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4.60 from 15 votes

Homemade Alfredo Sauce

This creamy homemade Alfredo sauce is rich, silky, and ready in just 15 minutes with only 5 ingredients. Perfect for fettuccine, chicken, shrimp, or any pasta dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

  • 1/2 cup butter 1 stick
  • 2 cloves garlic minced
  • 2 1/2 cups heavy cream
  • 2 cups freshly grated Parmesan cheese grated off the block
  • Fresh cracked black pepper to taste
  • Fresh minced parsley for garnish (optional)
  • 16 ounces fettuccine or other pasta for serving

Instructions

  • In a large skillet, melt the butter over medium-low heat. Add the minced garlic and cook, stirring often, for 1 to 2 minutes or until fragrant. Be careful not to let the garlic burn.
    Butter melting in a skillet
  • Whisk in the heavy cream until combined. Let the mixture come to a gentle simmer with small bubbles around the edges. Simmer for 2 to 3 minutes.
    Cream being poured into a skillet with melted butter.
  • Reduce heat to low or remove from heat. Add the freshly grated Parmesan cheese in small handfuls, whisking vigorously after each addition until the cheese is fully melted and the sauce is smooth.
    Butter and cream whisked together in a skillet.
  • Return to low heat and simmer gently for 3 to 4 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon. Do not boil.
    Alfredo sauce in a skillet, a wooden spoon with alfredo sauce on the back, with a scrape through the sauce to show how thick it is.
  • Season with fresh cracked black pepper to taste. Toss with hot, freshly cooked pasta and garnish with fresh minced parsley if desired. Serve immediately.
    Fettuccine Alfredo being tossed with metal tongs in a saute pan.

Video

Notes

  • Grate your own cheese. Pre-shredded Parmesan contains anti-caking starches that prevent smooth melting and can make your sauce gritty.
  • Keep the heat low. Boiling can cause the butter and cream to separate, resulting in a greasy, broken sauce.
  • Don't skip the garlic. While traditional Italian Alfredo doesn't always include garlic, it adds wonderful depth of flavor.
  • Toss, don't pour. Add pasta directly to the sauce using tongs. The starchy pasta water helps the sauce cling and thicken.
  • Sauce too thin? Stir in a few ounces of softened cream cheese, or make a quick roux with 1 tablespoon each butter and flour.
  • Salt sparingly. Taste before adding salt. The butter and Parmesan usually provide enough seasoning.
  • Recipe yield: Makes about 3 cups of sauce, enough for 1 pound of pasta.
  • Heavy cream substitutes: Heavy whipping cream works well. Avoid half-and-half or milk as they won't thicken properly.
  • Storage: Refrigerate sauce (separate from pasta if possible) for 3 to 4 days. Freeze sauce alone for up to 6 months.
  • Reheating: Warm slowly over low heat with a splash of cream, stirring frequently. Avoid high heat which can cause the sauce to break.
  • Variations: Stir in sun-dried tomatoes, sautéed spinach, or roasted garlic for easy flavor variations.

Nutrition

Calories: 727kcal | Carbohydrates: 23g | Protein: 19g | Fat: 63g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 686mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2235IU | Vitamin C: 1mg | Calcium: 450mg | Iron: 1mg

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