alfredo with milk recipe

Written ByJenny Smyth Posted on
alfredo with milk recipe
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The Best alfredo with milk recipe

I have been making this alfredo with milk recipe for years, and it’s still a staple in my household. My kids love it because it’s creamy and rich, and I love it because it’s easy to make and packed with nutrients.

The dish originates from Italy, where it was created by Alfredo Di Lelio in the early 20th century. He designed it to be a simple yet elegant dish that could be made with just a few ingredients.

Over time, the recipe has evolved to include various variations and additions, but the core remains the same: a sauce made from butter, cream, and Parmesan cheese, served over cooked pasta. One of the key techniques in making a great alfredo is to use high-quality ingredients, such as fresh pasta and real butter.

This will give your dish a depth of flavor that’s hard to replicate with lower-quality alternatives. Additionally, using whole milk instead of heavy cream gives your sauce a lighter texture without sacrificing any of the richness.

I like to serve this dish as a main course for special occasions or as a comforting meal for when I need something familiar.

Creamy Alfredo with Milk

Creamy Alfredo with Milk

4.9 from 737 votes

A lighter version of classic Alfredo sauce made with milk instead of heavy cream. This quick and easy sauce is smooth, rich, and perfect for coating fettuccine or your favorite pasta.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

12 oz fettuccine or linguine
Salt for pasta water

For the Alfredo Sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of nutmeg (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the fettuccine and cook according to package directions until al dente, about 8 to 10 minutes, stirring occasionally.
3While the pasta cooks, melt the butter in a large skillet over medium heat.
4Add the minced garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
5Sprinkle the flour over the butter and garlic, whisking continuously to form a smooth paste.
6Cook for 1 minute, whisking constantly, until the mixture is bubbly and lightly golden.
7Gradually pour in the milk while whisking vigorously to prevent lumps.
8Continue to whisk and cook over medium heat until the sauce thickens and just begins to simmer, about 3 to 4 minutes.
9Reduce the heat to low and stir in the grated Parmesan cheese, salt, pepper, and nutmeg if using.
10Whisk until the cheese is fully melted and the sauce is smooth and creamy, about 1 to 2 minutes.
11Drain the cooked pasta, reserving about 1/2 cup of pasta water.
12Add the drained pasta to the skillet with the sauce and toss gently to coat, adding a splash of pasta water if needed to loosen the sauce.
Serve immediately.

🔧Equipment

Large pot
Large skillet or saucepan
Whisk
Colander
Measuring cups and spoons
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 580mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 15g

📝Notes

For a thicker sauce, use 3 tablespoons of flour. For extra flavor, add a pinch of cayenne pepper or a splash of white wine before adding the milk.

Watch Video Of How Creamy Alfredo with Milk Works

This alfredo with milk recipe is always a good idea for any occasion. It works well for family gatherings or special events because it’s easy to scale up or down depending on your needs.

When storing leftover sauce, make sure it’s cooled completely before refrigerating it in an airtight container. You can reheat it by adding a little bit of pasta water or cream if needed.

To serve, simply pour the heated sauce over cooked pasta and top with grated Parmesan cheese.

❓ Frequently Asked Questions About Creamy Alfredo with Milk

1.

Q: What is the difference between alfredo sauce made with milk and heavy cream?
A: Using milk gives your sauce a lighter texture without sacrificing any of the richness. It also helps to prevent the sauce from becoming too thick and heavy.

2.

Q: Can I substitute other types of cheese for Parmesan?
A: While you can use other cheeses like mozzarella or cheddar, Parmesan is the traditional choice for alfredo sauce because of its sharp, salty flavor that complements the butter and cream perfectly.

3.

Q: How do I prevent my sauce from separating when reheating?
A: To prevent separation, make sure your sauce has cooled slightly before refrigerating it. When reheating, add a little bit of pasta water or cream to thin out the sauce if needed.

4.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the sauce ahead of time by refrigerating it until you’re ready to serve. However, be aware that the flavors may meld together differently after refrigeration.

5.

Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly as long as you use vegetarian-friendly ingredients like plant-based butter substitutes or nutritional yeast instead of Parmesan cheese.

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