories: 641kcalCarbohydrates: 54gProtein: 5gFat: 43gSaturated Fat: 27gCholesterol: 168mgFiber: 2g
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