Alfredo Pasta Recipe
Rich four cheese cream sauce with roasted garlic cooked daily served over fettuccine
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Ingredients
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Pasta
Four Cheese Alfredo Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook the Fettuccine
Add 12 ounces of fettuccine to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain the Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the fettuccine in a colander.
Making the Four Cheese Alfredo Sauce
- 4
- 5
Blend the Sauce
In a medium saucepan over medium heat, combine 2 cups of heavy cream, 4 ounces of cream cheese, and the roasted garlic. Cook until heated through, about 5 minutes.
- 6
Add the Cheeses
Gradually whisk in 1 cup of grated Parmesan, 1 cup of shredded mozzarella, 0.5 cup of crumbled Gorgonzola, and 0.5 cup of shredded cheddar cheese. Stir until all cheeses are melted and the sauce is smooth.
- 7
Season the Sauce
Add 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and adjust seasoning as needed.
- 8
Combine with Pasta
Add the drained fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
