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Nutrition Facts
Serving Size 1 (149g) Recipe makes 5 servings
Calories 280
Calories from Fat 183		(65%)
Amount Per Serving		%DV
	Total Fat 20.4g	31%
	Saturated Fat 12.7g	63%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 390mg		16%
Potassium 310mg		8%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 0.1g	0%
	Sugars 1.4g
Protein 12.5g		24%
detailed view... how is this calculated?

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No-Cream Alfredo Sauce

Recipe #128560 | 5 min | 2 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Deb's Recipes
Jul 3, 2005

I make my alfredo sauce with evaporated milk from the pantry instead of fresh cream from the supermarket. My family enjoys this convenient and delicious sauce often. They claim to like it even better than restaurant alfredo sauce! I hope you'll also enjoy it.

SERVES 5 (change servings and units)

Ingredients

1 (12 ounce) can evaporated milk
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk
1 cup mushroom, sliced, cooked in butter, and drained (optional)
1 cup thinly sliced grilled chicken piece (optional)
hot pasta

Directions

1
Shake together powdered and evaporated milks; set aside.
2
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly.
3
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly.
4
Reduce heat; add parmesan cheese and garlic salt; stir until melted.
5
Thin sauce to desired consistency by stirring in up to one half cup milk.
6
Add optional mushrooms and/or chicken pieces; heat through and serve over hot pasta.

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Featured Reviews for This Recipe

From: bmcnichol

On Feb 28, 2009

This was good in a pinch. I thought I had some alfredo sauce and when I went to make my "usual" sauce, I didn't have any cream. I followed the recipe exactly as written but I didn't add any of the optional ingredients but used it in Easy Pasta Con Broccoli

0 people found this review helpful

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From: Chef #490764

On Sep 22, 2008

This worked out beautifully with my homemade pasta. I never have cream around but usually have evaporated milk. This recipe is being added to my collection of favorites.

0 people found this review helpful

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From: bluemoon downunder

On Feb 27, 2006

SUPER quick to make, creamy and wonderfully flavoursome. I used reduced fat milks (which were creamy enough), and when sautéing the mushrooms I added 4 cloves of minced garlic and a teaspoon of thyme. I added a drained can of pink salmon in step 6, and served this yummy alfredo sauce over angel hair pasta. Great recipe. Thank you for sharing it.

6 people found this review helpful

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From: Spazzer Monkey

On Sep 20, 2008

This was delicious! I used it in http://www.recipezaar.com/111797 and it was amazing! The next day, I had leftovers, and I used it as a sandwich spread on a basic sandwich (turkey & romaine on spinach/feta foccacia), and it was DELICIOUS. It worked great as a sandwich spread due to the combination of great taste and texture. I'll definitely be making this in the future!

2 people found this review helpful

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Read all 9 reviews