An Italian Grandma’s Creamy Alfredo Sauce Recipe Is Amazing by Ann Marie Patitucci
My mom, whom the grandkids affectionately call Mimi, is a fantastic cook, one in a long line of Italian women in my family who love to cook and are naturally skilled at it. Unfortunately, I inherited neither her passion nor talent for cooking. However, occasionally I’ll try one of the family recipes and find that it’s simple enough that even I can’t mess it up, like her creamy alfredo sauce recipe.
My mom’s alfredo sauce recipe is amazing. The Italian alfredo sauce is quick and easy enough to serve for dinner on a school or worknight. It's made with butter, flour, freshly grated Parmesan cheese, gorgonzola cheese crumbles, black pepper and milk. That's it. Simple ingredients that unite to make a tasty, creamy sauce for pasta or however you want to use it.
Keep in mind that if you add a protein, it will soak up some of the yummy sauce. I hope you find this authentic Italian gorgonzola alfredo sauce recipe handy and delicious, too. Buon appetito!
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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
- 1 stick (8 tablespoons) butter
- 1/2 cup flour
- 1/2 cup grated Parmesan cheese
- 6 ounces gorgonzola cheese crumbles
- 1 teaspoon pepper
- 2 cups milk (approximately)
- 1 pound (16 ounces) pasta, cooked according to package directions
- cooked shrimp or chicken (optional)
Helpful Products
- Saucepan
- Cheese Grater
- Whisk
- Pasta
- Measuring Cups
- Salt and Pepper
- Rubber Spatula
- Grater
- Airtight Containers
- Pasta Pot
- Pasta Bowls
- Pepper Grinder
- Box Grater
- Colander
Recipe Notes
- If sauce happens to taste bitter (which can happen with cheese sauces), add a teaspoon of sugar.
- I prefer linguine pasta for this recipe while Mimi prefers tri-color cheese tortellini.
- Do not overcook the pasta. No one likes mushy pasta!
Here's how to make it:
- Melt butter in saucepan on low heat. Add flour to make a roux. Stir quickly.
- Add 1 1/2 cups milk. Raise heat to low-medium.
- Slowly add grated cheese. Stir. Add gorgonzola cheese. Stir well. Add pepper. Stir until all ingredients are well combined and smooth. If sauce is thick (which it likely will be), add the other 1/2 cup of milk (or more). Sauce should be thicker than marinara sauce but you don't want it to be too thick. Taste. Add a little sugar, if bitter.
- Pour over cooked pasta. Add shrimp or chicken, if using. Mix until well combined.
Nutrition Facts Per Serving
Calories: 602
Total Fat: 46.4g
Saturated Fat: 30.1g
Cholesterol: 155mg
Sodium: 1457mg
Total Carbohydrate: 23.9g
Dietary Fiber: 3.4g
Total Sugars: 1.5g
Protein: 28.6g
Vitamin D: 11mcg
Calcium: 593mg
Iron: 1mg
Potassium: 67mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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As the previous commenter mentioned, the real Alfredo is merely butter, Parmigiano Reggiano, and pasta water. Very finicky and technique-sensitive recipe too, but absolutely delicious. I find you need very good pasta for it too (bronze cut) or else it doesn't come out as good.
Bon Appetit has a video by Carla where it's done the right way: