A creamy spicy alfredo, great for a dipping sauce!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
1 1/2 cup
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and jalapeno pepper in the hot oil until fragrant, about 5 minutes; add the heavy cream and bring the mixture to a simmer. Reduce heat to low. Stir the Parmesan cheese and rosemary through the mixture; continue cooking until the cheese is completely melted, about 5 minutes more. Season with salt and pepper to serve.

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Nutrition Facts

208 calories; protein 3.5g 7% DV; carbohydrates 2g 1% DV; fat 21.1g 33% DV; cholesterol 60.2mg 20% DV; sodium 117.4mg 5% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2011
I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers next time I might even try a habanero peppers instead of the jalapeno one! I loved seeing that bit of green in the sauce! Read More
(12)

Most helpful critical review

Rating: 1 stars
12/04/2011
I'm sorry but I made this exactly as written and it was unedible. I had high hopes with all the great reviews but I will not make again. Read More
(3)
35 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/25/2011
I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers next time I might even try a habanero peppers instead of the jalapeno one! I loved seeing that bit of green in the sauce! Read More
(12)
Rating: 5 stars
07/25/2011
this recipe is a big 5 star hit! My husband said that he prefers this alfredo over a traditional one for the savory flavors. I for once followed the recipe exactly and found it excellent in flavor and consistancy. I served it over mezzaluna pasta as a side dish to Italian sausages and peppers. Thank you MsDo for a winning recipe! Double compliments as I'm of Italian heritage! Read More
(12)
Rating: 5 stars
09/11/2011
EXCELLENT! I loved how this was made with olive oil and no butter. Made exactly as written but reduced the rosemary to 1/2 tsp. because I was using on 'Alfredo Lasagna Roll Ups' from here and I didn't want it to be too strong which ended up being just right for us. Also I had to use more cheese to get it to the consistancy that I wanted. This had excellent flavor! I will definately be using this recipe again YUM! Thanks for sharing.:) Read More
(7)
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Rating: 4 stars
09/07/2011
This was very good. Mine seemed a little too thin but that may have been because I used half & half instead of heavy cream. Next time I will thicken it with a little corn starch. I served this over linguine and added roasted chicken and sautéed bell peppers. Read More
(6)
Rating: 5 stars
08/22/2011
This made a fantastic alfredo sauce. I used 2 garden-fresh jalapenos and a little extra cream/parmesan. The end result served over fettuccine with a grilled chicken breast and Jo's Rosemary Bread was truly restaurant quality. I can't wait to impress some dinner guests with this recipe. Read More
(6)
Rating: 5 stars
10/20/2011
Wow this is the best white sauce that I have ever had! I followed the recipe exactly perfection as written. I served this over angel hair with blackened chicken on top. Thanks for the recipe!!! Read More
(5)
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Rating: 5 stars
08/17/2011
Delicious alfredo with a kick. I made using fresh rosemary as opposed to dried as I have a lot growing in my garden. The first night we used it as a dipping sauce with french bread. Then we used the leftovers over pasta. It is wonderful both ways - it is very rich to use as a dipping sauce. I think when I make it again it will be for pasta. Thanks MsDo for sharing your fantastic recipe. Read More
(5)
Rating: 5 stars
11/17/2011
Outstanding. An instant classic in my household. I doubled the recipe and only used one jalapeno because I have small children and it still had a nice amount of background heat. Read More
(4)
Rating: 5 stars
10/27/2011
I attempted to double this b/c I had a large jalapeno and I didn't want the sauce to be too spicy for my son and we like leftovers just fine...however when I tasted it it wasn't spicy at all and needed a little kick. I think it was the jalapeno I got it didn't seem hot when I was chopping it which has been a problem I have noticed in the past...anyway I added some cayenne a little garlic salt and black pepper and we all loved it. Will make again for sure! Read More
(4)
Rating: 1 stars
12/04/2011
I'm sorry but I made this exactly as written and it was unedible. I had high hopes with all the great reviews but I will not make again. Read More
(3)