Alfredo Sauce

Homemade Alfredo Sauce

Description:
This velvety Alfredo sauce is a classic Italian American favorite made with butter, garlic, cream, and Parmesan cheese. It’s quick to prepare and perfect for tossing with fettuccine or drizzling over chicken or vegetables. No need for a jar this version is richer and much more flavorful.

Ingredients:

• ½ cup (1 stick / 113g) unsalted butter

• 2 cups (480ml) heavy cream

• 2–3 cloves garlic, minced

• 1½ cups (150g) freshly grated Parmesan cheese

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• Optional: pinch of ground nutmeg or parsley for garnish

Equipment:

• Medium saucepan or skillet

• Wooden spoon or whisk

• Measuring cups and spoons

• Garlic press (optional)

• Cheese grater

Time:

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Serving Size:

• Makes about 2½ cups of sauce (Serves 4–6)

Instructions:

1. Melt Butter and Sauté Garlic:

• In a medium saucepan over medium heat, melt the butter.

• Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant (do not brown).

2. Add Cream:

• Slowly pour in the heavy cream. Stir well and bring to a gentle simmer.

3. Simmer & Add Cheese:

• Reduce heat to low. Simmer the cream for 3–4 minutes to slightly thicken.

• Gradually whisk in the Parmesan cheese, stirring until smooth and melted.

4. Season:

• Add salt, pepper, and a pinch of nutmeg if desired. Taste and adjust seasoning as needed.

5. Serve Immediately:

• Toss with freshly cooked pasta (like fettuccine), or spoon over chicken, shrimp, or vegetables.

• Garnish with parsley or extra cheese if desired.

Pro Tips:

• Use freshly grated Parmesan pre-shredded cheese doesn’t melt as smoothly.

• For a thicker sauce, simmer a few minutes longer or add an extra handful of cheese.

• To thin it out, add a splash of pasta water or milk.

Homemade Alfredo Sauce

This velvety Alfredo sauce is a classic Italian American favorite made with butter, garlic, cream, and Parmesan cheese. It’s quick to prepare and perfect for tossing with fettuccine or drizzling over chicken or vegetables. No need for a jar this version is richer and much more flavorful.

Print Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Total Time:15 minutes mins

Equipment

• Medium saucepan or skillet
• Wooden spoon or whisk
• Measuring cups and spoons
• Garlic press (optional)
• Cheese grater

Ingredients

• ½ cup 1 stick / 113g unsalted butter
• 2 cups 480ml heavy cream
• 2 –3 cloves garlic minced
• 1½ cups 150g freshly grated Parmesan cheese
• ½ tsp salt or to taste
• ¼ tsp black pepper
• Optional: pinch of ground nutmeg or parsley for garnish

Instructions

• Melt Butter and Sauté Garlic:
• In a medium saucepan over medium heat, melt the butter.
• Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant (do not brown).
• Add Cream:
• Slowly pour in the heavy cream. Stir well and bring to a gentle simmer.
• Simmer & Add Cheese:
• Reduce heat to low. Simmer the cream for 3–4 minutes to slightly thicken.
• Gradually whisk in the Parmesan cheese, stirring until smooth and melted.
• Season:
• Add salt, pepper, and a pinch of nutmeg if desired. Taste and adjust seasoning as needed.
• Serve Immediately:
• Toss with freshly cooked pasta (like fettuccine), or spoon over chicken, shrimp, or vegetables.
• Garnish with parsley or extra cheese if desired.

Servings: 6 people

10 FAQs About Alfredo Sauce

1. Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. For a better result, use half-and-half or combine milk with a little cream cheese or a roux (butter + flour) to thicken it.

2. Why is my Alfredo sauce grainy or clumpy?

Graininess usually comes from using pre-shredded Parmesan or overheating the sauce. Always use freshly grated cheese and low heat when adding it to the sauce.

3. Can I add proteins like chicken or shrimp?

Yes! Cooked chicken, shrimp, or even bacon are excellent additions. Just stir them into the sauce before serving.

4. Is Alfredo sauce gluten-free?

Yes, the classic version in this recipe is naturally gluten-free (no flour or roux). Just be sure your Parmesan and other ingredients are certified gluten-free if needed.

5. Can I make Alfredo sauce ahead of time?

Yes. You can make it up to 2–3 days in advance. Store it in the fridge and reheat gently with a splash of milk or cream.

6. What type of pasta goes best with Alfredo sauce?

Fettuccine is traditional, but other great options include linguine, penne, rigatoni, or even gnocchi. Alfredo sauce also works well in baked pasta dishes.

7. Can I freeze Alfredo sauce?

It’s not ideal cream-based sauces tend to separate and become grainy when thawed. If you do freeze it, reheat very slowly and whisk constantly.

8. How do I thicken Alfredo sauce?

Simmer the sauce a few extra minutes to reduce it or add more grated Parmesan. You can also stir in a bit of cream cheese for extra thickness and richness.

9. How do I make it lighter or healthier?

Use half-and-half or a mix of milk and Greek yogurt. Keep in mind this may affect the texture and flavor. Use reduced-fat Parmesan as well, if desired.

10. Can I add vegetables to Alfredo sauce?

Definitely! Try adding sautéed mushrooms, spinach, broccoli, or sun-dried tomatoes. Add them after the sauce is made to avoid watering it down.

How To Store Alfredo Sauce

Refrigerator (Up to 4 Days):

• Let the sauce cool to room temperature.

• Transfer to an airtight container.

• Reheat slowly over low heat, adding a splash of milk, cream, or pasta water while stirring to bring back its creamy texture.

Freezer (Not Recommended, but Possible for Up to 1 Month):

• Cool completely and store in an airtight freezer-safe container.

• Thaw overnight in the fridge.

• Reheat gently on the stovetop, whisking constantly to help re-emulsify the sauce. Be aware that the texture may change.