Homemade Alfredo Sauce

Name: Homemade Alfredo Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz Pasta (12 ounces (225g) pasta (I used fettuccine)); 2 tbsp Unsalted Butter (2 tablespoons butter); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 cloves Garlic (2 cloves garlic, minced); 2 cup Heavy Cream (2 cups heavy (35%) whipping cream); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ¼ tsp Table Salt (1/4 teaspoon salt); ¼ tsp Black Pepper (1/4 teaspoon pepper); ¾ cup Mozzarella Cheese (3/4 cup shredded mozzarella cheese); ½ cup Parmesan Cheese (1/2 cup shredded parmesan cheese)

Homemade Alfredo Sauce - Main Course (Italian)

20 minItalian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Cook the pasta according to the package directions in a large pot of boiling water. Drain.
2Meanwhile, in a medium saucepan, over medium heat, heat the butter and olive oil.
3Add the garlic and cook, stirring for about 30 seconds, until fragrant.
4Add the cream, thyme, oregano, salt, pepper and bring the sauce to a high simmer (the sauce should be steaming with small bubbles forming on the edges but not quite boiling).
5Reduce the heat to medium low, and cook, stirring often, until the sauce is thickened slightly, about 5 minutes.
6Slowly stir in the mozzarella and parmesan cheese, and continue cooking until cheese is melted and the sauce is thick and smooth. The sauce will continue to thicken as it cools on the pasta.
7Keep the alfredo sauce warm over low heat, stirring occasionally, until the pasta is ready. Serve immediately.