Don't burn the sauce-like any sauce that is not stirred, it can be easy to stick to the bottom of the pan. Use fresh parmesan-freshly grated parmesan cheese will melt easier and be a creamier texture and not as grainy. If you would like to try it, go for it! Let me know how it goes. freezer-I have not tried freezing this homemade alfredo sauce recipe. fridge-store this pasta alfredo recipe sauce in an air tight container in the refrigerator for up to one week. seasonings-you can season with other seasonings if you would like! Examples of these include salt, pepper, garlic pepper, etc. add cilantro-in addition to parsley, dried cilantro could be an addition or a substitute. add garlic-in my personal opinion, you can never have too much garlic!. The parmesan cheese does help thicken it a bit though. It will be a bit thinner using milk though. If you do not have half and half either, you can always use milk. half and half instead of heavy cream-I rarely have heavy cream on hand, so if you are like me and do not have heavy cream, alfredo with half and half can be just as good. less butter-you could cut down on the butter if you want your sauce to be less fatty. I think this alfredo sauce recipe turns out better with heavy whipping cream, but as stated below, whipping cream and half and half are fine substitutes as well. With higher fat, you could get a thicker consistency. The main difference between the two is that heavy whipping cream has more fat. Is whipping cream the same as heavy whipping cream? This is a question that often comes up when looking in your fridge trying to decide if you have the right cream or if you do not have the right cream. Other dinner ideas that are not pasta that you can put alfredo sauce in is Garlic Chicken Pizza. Some examples of pasta ideas you can use this sauce in is the following: spaghetti alfredo, shrimp fettuccine alfredo, chicken alfredo pasta, homemade shrimp alfredo, creamy chicken alfredo, etc if you are looking to put it in your favorite pasta! This homemade alfredo sauce recipe tastes good wherever a white sauce is necessary! Pasta is one of my favorite ways to use this sauce. If you are really feeling fancy, you can use parmigiano reggiano. parmesan cheese-grated or shredded, preferably shredded though. It did taste slightly different doing it that way though. heavy whipping cream-provides the base, I used a substitute of cottage cheese and milk blended once, and it was a good substitute. Typical seasonings are garlic, pepper, parsley, Italian seasoning, etc. Instead, it uses dairy products as a base. Unlike most pasta sauces, alfredo does not contain vegetables. Thank you for my obsession with Alfredo!! Cause canned sauce is just nasty now that I have this so easily made.Alfredo is a white sauce that is traditionally used for pizzas and pastas. And also if you haven’t tried it with the sautéed onion I highly recommend it because it really seals the deal. But I always tell people where I got it from originally. And holy cow let me just tell you it was the icing on the cake!! So the recipe - with the onion - went into my own recipe book that I’m building because it is so delicious and I love to share it with people. Dice up a sweet onion and sauté it in olive oil on super low heat for a while until they’re cooked through but not browned at all - then proceed with the rest of YOUR recipe. Then I decided to put my own twist on it (which I like to do with recipes so I don’t feel like I’m stealing them) and I started adding onion to it. I found this recipe years ago and made it several times until I basically memorized it. 
So as I stand in the kitchen making my version of this AMAZING Alfredo sauce I realized I should probably confess my thievery to you.
I`m super bummed with myself over my mistakes tonight as cheese and heavy cream are not cheep ingredients!! Long post but in case anyone reads the comments for tips, take your time with the cream and cheese! Have also added nutmeg and it feels nice and extra! Respond
I`ve always used shredded cheese in a bag and it`s been excellet but lately I`ve noticed cellulose as an ingredient (thought it was just in the canned?!!?) and I`m worried that this may have contributed as well, ugh!!! I guess I need to take the extra time and go with freshly grated next time. Now Im wondering what I did wrong, although I was in a hurry and had a toddler in my arms and I just dumped the cream in and let it boil (and it scorched a bit ahhh) and I just dumped the bags of shredded cheese in as well instead of nursing them in slowly while stirring and letting it melt. I have used this recipe before and it is excellent and easy!!!! Mmmm so good!! And SO much better than jarred alfredo which is disgusting!! BUT, tonight it did not turn out, the shredded parm just clumped.
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