Easy Alfredo Sauce Without Cream (Butter, Milk, and Parmesan)

How to Make Easy Alfredo Sauce Without Cream (Butter, Milk, and Parmesan)

1. 1

   Step 1: Make a garlic-butter roux

   Warm a medium skillet over medium heat and add the butter. When it melts, add the minced garlic and cook, stirring, until fragrant, about 30–60 seconds. Sprinkle in the flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a smooth paste.

   For this step

   • 2 tbspUnsalted butter
   • 2 clovesGarlic, minced
   • 2 tbspAll-purpose flour
   
2. 2

   Step 2: Add milk and thicken

   Slowly pour in the milk in a thin stream while whisking constantly to prevent lumps and create a smooth sauce. Bring the mixture to a gentle simmer, then cook, whisking occasionally, for 3–4 minutes until the sauce thickens and coats the back of a spoon.

   For this step

   • 1 1/2 cupsMilk (2% or your choice)
   
3. 3

   Step 3: Incorporate the Parmesan

   Reduce the heat to low. Add the grated Parmesan in small handfuls, stirring after each addition until fully melted and the sauce is silky. Keep the pan just below a simmer to avoid the cheese separating or becoming grainy.

   For this step

   • 1 cupFreshly grated Parmesan
   
4. 4

   Step 4: Adjust texture and season

   Whisk in the reserved pasta cooking water a tablespoon at a time until you reach the desired consistency and sheen. Season to taste with kosher salt and freshly ground black pepper, tasting and adjusting as needed.

   For this step

   • 1/4 cupReserved pasta cooking water
   • 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
5. 5

   Step 5: Toss with pasta and serve

   Remove the sauce from the heat and immediately toss with hot, drained pasta so the noodles absorb and cling to the sauce. If the sauce needs loosening, add another splash of pasta water. Serve right away.
   

1. Warm a medium skillet over medium heat and add the butter. When it melts, add the minced garlic and cook, stirring, until fragrant, about 30–60 seconds. Sprinkle in the flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a smooth paste.
2. Slowly pour in the milk in a thin stream while whisking constantly to prevent lumps and create a smooth sauce. Bring the mixture to a gentle simmer, then cook, whisking occasionally, for 3–4 minutes until the sauce thickens and coats the back of a spoon.
3. Reduce the heat to low. Add the grated Parmesan in small handfuls, stirring after each addition until fully melted and the sauce is silky. Keep the pan just below a simmer to avoid the cheese separating or becoming grainy.
4. Whisk in the reserved pasta cooking water a tablespoon at a time until you reach the desired consistency and sheen. Season to taste with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
5. Remove the sauce from the heat and immediately toss with hot, drained pasta so the noodles absorb and cling to the sauce. If the sauce needs loosening, add another splash of pasta water. Serve right away.