My Son’s Friend’s Alfredo Sauce

February 25, 2019  •  Pasta & Pizza, Sauces

One thing I’ve noticed as my kids have gotten older is that their friends who like to cook love to share their recipes with me. At the recent wedding festivities of my middle son, his friend Cam (and first college roommate who turned him forever into an Alabama football fanatic) told me I had to make his Alfredo sauce. I promised I would, and that I’d blog about it when I did.There’s nothing technically correct about this recipe – true Alfredo doesn’t have cream in it, his directions (below) suggest adding flour towards the end which is really out of order, and I felt the sauce needed just a bit of salt. He also calls for sweet wine, which I don’t think I own, so I used Prosecco which is about as sweet as I’ll tolerate. But beyond those technicalities, the dish was delicious, just as Cam promised. His instinct for adding acidity (wine) and aromatic flavor (garlic) were spot on. Here’s Cam’s “recipe”:

Use these ingredients in this order:
-8 oz sweet white wine, reduce by half
-minced garlic TT, cook in the wine for a few mins until your kitchen smells delicious
-half a stick of butter
-16 oz of heavy whipping cream, added slowly while whisking
-touch of flour to thicken if necessary
-shredded Parmesan cheese

I made just a few subtle changes, and I’d rather call this a garlic cream sauce than Alfredo, but it was so delicious that I treated myself to this as an afternoon snack on Valentine’s Day. Thanks for sharing Cam!

Fettucine with Creamy Garlic Sauce
Prep time
Cook time
Total time
Recipe type: Primi or Entree
Serves: 8
  • 8 ounces white wine or Prosecco
  • 2-4 cloves of garlic, minced
  • 4 tablespoons (half a stick) butter
  • 2 cups heavy whipping cream
  • ½ cup shredded Parmesan cheese
  • ¼ teaspoon salt
  • Pepper and chopped parsley, for garnish
  • 1 pound fettuccine, cooked al dente and drained
  1. Bring the wine to a light boil and cook until reduced by half, about 5 minutes. Add minced garlic and butter and cook until butter is fully melted. Whisk in the cream and cook over medium heat, continuing to whisk, until the cream starts to bubble. Add cheese and salt and continue to whisk for another minute, then reduce heat to simmer and let the cream sauce bubble and reduce for about 5-8 minutes to thicken.
  2. Toss the cream sauce with the cooked fettuccine and garnish with pepper and parsley if desired. Serve immediately.
Cam's recipe suggested adding flour to thicken the sauce and if you do prefer a thicker sauce, I suggest making a roux of the butter with 1 tablespoon of flour. Cook for 1-2 minutes to remove the raw flour taste, then whisk in the reduced Prosecco and proceed from there.

Add a Comment

Rate this recipe: