Creamy Alfredo Sauce with Evaporated Milk Recipe

Introduction

This creamy Alfredo sauce made with evaporated milk offers a lighter twist on the classic dish without sacrificing flavor. Paired with bucatini or your favorite long pasta, it’s a simple yet indulgent meal perfect for any night.

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

1. Step 1: Cook the pasta in salted boiling water until al dente. Drain well but do not rinse the pasta.
2. Step 2: While the pasta cooks, melt the butter in a non-stick skillet over medium heat. Add the evaporated milk and season with black pepper.
3. Step 3: Grate the Parmesan cheese while the milk is heating. Once the milk is hot, reduce the heat to medium-low.
4. Step 4: Slowly add the grated Parmesan to the skillet, whisking continuously to combine as the cheese melts into the sauce.
5. Step 5: Taste the sauce and add kosher salt if needed. Then add the drained pasta and toss gently to coat evenly with the sauce.
6. Step 6: Serve immediately for the best creamy texture and flavor.

Tips & Variations

• For a richer sauce, add a splash of heavy cream or a bit more butter.
• Try using pecorino Romano instead of Parmesan for a sharper taste.
• Add sautéed garlic or fresh herbs like parsley or basil for extra aroma.

Storage

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently to prevent separation. Reheat cooked pasta separately to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk provides the creamy, slightly caramelized flavor and texture that regular milk lacks, but you can substitute whole milk or half-and-half. Keep in mind this may result in a thinner sauce, so consider adding a little extra cheese or butter.

How do I prevent the cheese from clumping in the sauce?

Adding the cheese slowly over low heat while whisking helps it melt smoothly. Avoid high heat, which can cause the cheese to separate or clump.

Creamy Alfredo Sauce with Evaporated Milk Recipe

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★★★★★

4.5 from 124 reviews

• Author: Rafael
• Total Time: 20 minutes
• Yield: 2–3 servings 1x

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Description

This creamy Alfredo Sauce with Evaporated Milk is a lighter twist on the classic Italian favorite, utilizing evaporated milk to achieve a rich and velvety texture without heavy cream. Paired with bucatini pasta, this quick and easy recipe delivers comforting, cheesy goodness with a subtle hint of black pepper seasoning, perfect for a satisfying weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 6 ounces Bucatini pasta (or similar long pasta)

Sauce

• 2 tablespoons unsalted butter
• 12 ounces evaporated milk
• 3–4 ounces Parmesan cheese, freshly grated
• ¼–½ teaspoon black pepper
• Kosher salt, to taste

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the bucatini pasta until al dente, about 8-10 minutes depending on the pasta brand. Drain the pasta well, but do not rinse, so the sauce adheres better.
2. Melt Butter and Heat Milk: While the pasta cooks, melt the unsalted butter in a non-stick skillet over medium heat. Once melted, add the evaporated milk and season it with black pepper. Heat the mixture until it is hot but not boiling.
3. Incorporate Parmesan Cheese: Grate the Parmesan cheese while the milk heats. When the milk is hot, reduce the heat to medium-low and gradually add the cheese, whisking continuously to ensure it melts smoothly into the sauce without clumping.
4. Season the Sauce: Taste the sauce and adjust seasoning by adding kosher salt if needed. Continue to whisk until the sauce reaches a creamy consistency.
5. Toss Pasta in Sauce and Serve: Add the drained pasta to the skillet and toss thoroughly to coat every strand with the Alfredo sauce. Serve immediately for the best flavor and texture.

Notes

• Do not rinse the pasta after draining to help the sauce cling better.
• Use freshly grated Parmesan cheese for a smoother sauce and better flavor.
• If the sauce becomes too thick, a splash of pasta water can be added to loosen it.
• Adjust the amount of black pepper to your taste preference.
• This recipe is quick and best served immediately for optimal creaminess.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Alfredo sauce, evaporated milk, bucatini pasta, easy Italian recipe, creamy pasta sauce