This is a rich creamy Italianstyle Alfredo sauce perfect for chicken and seafood pastas I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesnt use cream cheese
Prep Time
45 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Melt the butter in a large pot over medium heat. Stir in the garlic and flour
and cook and stir until the garlic is fragrant but not browned
about 1 minute. Whisk in heavy cream and milk
whisking constantly until the mixture is hot and slightly thickened
about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened
stirring often
20 to 30 more minutes.
Recipe Tip
Do not let the sauce boil at any point or it will separate and become grainy.
