Skinny Fettuccine Alfredo Sauce - Recipe Diaries (2024)

FAQs

How can I thin out my Alfredo sauce? ›

The most common thinner for any creamy sauce is milk, however, you can also use other liquids like water, broth, or cream. Note that the liquid has to contain moisture so it can actually work, which is why melted butter won't do.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Add Cheese

This first method is not only the easiest, but also arguably the most delicious. The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

Cornstarch

This works as a great thickening agent. The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.

After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.

Once melted, pour in your jar of sauce. Pour the milk into the jar and give a good shake. Start with 1/4 cup of milk and if more is desired, add another 1/4 cup. Pour the jar into the pan, add in the spices and let simmer on low.

Add heavy whipping cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

Does cream cheese thicken Alfredo sauce? ›

For a thicker, more creamy sauce, reduce the amount of heavy cream/milk used and add either sour cream or cream cheese 1 ounce at a time.

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

The Fix Is Simple—Add Water Back.

While it may seem counterintuitive to add liquid to an oily sauce, whisking in more water replaces what was evaporated and helps re-suspend that fat, emulsifying your sauce once more. A generous splash of water is all it takes.

If you find that your sauce is too thick, this is where you can add some of the reserved pasta water, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of the liquid cook off and you'll see the sauce thicken up again. It's pretty resilient to fumbles at this stage.

How do you make a sauce thicker? The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape.

If the sauce has just a few lumps, use a balloon whisk and whisk vigorously to break the lumps up. Use a food processor, blender or immersion blender to whizz those lumps out of sight. Return to heat and whisk until warmed through.