Alfredo Sauce with Evaporated Milk

close up of pasta in alfredo sauce on a plate

4.59 from 93 votes

Alfredo Sauce with Evaporated Milk

This sauce 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.

Prep Time3

Cook Time10

Total Time13

Course: Main Dish, Side Dish

Cuisine: American, Italian

Keyword: 3 ingredient alfredo sauce, alfredo sauce with evaporated milk

Servings:

Calories: 813kcal

Author: Abbey McDermott

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

Servings: This recipe makes 2 main dish servings or 4 side dish servings.

Cheese: Freshly grated cheese is the most fresh tasting and melts beautifully. Pecorino Romano or Asiago cheese can be substituted for Parmesan.

Pasta water: Add 2 teaspoons salt to the pasta water before adding the pasta. This will season the pasta itself.

Sauce consistency: The cheese and the starch from the pasta will thicken the sauce somewhat. This sauce is meant to be a lighter sauce, less thick and heavy than traditional alfredo.

Reheating: Heat in the microwave until warm throughout. Stir and serve.

Nutrition