Gluten-Free Alfredo Sauce (Extra Creamy, Flourless)
A rich creamy gluten-free alfredo sauce perfect for making a classic gluten-free fettuccini alfredo. Or use in place of bechamel in lasagna, serve over vegetables or fish, or even as a topping for a white pizza. This white sauce has a silky smooth texture and a hint of pepper.
Servings: 6
Calories: 444kcal
Ingredients
- ½ cup unsalted butter 8 tablespoons
- 1 ½ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg optional
- 1¾ cup freshly grated parmesan cheese see notes
Instructions
- Melt the butter in a large skillet over low heat. Until melted and it begins froth (i.e. has white bubbles on top).
- Stir in the heavy cream, salt, pepper, and nutmeg. Bring to a simmer and cook on low for 5 to 6 minutes.
- Remove the pan from the heat, gradually add the cheese, and stir until the parmesan is completely melted and the sauce is smooth. Salt to taste.
- Add pasta to the pan and toss to coat or serve as desired.
Notes
- Use fresh ground, not shredded parmesan or shelf-stable parmesan from a can. This will give the sauce a silky smooth texture.
- Substitute white pepper for black pepper if you don't want the black flecks in the sauce.
- If the sauce is too thick you can thin with a little pasta water.
- To store leftover alfredo sauce, cool it to room temperature and then transfer it to an airtight container in the refrigerator for up to 3-5 days. I do not recommend freezing.
- Lemon Zest - Make it pasta al limone with the zest of 2 lemons. Do not use the juice.
- Roasted Garlic- Add 2 to 3 cloves of mashed garlic in with the cream to give the sauce a lovely sweetness.
- Minced Garlic- Add 2 cloves of minced garlic to the butter and saute for 30 seconds before adding the cream.
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