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This is the best Alfredo sauce recipe that’s rich, creamy, and made completely from scratch with butter, heavy cream, garlic, and freshly grated parmesan. This classic homemade Alfredo sauce comes together in under 20 minutes and is way better than anything in a jar.
Everyone needs a killer alfredo sauce recipe in their back pocket. The beauty of Alfredo sauce is that it pairs well with any pasta. Because it isn’t as robust as a marinara sauce, it can also pair well with a variety of proteins and main dishes.
Years ago, I had a taste test of all of the jarred and refrigerated alfredo sauces in my quest to find the best one. To say that I was disappointed in the offerings, is an understatement. They were just not good at all! They tasted artificial, had an unpleasant aftertaste, and were filled with fillers and preservatives.
I wanted to make homemade alfredo sauce made with simple ingredients — butter, heavy cream, parmesan cheese, and a touch of garlic if you would like. It is so easy to make and yet is so rich, creamy, and restaurant-worthy. This homemade Alfredo sauce recipe is proof that classic comfort food doesn’t need to be complicated. With the right technique and high-quality ingredients, you can create a creamy, rich, restaurant-quality Alfredo sauce right in your own kitchen. Once you try it from scratch, you’ll never want to go back to store-bought versions again.
This recipe is based on my famous Fettuccine Alfredo recipe, where this rich, creamy sauce is tossed with perfectly cooked pasta for a restaurant-quality dish that readers make again and again. Made in under 15 minutes, this classic Alfredo sauce is ideal for busy weeknights, date nights, or anytime you’re craving comfort food.
Ingredients:
- Butter: Adds richness and forms the base of the sauce.
- Garlic: I always recommend using fresh garlic for the best flavor.
- Heavy Cream: Creates the signature creamy Alfredo texture.
- Parmesan Cheese or Parmigiano Reggiano: Freshly grated parmesan melts smoothly and adds the classic cheesy bite.
- Salt & Pepper: Enhances and balances the flavors.
- Italian Parsley (optional): Adds a fresh pop of color and brightness at the end.
How to make the Best Homemade Alfredo Sauce:
Begin by preparing all your ingredients ahead of time. Finely grate the Parmesan cheese and set it aside at room temperature — this is crucial for smooth melting later. I like to buy a big block of Parmigiano Reggiano at Costco and use a microplane to finely grate it. It helps it to melt beautifully in the sauce so it is silky smooth and creamy.
In a medium saucepan, melt the butter over low to medium-low heat. You want the butter to melt gently without browning. Once melted, add the minced garlic (if using) and cook for about 20–30 seconds, stirring constantly, just until fragrant. Avoid browning the garlic, as this can make the sauce bitter.
Pour in the heavy cream and stir to combine. Increase the heat slightly and bring the mixture to a gentle simmer, not a boil. Once it starts to gently simmer, allow it to simmer for 1–2 minutes, which helps slightly reduce the cream and concentrate flavor.
Lower the heat to low. Begin adding the Parmesan cheese a small handful at a time, stirring constantly until fully melted before adding more. Keeping the heat low during this step prevents the cheese from clumping or separating.
Once all the cheese has melted, season with black pepper and a small pinch of salt. Taste and adjust seasoning as needed. If the sauce feels too thick, stir in 1–2 tablespoons of hot pasta water to loosen it and enhance its silky texture.
Serve immediately over hot pasta.
Tips for the smoothest sauce:
Use freshly grated parmesan, not pre-shredded, for the smoothest sauce
Keep heat low when adding cheese to prevent clumping or separation
If the sauce thickens too much, add a splash of pasta water or cream
Taste and adjust salt at the end — parmesan adds saltiness
Frequently Asked Questions (FAQ’s):
- Can I use milk instead of heavy cream?
Heavy cream works best for a rich Alfredo sauce. Milk will result in a thinner, less creamy sauce. - Why is my Alfredo sauce grainy?
This usually happens if the cheese is added over high heat or if pre-shredded cheese is used. - Can I add protein or vegetables?
Yes! Chicken, shrimp, broccoli, mushrooms, or spinach pair perfectly with Alfredo sauce. I love to pair this Alfredo recipe with my grilled chicken for a protein boost. - Can I make this sauce ahead of time?
Alfredo sauce is best fresh, but leftovers can be reheated gently over low heat.
What is the best pasta for Alfredo sauce?
This creamy sauce pairs best with fettuccine, linguine, penne, and rigatoni. The ridges and surface area help the sauce cling beautifully.
Pasta Recipes:
If you are looking for a lighter, less calories and fat version, check out my Low Fat Fettuccine Alfredo Recipe.
Storage:
Store leftover Alfredo pasta in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or microwave with a splash of cream or milk to bring the sauce back to life.
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Best Alfredo Sauce
Ingredients
- 6 Tablespoons Butter
- 1 Garlic Clove (minced), optional
- 1 1/2 cups Heavy Cream
- 1 1/4 cups Finely Grated Parmesan Cheese * (about 4 ounces)
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Begin by preparing all your ingredients ahead of time. Finely grate the Parmesan cheese and set it aside at room temperature — this is crucial for smooth melting later. I like to buy a big block of Parmigiano Reggiano at Costco and use a microplane to finely grate it. It helps it to melt beautifully in the sauce so it is silky smooth and creamy.
- In a medium saucepan, melt the butter over low to medium-low heat. You want the butter to melt gently without browning. Once melted, add the minced garlic (if using) and cook for about 20–30 seconds, stirring constantly, just until fragrant. Avoid browning the garlic, as this can make the sauce bitter.
- Pour in the heavy cream and stir to combine. Increase the heat slightly and bring the mixture to a gentle simmer, not a boil. Once it starts to gently simmer, allow it to simmer for 1–2 minutes, which helps slightly reduce the cream and concentrate flavor.
- Lower the heat to low. Begin adding the Parmesan cheese a small handful at a time, stirring constantly until fully melted before adding more. Keeping the heat low during this step prevents the cheese from clumping or separating.
- Once all the cheese has melted, season with black pepper and a small pinch of salt. Taste and adjust seasoning as needed. If the sauce feels too thick, stir in 1–2 tablespoons of hot pasta water to loosen it and enhance its silky texture.
- Serve immediately over 12-16 ounces of hot pasta. Garnish with finely minced Italian parsley (optional) and parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
