This Alfredo Sauce Recipe is inspired by the rich, buttery white sauces served in the legendary trattorias of Rome. It is a decadent and silky recipe, which calls for high-quality salted butter, fresh heavy cream, and plenty of real Parmesan cheese. It’s a classic, foolproof recipe, ready in about 15 minutes.
Jump to RecipeAlfredo Sauce Recipe Ingredients
- 4 cups heavy cream
- 8 oz (1 cup) salted butter
- 1.5 cups Parmesan cheese, freshly grated
- 1 teaspoon garlic puree
- 1 lb pasta (fettuccine is the traditional choice)
- Salt and black pepper, to taste
How To Make Alfredo Sauce
- Start with the butter and garlic: In a large, deep skillet or saucepan, melt the 8 oz of salted butter over low heat. Once the butter is melted and beginning to shimmer, add the garlic puree. Stir constantly for about 30 to 45 seconds until the garlic is fragrant and softened. Be careful not to let the garlic brown, as this will turn the sauce bitter.
- Gently warm the cream: Pour the 4 cups of heavy cream into the pan with the butter and garlic. Use a whisk or a wooden spoon to stir the mixture gently. The secret to a professional Alfredo is to warm the cream through without letting it reach a rolling boil. High heat can cause the fat to separate, leading to a greasy sauce.
- Incorporate the cheese: Once the cream is hot and small bubbles begin to form around the edges, start adding the freshly grated Parmesan cheese. Add it a little at a time, whisking constantly until the cheese is completely melted and the sauce is smooth and glossy.
- Adjust the consistency: If the sauce feels a bit too thick, you can splash in a tablespoon or two of hot pasta water. The starch in the water helps the sauce maintain its creamy emulsion.
- Bring in the pasta: Add your cooked, al dente pasta directly into the pan with the sauce. Toss and stir until every strand is thoroughly coated in the velvety white glaze. Season with a pinch of salt and plenty of freshly ground black pepper to taste.
- Serve immediately: Alfredo sauce thickens very quickly as it cools, so serve it piping hot in warmed bowls for the best texture.
Recipe Tips
- Fresh cheese is non-negotiable: Never use pre-shredded Parmesan from a bag or a green can. These are coated in anti-caking agents that will prevent the cheese from melting smoothly, resulting in a gritty or clumpy sauce.
- The “low and slow” rule: Keeping your heat on low while adding the cream and cheese is the best way to ensure the sauce stays emulsified and doesn’t “break” (separate into oil and solids).
- Salted vs. Unsalted: This recipe uses salted butter and Parmesan (which is naturally salty). Taste the sauce before adding extra salt to ensure it isn’t over-seasoned.
- Garlic Puree secret: Using garlic puree instead of minced garlic ensures the flavor is evenly distributed and you don’t end up with chunks of garlic in your silky sauce.
What To Serve With Alfredo Sauce?
This Alfredo Sauce Recipe is a rich, buttery main dish that needs a fresh or protein-heavy pairing! A side of Grilled Chicken Breast or Sautéed Shrimp is the quintessential choice for turning this into a hearty meal. For a balanced dinner, a serving of Steamed Broccoli or a crisp Caesar Salad adds a lovely brightness that pairs perfectly with the heavy cream! A slice of Warm Garlic Bread or a few Garlic Knots pairs wonderfully with the savory, cheesy notes of the Parmesan.
How To Store Alfredo Sauce
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: This is the most important part! Reheat the sauce slowly on the stovetop over low heat. You will need to add a splash of milk or cream to loosen it up, as it sets into a firm block once cold.
- Avoid the microwave: Microwaving Alfredo sauce almost always causes it to separate into a pool of yellow oil.
- Avoid Freezing: We do not recommend freezing Alfredo sauce. The high fat content of the butter and cream will cause it to become grainy and “broken” upon thawing.
Alfredo Sauce Nutrition Facts
- Calories: 420 (per serving of sauce)
- Total Fat: 40 g
- Cholesterol: 120 mg
- Sodium: 580 mg
- Total Carbohydrates: 4 g
- Dietary Fiber: 0 g
- Protein: 12 g
Nutrition information is estimated and may vary based on ingredients and brands used.
FAQs
You can, but the sauce will be much thinner and won’t have that iconic restaurant richness. If using milk, you may need to add a roux (butter and flour) to help it thicken.
This usually happens if the sauce gets too hot. If you see it starting to separate, immediately remove it from the heat and whisk in a tablespoon of cold cream to try and bring the emulsion back.
It is garlic that has been blended or crushed into a smooth paste. You can buy it in tubes or make your own by mashing minced garlic with the flat side of a knife and a pinch of salt.
Alfredo Sauce Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings5
minutes10
minutes420
kcalA classic, three-ingredient Italian-style cream sauce featuring melted salted butter, heavy cream, and freshly grated Parmesan cheese.
Ingredients
4 cups heavy cream
8 oz salted butter
1.5 cups fresh Parmesan
1 tsp garlic puree
1 lb pasta
Salt and pepper
Directions
- Melt the butter in a pan over low heat; stir in garlic for 30 seconds.
- Pour in the heavy cream and warm it through without boiling.
- Add the Parmesan cheese a little at a time, whisking until smooth.
- If too thick, stir in a splash of hot pasta water.
- Add cooked pasta to the pan and toss until glossy and coated.
- Season with salt and pepper and serve immediately.
Notes
- Using high-quality salted butter is the best way to achieve a deep, savory flavor without needing complex seasonings.
- Freshly grating your own Parmesan is the secret to a professional, silky-smooth sauce that never clumps.
- Serving the sauce immediately is essential, as the cream and cheese will begin to set as soon as the temperature drops.
