This Trader Joe’s Alfredo Sauce Recipe is a rich and creamy recipe, which is made with heavy cream and fresh Parmesan cheese. It’s a classic, foolproof recipe, ready in about 10 minutes.
Jump to RecipeTrader Joe’s Alfredo Sauce Recipe Ingredients
- 1 stick butter
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 2 cups freshly grated Parmesan
- Pasta cooking water, as needed
How To Make Trader Joe’s Alfredo Sauce Recipe
- Melt the base: In a medium saucepan or skillet over medium heat, melt the butter and the heavy cream together until warmed through.
- Season and add cheese: Season the cream mixture with salt and pepper. Add the freshly grated Parmesan cheese and stir continuously until the cheese has completely melted and the sauce is smooth.
- Toss with pasta: Add your cooked pasta directly to the skillet with the sauce. Toss to combine, adding a splash of the starchy pasta cooking water if the sauce is too thick, until it reaches your desired consistency.
Recipe Tips
- How to get the smoothest sauce? The key is to use freshly grated Parmesan cheese, not the pre-shredded kind. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy. Also, keep the heat on low to medium and don’t let the sauce boil.
- Can I use a different cheese? For a classic Alfredo, Parmesan (specifically Parmigiano-Reggiano) is best. You could also use a mix of Parmesan and Pecorino Romano for a sharper, saltier flavor.
- How do I thicken the sauce? This sauce thickens naturally as the cheese melts. If it’s too thin, you can let it simmer gently for a minute or two. If it’s too thick, a splash of the starchy water you cooked your pasta in is the perfect way to thin it out.
- Can I add garlic? Absolutely. For a garlic Alfredo, you can add 1-2 cloves of minced garlic to the butter as it melts and cook for about a minute until fragrant before adding the cream.
What To Serve With Alfredo Sauce
This rich and creamy sauce is a classic for a reason and pairs perfectly with many dishes.
- Fettuccine pasta for a classic Fettuccine Alfredo
- Tossed with grilled chicken and broccoli
- As a white sauce for a homemade pizza
- As a dipping sauce for breadsticks
How To Store Alfredo Sauce
- Refrigerate: Alfredo sauce is best enjoyed fresh, as it can separate when reheated. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat very gently over low heat, stirring constantly, and add a splash of milk or cream to help it come back together.
Alfredo Sauce Nutrition Facts
- Serving: 1/4 cup
- Calories: 350 kcal
- Carbohydrates: 2g
- Protein: 10g
- Fat: 34g
- Saturated Fat: 21g
- Sodium: 450mg
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if the heat is too high, which causes the fats in the butter and cream to separate from the solids. The key is to keep the sauce at a gentle, consistent heat and never let it come to a rapid boil.
The most traditional, authentic Italian Alfredo is made with only three ingredients: pasta, butter, and Parmesan cheese, emulsified with the starchy pasta water. This recipe is a very popular American-style version, which includes heavy cream for an extra-rich and stable sauce.
It is not recommended. Heavy cream has a high fat content, which is what makes the sauce rich, creamy, and stable. Using milk will result in a much thinner sauce that is more likely to break or curdle.
Try More Recipes:
- Trader Joe’s Sweet Soy Sauce Recipe
- Trader Joe’s Curry Sauce Recipe
- Trader Joe’s Jalapeño Hot Sauce Recipe
Trader Joe’s Alfredo Sauce Recipe
Course: SauceCuisine: Italian-AmericanDifficulty: Easy8
servings5
minutes5
minutes350
kcalA quick, easy, and incredibly rich and creamy homemade Alfredo sauce that’s perfect for a last-minute, restaurant-quality pasta dinner.
Ingredients
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed
Directions
- Gently warm the butter and cream in a saucepan.
- Season with salt and pepper.
- Stir in the freshly grated Parmesan cheese until completely melted and smooth.
- Toss the sauce with hot, cooked pasta.
- Use a splash of the starchy pasta water to thin the sauce to your desired consistency.
Notes
- For the smoothest, creamiest sauce, it is essential to use freshly grated Parmesan cheese.
- Do not let the sauce boil, as this can cause it to become oily or separate.
- The starchy water from cooking your pasta is the secret ingredient to achieving the perfect sauce consistency.
- This sauce is best made and served immediately.
