Randy Mayor; Melanie J. Clarke
Yield
6 servings (serving size: 1 1/2 cups)

This quick and easy sauce makes for one of our favorite pasta recipes. This simple, creamy sauce is one that the whole family will agree on for any weeknight dinner. You can throw grilled chicken, shrimp, broccoli, asparagus, roasted peppers, sausage, or even mushrooms into the pasta to mix this recipe up a bit. 

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.

Chef's Notes

For a healthier dish, lower the fat in this classic pasta sauce by about 10 grams per serving by using half-and-half instead of whipping cream and decreasing the amount of butter and cheese ever so slightly. No one will know the difference, but your body will!

Ratings & Reviews

zophoria's Review

CindyH
October 19, 2014
I added some cream cheese to it, it was wonderful

sukeedog's Review

twinsucf
July 12, 2014
N/A

Scifibookcat's Review

adluethi84
December 30, 2013
Very mild taste. I added extra parmesan and also some grated cheddar and ham and served it over penne pasta. The key to a smooth sauce is to add only 1/3 to 1/2 of the half and half to the pan and slowly add the cheese, stirring constantly with a whisk until it forms a very thick sauce. Then slowly add the remaining half and half while continuing to stir. This would make a great base to experiment with many variations, stirring in the add-ins after the sauce is smooth. I could see adding: sauteed onions, sundried tomatoes, sliced olives, pan-browned sliced polish sausage or hot links. You could also change the cheese to monterey jack or pepper jack and add diced green chilies and other mexican seasonings. Yum!

Drepoza06's Review

RubyB08
August 26, 2012
N/A

admad2010's Review

Jahnavi
July 02, 2012
N/A

Jahnavi's Review

admad2010
January 15, 2012
The cheese formed clumps. Is there any way to stop that from happening?

vbak66's Review

Laurie77
June 18, 2011
The grandsons rated this 5 stars! It was tasty, but I also added some extra butter, olive oil, and chopped garlic that I let saute for a few minutes before adding the cream. I used 2 cups cream because CL sauces usually tend to be a little skimpy. I also added some very creamy ricotta. I simmered the sauce for about a half an hour before it started to thicken up. I will make again.

CindyH's Review

NancyVA
August 06, 2010
Yes, the cheese tends to clump up after it cools but the flavor is still wonderful. This is my daughter's favorite alfredo sauce. I like to thrown in some sauteed mushrooms because I love them so much.

angelamd79's Review

sukeedog
March 12, 2010
It was ok - I actually used fat free half & half to cut more calories and fat. Use a very good quality romano cheese to get the best flavor results.

adluethi84's Review

vbak66
March 23, 2009
The cheese and the half/half didn't blend very well. The cheese was very clumpy and didn't look appetizing.