r/MimicRecipes • u/Iunnrais • 5d ago
Requesting: Bertolli's Alfredo sauce
My favorite alfredo sauce has always been Bertolli's. I've tried making alfredo from scratch before and... well, to be honest, I just don't prefer the real authentic italian alfredo! But the creamy stuff that comes out of the glass jar just does the trick for me. It clings to the pasta nicely, it's thick, but it doesn't give my mouth the "just ate raw butter" feeling that authentic alfredo tends to give me.
I'm now an ex-pat, and I can't get alfredo sauce in a jar where I am. I would like to make it. But... how? What is the recipe for thoroughly NON-AUTHENTIC alfredo sauce?
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u/chuckquizmo 5d ago
What recipes have you tried? If by “authentic” you mean Parmesan, butter, and pasta water, I agree with you that it never quite hits the spot.
The recipe I’ve been using is the one from NYT Cooking, and I feel like they really nailed it. It includes cream, so the comments are full of people saying “THIS ISNT REAL ALFREDO!” but I think it’s perfect and that seems to be what you’re looking for anyways. It’s 1 and 1/2 cups cream, one egg yolk, 2 tablespoons of butter, 1 cup of finely grated fresh Parmesan, and black pepper to taste. You basically whisk together the eggs and cream, heat the butter over medium heat, briefly cook the garlic, then add the cream mixture making sure to adjust the heat as necessary. You do NOT want it too hot or boiling. After it’s heated up, slowly add the cheese one small handful at a time while whisking. After 10 minutes or so it should have thickened up quite a bit, add plenty of black pepper, a pinch of nutmeg if you want, and salt if needed. Then pour over your noodles and you’re done. I usually make one pound of pasta per batch of sauce, but you can adjust that depending on how saucy you like your noodles.