Susan's Alfredo Sauce Recipe


1/2 stick butter
4 cloves minced garlic (You can also use the pre-chopped kind that comes in a jar)
1 cup heavy cream
4 T chopped parsley
to taste cayenne pepper (makes the sauce turn pink)
2 t freshly ground pepper
to taste salt
1.5 cups shredded asiago cheese (or freshly shredded parmesan)
cooked pasta of choice


Boil the water for the pasta (I've been using angel hair, and I'm terrible at measuring it -- the sauce is enough for 2-3 servings I think). Add pasta when it starts boiling. Melt the butter in a large pan, saute garlic briefly, but don't let it brown. Add cream, parsley, cayenne pepper, black pepper and salt. Stir with a whisk to combine and cook until heated through and it starts to thicken. Gradually add cheese and stir (once you add the cheese, you should stir with something besides a whisk). When the pasta is al dente (firm, not tough, but not completely soft), drain and add it to the sauce. Stir, making sure pasta is coated and cook gently until the sauce has absorbed into the pasta somewhat. Serve topped with a little extra cheese and parsley.

I REALLY like the cayenne pepper in it, and I hadn't seen any recipes with that variation. Be generous, but make sure you taste it as you go.

Lower Fat version

Substitute milk (1 cup) and flour (1/4 cup) (separately) for the cream.


After butter has melted and garlic has been sauteed, add flour. Cook and stir for two minutes (I use a wire whisk). Gradually add milk, stirring constantly, and cook until thickened before adding cheese. The cheese will thicken the sauce too, so don't let it thicken too much. If it does get too thick, add more milk.


Something possessed me to put some of my favorite recipes on my web site back in 1995. I add a new one now and then when I discover something interesting. My recipes are generally combinations of favorite recipes I've found in cookbooks. They were developed through experimentation and lots of tasting!
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