Are you tired of the same old alfredo pasta night? Do you want to impress your dinner guests with a restaurant-worthy dish?
The secret to making a rich and creamy buttermilk alfredo sauce is just a few easy steps away.
By using high quality ingredients, and following my easy alfredo sauce recipe you can elevate your pasta game to a whole new level.
In this article, we'll walk you through each step to ensure your alfredo sauce with buttermilk turns out rich, creamy, and unforgettable. It is just as easy to make as my Alfredo Sauce with Half & Half or Alfredo Sauce with Milk.
So, let's get cooking and bring the taste of Italy to your kitchen!,
Can Buttermilk Be Used For Alfredo Sauce
Yes, you can make a restaurant-worthy alfredo sauce using a combination of buttermilk and whole milk instead of heavy cream.
Alfredo sauce traditionally is made with butter, heavy cream, and parmesan cheese.
However, to add a tangy twist to this traditional pasta sauce, we'll be using buttermilk and whole milk instead of the heavy cream. The buttermilk adds just the right amount of tanginess to the sauce.
It's important to use high-quality real Parmesan cheese to ensure the sauce is rich and flavorful.
By using the right ingredients, you'll be able to create a delicious buttermilk alfredo sauce that will impress even the most discerning palate.
Ingredient Notes
Here is a quick look at the ingredient list and instructions. You can find the full ingredient quantities and full directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box!
- thickener: melted unsalted butter and all-purpose flour is used to make a roux that will make this buttermilk alfredo extra thick and creamy. The sauce will cling to the pasta.
- extra creamy sauce: a combination of cultured buttermilk and whole milk.
- cheese: use a block of real Parmesan cheese for an authentic flavor. Shred the cheese finely so it melts quickly.
- herbs and spices: ground black pepper, salt, dried parsley, and red pepper flakes.
- cooked pasta: almost any shape of cooked pasta can be used. Today I am using penne rigate pasta. You can use fettuccine, spaghetti, or even ziti pasta. Boil, rinse well and drain the pasta before beginning the recipe.
The Secret to a Smooth Sauce
To achieve a restaurant-worthy buttermilk alfredo sauce, it's crucial to achieve a smooth consistency. A smooth sauce is achieved by using real Parmesan cheese and whisking the ingredients together properly. This means no walking away from the skillet once you have started the sauce.
Recipe Prep
Cook the pasta following the directions on the package. Once done drain and rise with cold water. Drain well and set aside until needed.
- Step 1: In a large skillet over medium heat melt the butter. Add the flour and whisk until creamy and lump free.
- Step 2: Slowly drizzle the milk into the flour and butter whisking until smooth and creamy.
Once lump free pour the buttermilk in and whisk until the buttermilk is blended in.
- Step 3: Add 1 cup of finely grated parmesan cheese, ground pepper, salt, parsley and red pepper flakes while whisking until the cheese has melted.
- Step 4: Continue to whisk the sauce until boiling. As the buttermilk alfredo sauce comes to a boil it will thicken. Once thick turn the heat off or remove the skillet from the burner.
- Step 5: Add the cooked pasta to the skillet with the hot sauce and toss to coat with the sauce.
- Step 6: Season with salt and black pepper to taste. Add more red pepper flakes and parsley to the alfredo pasta. Toss until the pasta is coated with the sauce.
Sprinkle the top with the remaining Parmesan cheese and garnish with fresh basil leaves.
Serve the pasta dish immediately with crusty bread and a salad.
Thick and cheesy buttermilk alfredo just might be my new favorite.
What else can be added to this pasta sauce?
- Meats: Add thin slices of grilled chicken or steak. Sliced and cooked Italian sausage would taste great in this pasta dish.
- Vegetables: Toss a handful of fresh spinach leaves into the skillet with the hot pasta sauce. Cut steamed broccoli florets into bite size pieces and toss it in.
- Herbs: Garnish with fresh basil leaves or parsley.
- Sauté garlic with the butter.
Serve and Enjoy!
Now that you've created a velvety, restaurant-worthy buttermilk Alfredo sauce, it's time to add the finishing touch.
Top it off with a generous helping of fresh grated Parmesan cheese and a few fresh basil leaves and give it a final stir to incorporate all the flavors together.
The nutty, salty tang of Parmesan perfectly complements the creamy sauce, elevating it to a whole new level of deliciousness.
With your sauce complete, it's time to serve and enjoy your culinary masterpiece.
Mastering the art of making a restaurant-worthy buttermilk Alfredo sauce is simpler than you might think. By following the steps we've outlined, you can create a velvety, flavorful, and restaurant-quality sauce right in your own kitchen.
So the next time you're craving a comforting bowl of pasta, impress your guests with this delicious dish.
And as the Italians say, "Mangia bene!" (Eat well!)
Pro Cooking Tips
- To ensure a smooth texture, it's important to melt the butter and whisk the flour in completely and gradually add in the liquids.
- Whisking the sauce constantly while adding in the cheese will help create a smooth and creamy consistency.
- The Parmesan cheese must melt completely into the sauce ingredients.
Helpful Cooking Tools
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- Large Cast Iron Skillet
- Plastic Whisk
- Cloth Napkins
- Stoneware Dinner Plates
- Large Metal Serving Spoon
More Recipes To Try
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Buttermilk Alfredo Sauce
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup cultured buttermilk
- 1 ½ cups finely shredded real Parmesan cheese (divided)
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon dried or fresh minced parsley
- ½ teaspoon red pepper flakes (optional)
- 10 whole fresh basil leaves (optional)
- 8 ounces Penne Pasta (cooked and drained)
Instructions
- Cook the pasta following the directions on the package. Once done drain and rise with cold water. Drain well and set aside until needed.
- In a large skillet over medium heat melt the butter. Add the flour and whisk until creamy and lump free.
- Slowly drizzle the milk into the flour and butter whisking until smooth and creamy. Once lump free pour the buttermilk in and whisk until the buttermilk is blended in.
- Add 1 cup of finely grated parmesan cheese, ground pepper, salt, parsley and red pepper flakes while whisking until the cheese has melted.
- Continue to whisk the sauce until boiling. As the buttermilk alfredo sauce comes to a boil it will thicken. Once thick turn the heat off or remove the skillet from the burner.
- Add the cooked pasta to the skillet with the hot sauce and toss to coat with the sauce.
- Season with salt and black pepper to taste. Add more red pepper flakes and parsley to the alfredo pasta. Toss until the pasta is coated with the sauce.
- Sprinkle the remaining Parmesan cheese over the top and serve.
- Serve with crusty bread and a salad.
- Makes 8 servings.
Recipe Expert Tips
- Meats: Add thin slices of grilled chicken or steak. Sliced and cooked Italian sausage would taste great in this pasta dish.
- Vegetables: Toss a handful of fresh Spinach leaves into the skillet with the hot alfredo sauce. Cut steamed broccoli florets into bite size pieces and toss it in.
- Herbs: Garnish with fresh basil leaves or parsley.
- Sauté garlic with the butter.
- To ensure a smooth texture, it's important to melt the butter and whisk the flour in completely and gradually add in the liquids.
- Whisking the sauce constantly while adding in the cheese will help create a smooth and creamy consistency.
- The Parmesan cheese must melt completely into the sauce ingredients.
Mary
Delicious Alfredo! Absolutely loved it!
Dana Beckett
This turned out amazing! Thank you! Will definitely make again! Xoxo
Estelle Forrest
This sounds so velvety! What a great alfredo recipe. Thanks for sharing on the SSPS, hope to see you again next week.