Grammy's Kitchen · Alfredo Sauce · Spinach Alfredo Pasta
One of 36 alfredo sauce recipes we measured
from www.budgetbytes.com
50 cooks on www.budgetbytes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 0% | 43% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 oz. penne pasta* ($1.18) |
| 28 g | 2 Tbsp butter ($0.27) |
| 6 g | 2 cloves garlic, minced ($0.08) |
| 488 g | 2 cups whole milk ($0.36) |
| 170 g | 6 oz. cream cheese ($1.39) |
| 75 g | 3/4 cup grated Parmesan ($1.23) |
| 2 g | 1/4 tsp salt ($0.02) |
| Freshly cracked black pepper ($0.05) | |
| 120 g | 4 cups baby spinach** ($1.09) |
Method: 6 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A regular recipe in our house, slightly modified. I decided to trick my kids into eating the spinach by using an immersion blender to make a smooth sauce. I think this released water from the spinach, making the sauce too thin. I've been playing with adjus” — a cook, 5.0★
“I don't usually review recipes, but felt compelled to for this one because it IS SO GOOD! For those saying it got too thin after adding the spinach, maybe you're using frozen spinach instead of fresh? That'll def happen with frozen. It didn't happen when I use” — a cook, 5.0★