No lie.
It’s delicious and really, really yummy.
And creamy.
I like it better than Olive Garden and MUCH better than that jarred stuff I’ve been buying.
You can bet I won’t be doing that anymore!
It’s made from scratch for us from now on, baby!
I adapted this from my Fannie Farmer Cookbook, Thirteenth Edition.
Roasted Garlic Alfredo Sauce – makes about 2 cups
Ingredients1 head of garlic
6 tablespoons unsalted butter
1 3/4 cup heavy cream
1 1/4 cup freshly grated Parmesan cheese
salt to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons flour mixed with 1 tablespoon heavy cream
Directions
To roast garlic, follow these directions.
Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl.
With a fork, mash the cloves.
In a small saucepan, on low to medium heat, melt the butter.
Add the cream and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
Mix in the cream/flour mixture, stirring and heating until mixture thickens.
Remove from heat and serve over fettuccine noodles or ravioli.
I made the same sauce a few weeks ago to use in a grilled chicken Alfredo dish and it was the BOMB!
I rate everything I make on a scale of 1-4 with 4 being the best and this Roasted Garlic Alfredo Sauce earned 4 rolling pins.
It was just so very rich and so very scrumptious!
And I’ll tell you a secret….pssst, c’mere! *whispering* But don’t tell anybody, ok?
I feel REALLY bad about admitting this, but I’d run out and I certainly wasn’t going to head back out to the store for the second (or maybe it would have been the third) time that day…
But I used…*GASP* the Parmesan cheese from the green plastic bottle!!!!!!!!
UGH!!!! Do you hate me now, or what??!!!
I bet you’re never going to come back here to read or tell your friends about 365.
Actually, you’ll probably tell them to STAY AWAY, STAY FAR, FAR AWAY from that woman! She uses the cheese in the GREEN bottle!!!
Yes, I admit it. I’m human.
Just like on FB the other night when I said I would be eating home alone because everyone was out and I went to…
WAIT FOR IT…
yes, I went to…*sigh*…Wendy’s.
And no, it wasn’t my sister-in-law, Wendy’s or even my friend, Wendy’s because I have neither.
It was that fast food joint.
And yes, I regretted it after. It sat in my stomach like a lead, like a lead… I don’t know, something or other lead-like.
It just didn’t do it for me that night and I was wishing I had cooked the leftover chicken I’d had sitting in the fridge.
Oh well, we live and learn.
Buyer’s remorse, I guess.
The REAL freshly grated Parmesan cheese tastes REAL good in this, so I wouldn’t skimp and use that. I used that the first time and it tasted better. Fresher is better, not processed, green bottle type stuff.
Alrighty folks, I’m off to bed.
I will be back with the ravioli recipe that I used this sauce for tomorrow!
I give you BIG baking hugs and muffins!!
Comments & Reviews
Hi Lynn, I tried your recipe a couple of nights ago and it was gorgeous. I followed your instructions for roasting the garlic and I know I will be doing that a lot more now. Seriously excellent taste with this sauce and the bit of flour made it all hold together. Thanks!
Kim!!!
Thank you SO much, that is so sweet!! I’m glad you enjoyed it so much! We really love it, too and many times we’ve had it without the garlic and I think it tastes just as good!
As a matter of fact, I’ll be using that in a recipe in the next few days.
Made this tonight. Bought a roasted chicken and pulled the chicken, mixed it with spaghetti, and topped with this sauce. DELICIOUS!! The blog title is definitely truth in advertising.
Leann,
that’s SO awesome to hear, thank you!! I’m so glad you all enjoyed it!
Funny, my son was just saying the other day that I haven’t made it in a while, so I think some Chicken Alfredo is on the menu this week.
Thanks so much for letting me know!
I tried this tonight and it was excellent. I made it to put over chicken pieces that I dredged lightly in flour and cooked in some garlic and butter and then mixed it all together with fettuccine. Thank you for sharing. It is going in my box of recipes!!
Jeanne,
that’s awesome, I’m so glad to hear it! Thank you so much for letting me know.
What you did with the chicken sounds great and I’ll have to give it a try!
hi, Lynne. This sauce sounds awesome!!
Could it be used as the sauce in Shrimp
Scampi? Have you ever tried it with shrimp?
Thanks!!
That is a good question, Debbie. I have never tried it with shrimp because (you may not believe this) I have never even cooked shrimp. True fact. I was pregnant with my son over 18 years ago and was blessed with a STRONG aversion to seafood. I actually shudder now just thinking about the smell. haha
I suppose it would work and I don’t see why it wouldn’t – it’s butter, cream and parmesan cheese, but I can’t tell you one way or the other, sorry.
If you try it, please let me know and I’ll add it to the post!
Hey what kind of flour you used ?
Annie, I used all-purpose flour and do throughout my recipes unless stated otherwise. 🙂
I was wondering if this freezes well? I have a baby coming and thought it might be nice to make up some larger batches of this and freeze it. Thank you!
Beth, first of all, congratulations of your baby! I hope everything goes well and that momma and baby have a safe, healthy and fast (but not too fast – haha) delivery! You’ve asked a great question and one I unfortunately don’t know the answer to as I haven’t done it. I did find this thread over at Taste of Home and it sounds as though it might work ok: http://community.tasteofhome.com/community_forums/f/30/p/320514/321865.aspx
Thanks for asking and all my best with the baby!
Beth, first of all, congratulations of your baby! I hope everything goes well and that momma and baby have a safe, healthy and fast (but not too fast – haha) delivery! You’ve asked a great question and one I unfortunately don’t know the answer to as I haven’t done it. I did find this thread over at Taste of Home and it sounds as though it might work ok: http://community.tasteofhome.com/community_forums/f/30/p/320514/321865.aspx
Thanks for asking and all my best with the baby!
I can’t print this recipe. How can I do this? Thx.
Sally,
not all of my recipes have been formatted in a printable version and I apologize for that. I am slowly working on it.
If you want to print it, you can copy the url of the recipe and then paste it here: https://www.printfriendly.com/
you can then print it with or without the recipes.
Thank you!
I use this recipe all the time. It’s simple and delicious. Freshly shredding a block of Parmesan makes it even better. Yum