Alfredo Sauce

A simple white cream sauce that forms the base of many of my delicious pasta recipes (primarily because I'm a big fan of this sauce in the first place, so I kept trying to perfect it!). With just a little tweaking, this can be transformed into the popular carbonara sauce, but I have yet to try the traditional carbonara sauce and so will not dive further into that now.

Anyway, this is my version of the sauce:


1 1/2 tbsp    light butter spread
1                  garlic clove
1 1/3 cup     skim milk
1 tbsp          all-purpose flour
80g             cheese

1. Melt spread in a saucepan and and saute chopped garlic.
2. When garlic is fragrant enough, combine with milk and stir frequently.
3. When milk is hot enough, or begins to froth, lower the flame to medium and add the cheese.
4. Stir well before adding the flour dissolved with a little water. Leave to simmer, stirring occasionally, until sauce reaches a creamy texture.
5. Toss with pasta of choice and serve.

Preparation time: 5 minutes
Cooking time: 15 minutes

• The skim milk is used for a low-fat sauce. Of course, any other type of milk will do.
• Alternatively, wheat flour may be used.
• Preferably, use a combination of 50g cream cheese and 30g Parmesan of Romano cheese. If not available, three slices of cheddar cheese (most common and cheapest cheese on the market) will do.
• For a more fragrant sauce, add herbs of choice (I'd use a nice combination of Italian herbs) and maybe another garlic clove.
• Add grilled chicken and mushrooms (sauted with the garlic in the beginning) and steamed broccoli for a quick meal.