Alfredo Sauce with Evaporated Milk comes together in less than 15 minutes. Toss this 3-ingredient sauce with pasta for a meal that is as easy as it is delicious.
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Why you will love this
- This sauce comes together in the time it takes to cook the pasta. This rich and creamy sauce takes less than 15 minutes to prepare.
- Toss with pasta for a quick and easy dish that's perfect when you are short on time. This recipe works equally well as a main dish or a side dish.
- Evaporated milk is a convenient and delicious substitution for heavy cream. It is lower in fat and calories and is a great staple to keep on hand in your pantry.
- None of the flavors are compromised. Evaporated milk provides the same delicious creamy consistency as a sauce made with heavy cream, but it has a lighter feel.
- Serve this dish alongside oven charred broccolini or a green salad with balsamic dressing for a complete meal.
Try these other pasta dishes made with evaporated milk: Homemade Baked Mac and Cheese and Spinach Alfredo Tortellini.
Ingredients
This sauce comes together with just 3 ingredients (plus salt and pepper). Add pasta for an incredibly satisfying 4-ingredient dish.
- Evaporated milk - This can typically be found in the baking aisle of your local supermarket. Be sure to use evaporated milk NOT sweetened condensed milk.
- Parmesan cheese - Buy a wedge and grate your own. Freshly grated cheese tastes better and also melts more smoothly into the sauce. Pecorino Romano is also a great option.
- Pepper - If you prefer a pure white sauce, use white pepper. You can also add a pinch of cayenne for a touch of heat.
- Pasta - I prefer long pasta like bucatini, fettuccine, spaghetti, or linguine. Use your favorite pasta or what you have on hand.
OPTIONAL - For garlic lovers, add 1-2 cloves of minced garlic to the sauce.
Step-by-step instructions
- Cook the pasta in well-salted water (add 1-2 teaspoons of salt to the water before adding the pasta). Cook until al dente. Drain, but do not rinse. The starch on the pasta will help thicken the sauce.
- Meanwhile, melt the butter in a skillet over medium heat. Add the evaporated milk and pepper and heat for 3-4 minutes.
- While the milk heats, grate the cheese. Reduce the heat to medium-low. Add the cheese, in batches, to the skillet, whisking to combine. Stir until the cheese is fully incorporated and the sauce has thickened slightly. This will take about 3-4 minutes. Taste and season with salt as necessary.
- Add the pasta to the skillet and toss to combine. Garnish with black pepper and fresh basil, if desired.
Serving options
This recipe yields 2 main dish servings or 4 side dish servings. Customize this dish by adding protein or veggies.
- Chicken Broccoli Alfredo - Stir in sliced cooked chicken and broccoli florets for an all-in-one skillet dinner.
- Steakhouse dinner- Serve the pasta alfredo alongside your favorite steak. Don't forget a slice of Ciabatta Garlic Bread.
- Carbonara-inspired dish - Add peas and crispy bacon or pancetta for a twist on a classic.
- Kid-friendly - Use a fun pasta shape like farfalle, orecchiette, wagon wheels, or rotini.
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Storing and reheating
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Alfredo sauce with evaporated milk reheats beautifully. The sauce doesn't separate as sauces made with heavy cream often do.
- Reheat individual portions in the microwave until heated through. Serve and enjoy!
Recipe FAQs
If you don't have freshly grated Parmesan on hand, use Pecorino Romano, Asiago, or Gruyere. These are good melting cheeses and would be delicious in this creamy sauce.
Adding shredded cheese helps to thicken the sauce. When adding pasta, the starch from the pasta also helps to thicken the sauce. Flour or cornstarch is not necessary for this recipe.
No, these sauces are similar but not the same. The white sauce starts with a roux which is a mixture of butter and flour. Milk is then added and is thickened by the roux, forming the sauce. Alfredo sauce is a mixture of milk (or cream) and cheese, typically Parmesan.
Try these skillet pasta recipes next
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📖 Recipe Card
Alfredo Sauce with Evaporated Milk
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Ingredients
- 6 ounces Bucatini pasta (or similar long pasta)
- 2 tablespoons unsalted butter
- 12 ounces evaporated milk
- 3-4 ounces Parmesan cheese (freshly grated)
- ¼-½ teaspoon black pepper
- Kosher salt (to taste)
Instructions
- Cook the pasta in salted water until al dente. Drain but do not rinse.
- Meanwhile, melt the butter in a non-stick skillet over medium heat. Add the evaporated milk and season with pepper.
- While the milk heats, grate the Parmesan cheese. When the milk is hot, reduce the heat to medium-low and slowly add the cheese, whisking to combine as the cheese melts.
- Once the cheese is incorporated, season to taste with salt, if necessary.
- Add the pasta and toss to coat. Serve.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Lee Henderson Lee says
I was just so surprised at how delicious this all turned out. I have never used evaporated milk before. Since I am celiac, I used gluten free noodles. I also had some cooked turkey so I mixed that in, and since I cannot have salt I found a salt free herb blend and mixed that in. It was incredible! Thank you very much! Thank the Lord I found this recipe because usually my pasta sauce is too thick and this was nice.
Renee says
I have a question regarding the nutrition facts. Since this can be 2 main dish or 4 side dish servings, I am unsure of the calories/carbs as I am on a very specific diet. Can you please let me know since it does not say what servings? Thank you so much.
Abbey McDermott says
Renee,
The nutritional information in the recipe card is per serving, based on 2 main dish servings. To get the per-serving amounts for 4 side dish servings, divide the nutritional information in half.
Brenhan McKibbon says
(^_^)👍
Meg says
I love this recipe. I have made several times. I have used the 2% evaporated milk. Comes out fine to me. I always add chicken and some veggies. Spinach, broccoli, artichoke hearts, etc.
Thank you for sharing this.
Abbey McDermott says
Your welcome, Meg. I'm so happy you love this recipe!
Teresa says
It’s really good. I made this and I love ❤️ it. “Question” I got it kinda thick!!! Can I use 2% milk to thin it out a little bit????
Abbey McDermott says
Teresa, I'm glad you enjoyed this recipe. Yes, you can certainly thin out the sauce with additional milk.
Laura says
very rich and tasty with added chicken/also very easy.
Abbey McDermott says
Laura,
I'm so happy you enjoyed this. Chicken is a great addition!
Cathy says
Just made this recipe! Delicious! Thank you!!
Abbey McDermott says
You are welcome, Cathy! I'm so happy you enjoyed this recipe!!
Jane Simington says
Can left overs be frozen? I do a lot of freezer meals for my college students.
Abbey says
For optimal results, this should be eaten fresh. However, if freezing is necessary, it's best to freeze the sauce separately from the pasta. Evaporated milk does tend to separate upon thawing, but can be blended back together when reheated.
Gayle says
Could you add shrip
Abbey says
I think shrimp would be delicious with this sauce. I suggest cooking the shrimp in a skillet first then tossing them in the finished sauce.
Ronnie says
Simple and quick, yet so delicious! Will make this again.
Abbey says
Thanks so much, Ronnie. I'm so happy you enjoyed the recipe!
Rem says
I love this recipe! I added the fettuccine to the sauce can let cook a bit longer. It thickened up perfectly. Not too greasy either. Thank you.
Abbey says
You're welcome! I'm so happy you enjoyed the recipe!
Jennifer says
Great recipe! I added crushed garlic and a dash of nutmeg. It went perfectly with the Lobster Ravioli!!!
Abbey says
Thanks so much! I'm glad you enjoyed it. Lobster Ravioli sounds delicious!
Mom-of-a-setter says
I came across your recipe and am so, so pleased that I did! I have an allergy to garlic and most store bought sauces of course have garlic. This is such a simple and delicious recipe. Thank you!
Abbey says
Thank you so much! I'm so happy you enjoyed this recipe!
Dan says
Made this tonight, the flavor was very good, however it was a bit thin, I added some cornstarch to get it to my preferred consistency. Quick, easy, and it tasted good, can't ask for much more than that!
Abbey says
I'm glad you enjoyed this! If the sauce seems thin, adding extra Parmesan is another option for creating a thicker consistency.
Sonia Kapoor says
I had to add a little bit more salt to the pasta and for some reason the fresh asiago I was using did not thicken the sauce. I had the simmer the sauce a bit more and add parmesan (not fresh). It thickened up a bit more and it tastes fine! Just wanted to try my hand at making my own alfredo sauce 🙂
Abbey says
Sonja,
Thank you for trying the recipe! Asiago is a delicious addition.