Our family is a red sauce type of family. I was one of those odd gals in the university who has never tasted a white sauced pasta- or any other type of pasta that did not include red sauce- until college. To someone who has never had it before, it was sublime! With that impression, I immediately became obsessed with it until I ended up visiting this coffee shop every night and ordering pasta Alfredo for dinner for a month. When I left college, I had to learn to make it. My main dilemma, however, was how to thicken Alfredo sauce.
Learning How to Cook Pasta Alfredo
After eating it from my favorite coffee shop all throughout my university years, finding one that would compare to that place was a challenge. Moving to a more sophisticated city to work did not give me a better tasting pasta Alfredo- more expensive but definitely not tastier.
Learning to make Alfredo sauce on my own became necessary, since it was my feel good food whenever I am feeling down. My favorite restaurant used to add bacon bits on top, and naïve to the nature of this food as I was; I thought it was the norm.
My initial attempts to cook pasta Alfredo were epic fails in terms of the texture. Modesty aside, it tasted way better than the one they serve at the pricey restaurant near my place, but the texture was awfully thin, which won’t work at all!
How to Thicken Alfredo Sauce
This is definitely not a million dollar question, so making it happen really is not that hard. There are four methods that I have tried and have found them actually work for me, and to those people who has tasted them.
I will not be teaching you how to cook pasta Alfredo since I am assuming you already have a recipe of your own. The methods below can fix your too thin Alfredo sauce, though.
1. Flour Method
Using flour to thicken Alfredo sauce is easy. Also, this doesn’t really affect the taste of the sauce, but make sure you don’t use too much flour.
- Make sure that the sauce is simmering nicely.
- Dilute 3 tablespoons of flour in a half cup of water.
- Add mixture to the simmering sauce.
- Keep stirring until sauce has achieved the creaminess you want.
2. Cornstarch Method
Some people do not like the idea of flour in their Alfredo sauce, thinking that it makes the sauce spoil faster, which is quite true. An Alfredo sauce with flour as a thickening agent tends to spoil faster, and somehow harder to bring back to life when reheating. So if you are planning to reheat leftovers for the following day, then you can use cornstarch and you should be fine.
- Dilute one tablespoon of cornstarch in a half cup of water.
- Add mixture to a simmering Alfredo sauce.
- Stir until it has thickened.
3. Egg Yolk Method
- Contrary to using either flour or cornstarch, I prefer adding yolk to Alfredo sauce when it is warm and not too hot. This gives me the chance to mix the yolk well into the sauce without cooking it right away, which can leave uneven texture and egg yolk strips that I am not aiming to do.
- Once you have blended one or two egg yolks into the sauce very evenly, turn the heat back on and let the Alfredo sauce simmer.
- Keep stirring until smooth and creamy.
4. White Cheddar Cheese Method
Since pasta Alfredo dinners are eaten on my cheat days, when I don’t have to feel guilty about my calories, the white cheddar cheese method is one my absolute favorites! Try to gauge how much cheese you will need. You can always add more if you feel that is not thick enough yet.
- Grate the amount of cheddar cheese you want to add.
- Bring your Alfredo sauce into a boil and add the grated cheddar cheese in.
- Stir until cheese has melted and mixed well with the Alfredo sauce.
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