A lot of people love Alfredo sauce, which is a thick and creamy pasta sauce. What makes it stand out is its thick, smooth feel. But what if you’d rather have this standard sauce with a little less salt?
Today, we’re going to talk about the idea of making Alfredo sauce with half and half instead of heavy cream and see if it tastes just as good.
Can I Make Alfredo Sauce With Half And Half?
Yes, you can use half-and-half to make Alfredo sauce. It might not be as rich and smooth as heavy cream, though. Using half-and-half lowers the amount of fat and calories while still making it smooth. Here is a simple half-and-half Alfredo sauce recipe:
- 4 tbs. of butter
- 3 tablespoons of all-purpose flour
- 1 teaspoon of black pepper, ground
- 1/2 to 1 teaspoon of salt
- 2 cups of half-and-half
- 1 cup freshly grated Parmesan cheese, plus more if you want to serve it with more.
- 8 ounces of cooked fettuccine noodles
- dried parsley flakes (optional)
Prepare The Recipe
- While the Alfredo sauce is cooking, drain the fettuccine and rinse it under cold water. Then, let it drain well.
- Put the fresh Parmesan cheese away until you need it.
- Follow the instructions on the package and cook the fettuccine in a kettle of salted boiling water.
- Run cold water over the pasta until it’s cool. Let it drain well. For now, put it aside while you make the Alfredo sauce.
- Spread the butter out in a medium-sized pot and melt it over medium-low heat.
- After melting the butter, add the flour, salt, and pepper.
- Mix them together with a whisk. Add the milk and mix it with the flour until there are no more lumps. Whisk the mixture over heat until it starts to bubble.
- As you whisk, slowly pour the half-and-half into the pot. With a whisk, mix the flour mixture into the half-and-half until there are no more lumps. Make sure to scrape the whisk along the pan’s edges to get rid of any flour and butter that might be stuck there.
- Stir the ingredients together all the time until the sauce gets thicker and starts to boil.
- As soon as the Alfredo sauce gets thick, take the pot off the heat.
- Shred the Parmesan cheese and add it to the pot. Use a whisk to mix the cheese into the sauce. Put the cooked fettuccine noodles into a big pan or serving bowl so that you can mix the sauce into the noodles.
- Mix half and half with Alfredo to make it thicker. Pour it over the pasta.
- Toss the pasta in the sauce until the fettuccine noodles are completely covered.
- Add a teaspoon of dried parsley bits and mix them into the dish. You can use fresh or dried parsley.
- Put the Fettuccine Alfredo on a plate to serve, and then add more Parmesan cheese and parsley on top.
- It serves 4 people.
- Grate fresh Parmesan cheese! You can use both fresh grated parmesan and parmesan that was already grated from a bag in this alfredo sauce recipe. There is a huge change! Grated just now was a million times better.
- Do not leave out the flour. If you need to, you can use gluten-free flour instead. The sauce doesn’t separate because half and half has less fat than cream.
- Don’t add all the cream at once. Adding the cream slowly makes the sauce smooth and delicious!
- Do not heat the sauce too much. The heat shouldn’t be more than medium! If you let the sauce boil, it might split or get too thick; if you need to, turn down the medium-low.
Tips For Storage
To store: Place the sauce in a clean mason jar or other container with a lid that is impermeable.
Do not become paralyzed! Although technically possible, cream-based sauces and soups do not freeze well. They separate and have a gritty taste! It’s not worth it.
To reheat: In a skillet over low heat, reheat the sauce, stirring constantly. The objective is to start slowly and gradually.
Half-and-half can be used to make Alfredo sauce, and it can be a great choice if you want a lighter and slightly healthier version of this famous sauce. This version might not be as rich as the original, but it still tastes great with your favorite pasta and is creamy and filling.
Thanks for reading. I hope you find it helpful.