Description
This creamy Alfredo Sauce with Half and Half is a rich and velvety pasta sauce made by combining butter, flour, half and half, and freshly grated Parmesan cheese. Served over cooked fettuccine noodles and garnished with parsley, it’s a quick and delicious way to enjoy a classic Italian-inspired dish with a lighter touch using half and half instead of heavy cream.
Ingredients
Scale
Sauce Ingredients
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups half and half
- 1 cup finely grated fresh Parmesan cheese (plus more for serving, optional)
Pasta
- 8 oz. fettuccine pasta noodles (cooked)
Garnish
- Dried parsley flakes (optional)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and add the fettuccine noodles. Cook according to package instructions until al dente. Drain the pasta and rinse under cold water until cool. Drain well and set aside while preparing the sauce.
- Make the Alfredo Sauce – Melt the Butter: In a medium saucepan, melt the butter over medium heat until fully melted.
- Add flour, salt, and pepper: Stir in the all-purpose flour, salt, and ground black pepper to the melted butter.
- Whisk mixture: Whisk the flour mixture continuously to remove lumps and achieve a smooth paste. Continue whisking until it becomes bubbly to cook out the raw flour taste.
- Add half and half: Slowly pour the half and half into the saucepan while whisking constantly. Ensure the mixture is smooth with no lumps, scraping the sides of the pan as needed.
- Thicken the sauce: Continue whisking the sauce over medium heat until it thickens and just begins to boil.
- Remove from heat and add cheese: Take the saucepan off the heat, then add the grated Parmesan cheese. Whisk until the cheese melts completely into the sauce, creating a creamy consistency.
- Combine pasta and sauce: Transfer the cooked fettuccine noodles into a large bowl or pan. Pour the thickened Alfredo sauce over the noodles and toss gently until the pasta is well coated.
- Garnish: Sprinkle dried parsley flakes over the pasta and stir gently to combine. Fresh parsley can be used as an alternative for garnish.
- Serve: Plate the Fettuccine Alfredo and optionally top with additional Parmesan cheese and parsley for extra flavor. Serve immediately for best texture and taste.
Notes
- Use fresh Parmesan cheese for the best flavor and smooth melting.
- To reduce lumps in the sauce, whisk continuously and add the half and half slowly.
- Do not overcook the pasta; al dente texture works best for mixing with sauce.
- For a thicker sauce, cook it a bit longer until desired consistency is reached.
- You can substitute dried parsley with fresh parsley for more vibrant color and flavor.
- Leftover sauce can be stored in the refrigerator and gently reheated with a splash of milk or half and half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Alfredo sauce, half and half, creamy pasta sauce, fettuccine Alfredo, easy Alfredo recipe, Italian pasta sauce
