Alfredo Sauce
A rich and velvety cream-based sauce perfect for coating pasta or serving atop low-carb vegetable noodles. This classic preparation offers full-bodied flavor with minimal carbs, ideal for keto and traditional diets alike.
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Servings: 8
Ingredients
- 130 grams of finely grated Parmesan cheese roughly 2 cups
- A generous pinch of freshly cracked black pepper or as desired
- 3 teaspoons of finely minced fresh garlic
- 113 grams ½ cup of unsalted butter
- 500 milliliters 2 cups of heavy whipping cream
- A dash of sea salt adjusted to personal taste
- 100 grams 1½ cups of shredded Asiago cheese
Instructions
- If pairing with pasta, begin boiling your preferred noodles first, ensuring they are drained and kept hot so they’re ready to receive the sauce once it’s completed.
- To serve with zucchini noodles, spiralize one medium-large zucchini (7–8 inches in length), yielding approximately 4 cups of ‘zoodles’. Cut into shorter strands for easier serving.
- Place the zucchini strands in a microwave-safe bowl and cook in 30-second intervals for up to 2 minutes, checking for doneness. Avoid overcooking to maintain texture—zoodles should be just tender, not mushy.
- Drain any excess moisture thoroughly. Pat dry using kitchen towels to eliminate residual water that could otherwise thin the sauce upon mixing.
- In a broad, heavy-bottomed skillet set over medium heat, melt the butter along with the minced garlic, allowing it to gently infuse for a minute or two.
- Pour in the heavy cream, stirring constantly as the mixture warms. Allow it to reach a light simmer and bubble gently for 2–3 minutes.
- Gradually stir in the freshly shredded Parmesan and Asiago cheeses. Continue stirring as the sauce thickens and begins to simmer again, creating a smooth, cohesive texture.
- Taste the sauce and adjust seasoning with salt and freshly ground black pepper. Serve immediately over your choice of hot pasta or a low-carb base like zoodles or spaghetti squash.
Notes
Serving Size & Nutrients: Each portion equals approximately ½ cup. This recipe yields 8 servings and is especially fitting for ketogenic diets due to its high fat and low carbohydrate content.
For a Denser Sauce: Use a wide skillet and allow more time for the cream to reduce gently, or incorporate additional cheese for a thicker finish.
Cheese Tip: For optimal results, always grate your own cheese. Pre-shredded varieties often contain anti-caking agents that hinder melting and may result in a grainy sauce.
Storage Advice: Store in an airtight container in the refrigerator for up to 3–4 days. When reheating, do so slowly over low heat to prevent the sauce from separating.