Alfredo Sauce is an Italian classic. This easy Homemade Alfredo Sauce recipe makes a rich, creamy sauce that’s packed with flavor.
Alfredo sauce over a big bowl of pasta (like my Fettuccine Alfredo) is one of my favorite things to eat! It’s such a rich and indulgent dinner that’s simple to make, but everyone is always so impressed when I serve it.
Taking only 10 minutes to whip up makes it even better! This recipe can easily be doubled if you are feeding a crowd or want extra for the freezer. Jarred Alfredo just doesn’t compare to this amazing homemade version!
Why This Recipe Works
- A touch of garlic adds an extra layer of mild flavor.
- Butter adds richness and velvety texture.
- Plenty of Parmesan cheese adds a kick of flavor that can’t be beat.
- Heavy Cream allows the sauce to thicken without the need for thickeners.
The Best Cheese For Alfredo Sauce
Cheeses with lots of flavor that will melt easily into the sauce are best for alfredo sauce. Cheeses such as Parmesan, Pecorino Romano, Asiago, or Grana Padano are perfect.
What Cream Is Best
The best cream for Alfredo Sauce is cream with a high-fat content as it thickens as it cooks without the need for any thickening agents.
Heavy cream, whipping cream, double cream in the UK, and thickened cream in Australia are all good options.
How to Make Alfredo Sauce From Scratch without Heavy Cream
If you want to use a cream with lower fat content replace it in the recipe like for like and bring the sauce to a boil. Then mix two tablespoons of butter with 2 tablespoons of flour and whisk it in (a tablespoon at a time) until it melts into the sauce. If necessary, mix in the 2nd tablespoon to reach the desired thickness.
Why This Recipe Works
- Heat the cream and garlic (if using) over low-medium heat.
- Add butter and whisk until melted.
- Mix in the nutmeg and cheese until combined.
- Serve over pasta, chicken, vegetables, or fish.
Step By Step Instructions
Add the cream to a deep saute pan.
Add the garlic (if using) and cook over low-medium heat. Then add butter.
Whisk continuously until the butter is and fully combined. Then add the Parmesan cheese.
Remove and discard the garlic. Add the nutmeg and freshly ground pepper, taste for seasoning, and add salt if needed.
Serve over pasta, chicken, vegetables, or fish.
Other Italian Dishes You’ll Love
Erren’s Top Tips
- Use Cream with high-fat content as it thickens when cooked without the use of a roux or thickening agent.
- Some Parmesan cheese is quite salty, so be sure to taste before seasoning.
- Don’t Have Parmesan Cheese? Use Cheeses with lots of flavor and melt easily into the sauce like Pecorino Romano, Asiago or Grana Padano.
FAQs
Alfredo Sauce is made with heavy cream and cheese. Carbonara is made with eggs and cheese and should not contain cream.
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Let’s Make Alfredo Sauce
Ingredients
- 2 cups heavy cream (UK double cream)
- 1 clove garlic peeled and left whole (optional)
- 4 oz salted butter (1 stick/8 tbsp/½ cup/113g)
- 1 pinch nutmeg
- ¾ cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Chopped fresh flat-leaf parsley for garnish
Instructions
- In a deep saute pan, heat the cream and garlic (if using) over low-medium heat.
- Add butter and whisk continuously until melted and thouroughly combined . Remove and discard the garlic. Mix in the nutmeg and cheese. Season with freshly grated black pepper.
- Drain, reserving 2 cups pasta cooking liquid. Add it to the pan, gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Top with more grated cheese and chopped parsley. Serve immediately.
Tips + Notes
- Use Cream with high-fat content as it thickens when cooked without the use of a roux or thickening agent.
- Some Parmesan cheese is quite salty, so be sure to taste before seasoning.
- Don’t Have Parmesan Cheese? Use Cheeses with lots of flavor and melt easily into the sauce like Pecorino Romano, Asiago, or Grana Padano.
Sophie says
I love this recipe so much! so simple and delicious!
Erren Hart says
I’m so glad you enjoyed it!
Minnie says
Love this sauce!
Erren's Kitchen says
Thank you Minnie 🙂
Pat Spilsbury says
I live in Australia and I do not know how much a “stick” of butter is Our packets of butter are usually 250 or 500gms which is equivilnant to about 1/2 or 1 pound in the old imperial weight
Erren Hart says
Hi, sorry about that. I updated the metric conversion. It’s 113g.