Classic Alfredo Sauce Recipe

This classic alfredo sauce recipe creates rich, creamy perfection in 15 minutes. The classic alfredo sauce recipe uses butter, cream, and Parmesan for restaurant-quality results. Simple ingredients make the best homemade sauce that beats any jar.

The History of Alfredo Sauce

Created in Rome, Italy by Alfredo di Lelio in 1908. Original used only butter and Parmesan tossed with hot pasta. American version added heavy cream for extra richness. Both versions delicious, cream version more popular in US.

Essential Ingredients

Butter: Use unsalted, full-fat butter. European-style creates silkier texture. No margarine or substitutes.

Heavy Cream: Must be 36-40% milk fat. Half-and-half or milk too thin. Fresh cream tastes best.

Parmesan Cheese: Freshly grated only. Never pre-grated (contains anti-caking agents). Parmigiano-Reggiano aged 12-24 months is best.

Seasonings: Fresh garlic, white pepper, nutmeg, salt (add carefully – cheese is salty).

Step-by-Step Instructions

Prep: Grate Parmesan finely. Let ingredients reach room temperature. Have everything ready before cooking.

Method:

1. Melt butter over medium heat
2. Add minced garlic, cook 1-2 minutes (don’t brown)
3. Pour in heavy cream, bring to gentle simmer
4. Simmer 3-5 minutes until slightly thickened
5. Remove from heat
6. Add Parmesan gradually, stirring constantly
7. Season with white pepper, nutmeg, salt
8. Toss with hot pasta immediately

Classic Alfredo Sauce Recipe

Ingredients

• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 2 cups freshly grated Parmesan (6 oz)
• 1/4 tsp white pepper
• Pinch of nutmeg
• Salt to taste
• Fresh parsley (optional)

Equipment

• Large saucepan
• Whisk or wooden spoon
• Grater

Instructions

1. Grate Parmesan. Mince garlic. Let ingredients warm to room temperature.
2. Melt butter in saucepan over medium heat.
3. Add garlic, cook 1-2 minutes until fragrant. Stir constantly.
4. Pour in cream. Stir and bring to gentle simmer.
5. Simmer 3-5 minutes, stirring occasionally. Don’t boil rapidly.
6. Remove from heat. Add Parmesan gradually, handful at a time. Stir constantly.
7. Add white pepper, nutmeg, salt. Taste and adjust.
8. Toss with hot pasta immediately. Add pasta water if too thick.
9. Serve right away. Garnish with parsley and extra Parmesan.

Notes

Pasta: Fettuccine traditional. Linguine, penne, rigatoni also work.

Preventing Separation: Remove from heat before adding cheese. Add gradually, stir constantly.

Thinning: Use pasta water, not plain water. Starchy water helps sauce cling.

Additions: Chicken, shrimp, broccoli, mushrooms, peas.

Storage: Refrigerate 3 days. Reheat gently with extra cream.

Best Fresh: Make just before serving for optimal texture.

Nutrition

Per 1/2 cup (serves 6): 380 calories, 36g fat, 4g carbs, 12g protein

Tips for Perfect Sauce

Temperature: Use medium to medium-low heat. Never boil rapidly. Gentle simmer only.

Avoid Graininess: Remove from heat before adding cheese. Use freshly grated only.

Perfect Consistency: Should coat back of spoon. Thin with pasta water. Thicken by simmering longer.

Reheating: Low heat on stovetop. Whisk in cream or milk. Stir frequently.

Serving Suggestions

Classic:

• Fettuccine alfredo with grilled chicken
• Shrimp alfredo
• With steamed broccoli
• Garlic bread and Caesar salad

Creative:

• White pizza sauce
• Lasagna layer
• Pasta primavera
• Over baked potatoes

Proteins:

• Grilled chicken breast
• Pan-seared shrimp
• Italian sausage
• Crispy bacon

Conclusion

Classic alfredo sauce uses simple ingredients for extraordinary results. Butter, cream, and Parmesan create restaurant-quality sauce in 15 minutes. Use high-quality ingredients and proper technique for smooth perfection. Homemade beats jarred sauce every time.

FAQs

Can I use milk instead of cream? No. Milk too thin. Use heavy cream for proper texture. Half-and-half makes thinner sauce.

Why does sauce separate? Heat too high or cheese added on heat. Remove from heat before adding cheese. Whisk in cream to fix.

Can I make ahead? Best fresh. Can make 1-2 hours ahead. Reheat gently with cream. Don’t make more than few hours ahead.

How to store leftovers? Airtight container, refrigerate 3 days. Reheat gently, whisk in cream to restore consistency.

Can I freeze it? Not recommended. Cream sauces separate when thawed. Better to make fresh as needed.