Williams Alfredo
Submitted by Jacqui Ryan
Ultra-rich alfredo sauce made with roasted garlic, real Parmigiano-Reggiano, Asiago cheese, and butter. Chilled overnight for deeper flavor, this two-cheese sauce clings to every strand of pasta.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
8 hrsThis is not the alfredo you get from a jar.
Whole garlic cloves get roasted until they’re soft, sweet, and caramelized, then mashed into a base of butter, Parmigiano-Reggiano, and Asiago cheese.
Half-and-half goes in last, and the sauce thickens itself into something velvety and impossibly rich.
The secret move? Chill it overnight. The flavors meld and deepen, and when you reheat it the next day, the sauce is smoother and more complex than anything you’d get fresh off the stove.
Pro Tips
- Roast the garlic until it’s completely soft and mashable with a fork. Under-roasted garlic will leave sharp, raw-tasting bits in your sauce.
- Keep the heat low while melting the cheese. Too much heat makes cheese oily and grainy. Patience here pays off with a silky-smooth texture.
- Skip the flour if you can. The sauce naturally thickens on its own. Only dust in a little flour if it’s still too thin after cooking down.
Ingredients
Directions
Toast garlic cloves (peeled and washed) in a 350℉ (180℃) oven F until smooshy and brown, chop garlic with a fork, add everything except half and half.
Cook over low heat until all cheese has melted but not until it starts getting greasy.
Add half and half, cook until thick (add flour slowly if needed, because this sauce thickens itself very well)
Chill overnight, reheat and serve.
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