Best Alfredo Sauce Recipe

Introduction

This Best Alfredo Sauce Recipe is a creamy, rich sauce that’s perfect for elevating your pasta dishes. Made with simple ingredients like butter, cream, and parmesan, it delivers restaurant-quality flavor right at home. Whether you like it with fettuccine or your favorite pasta, it’s sure to impress.

Ingredients

• 4 tablespoons butter (salted or unsalted)
• 1 clove garlic (minced, optional)
• 1 tablespoon flour (optional, see notes)
• ¼ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)
• 2 cups heavy whipping cream
• 1 cup parmesan cheese (freshly grated)

Instructions

1. Step 1: Melt the butter in a large skillet over medium to medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant. If you prefer no garlic, simply omit it.
2. Step 2: Add the flour, salt, and black pepper to the skillet.
3. Step 3: Whisk continuously until a thick, golden paste called a “roux” forms. Lower the heat if needed to avoid burning.
4. Step 4: Slowly pour in the heavy cream while whisking constantly to avoid lumps. Cook for 4-5 minutes, keeping a gentle simmer—do not boil.
5. Step 5: Stir in the freshly grated parmesan cheese, then remove the skillet from heat.
6. Step 6: Whisk off the heat for another minute until the sauce thickens. Taste and adjust seasoning with more salt and pepper if desired.
7. Step 7: Serve the sauce over cooked fettuccine, penne, or your favorite pasta. Garnish with fresh parsley if you like.

Tips & Variations

• Use freshly grated parmesan for the best flavor and smoothest texture.
• If you want a lighter sauce, substitute half of the heavy cream with milk, but the sauce won’t be as thick.
• Adding a pinch of nutmeg can enhance the flavor subtly.
• For a garlic-free version, skip the garlic and add a little extra parmesan for depth.

Storage

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain a smooth consistency. You may need to add a splash of cream or milk to loosen the sauce while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Alfredo sauce ahead of time?

Yes, you can prepare the sauce in advance and refrigerate it for up to 3 days. Reheat slowly on the stovetop, stirring constantly and adding a little cream or milk if it thickens too much.

What pasta works best with Alfredo sauce?

Fettuccine is the classic choice, but penne, linguine, or even wide egg noodles also pair wonderfully with rich Alfredo sauce.

Best Alfredo Sauce Recipe

---

★★★★★

4.7 from 492 reviews

• Author: Simon
• Total Time: 15 minutes
• Yield: About 2 cups (serves 4) 1x

Pin Recipe

Print Recipe

Description

This Best Alfredo Sauce Recipe is a creamy, rich, and flavorful classic Italian sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. Perfect for draping over fettuccine or your favorite pasta, this homemade sauce is simple to make on the stovetop and can be easily customized with garlic or without. The addition of a roux using flour ensures a smooth, velvety texture that clings beautifully to noodles for a comforting meal.

---

Ingredients

Scale 1x2x3x

Alfredo Sauce Ingredients

• 4 tablespoons butter (salted or unsalted)
• 1 clove garlic (minced, optional)
• 1 tablespoon flour (optional, see notes)
• ¼ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)
• 2 cups heavy whipping cream
• 1 cup Parmesan cheese (freshly grated)

---

Instructions

1. Melt the butter: In a large skillet over medium to medium-low heat, melt the butter completely. Once melted, add the minced garlic if using and cook for about 1 minute until fragrant, taking care not to brown or burn it.
2. Add flour and seasoning: Sprinkle in the flour, salt, and black pepper. This will help create the base for the roux and flavor the sauce.
3. Create the roux: Whisk continuously as the flour and butter mixture cooks until it forms a thick, golden-colored paste known as a roux. Reduce heat if the roux starts to brown too quickly to avoid burning.
4. Add heavy cream: Slowly pour in the heavy cream while whisking constantly to avoid any lumps. Maintain a gentle simmer, stirring continuously for 4 to 5 minutes to allow the sauce to thicken without boiling.
5. Incorporate Parmesan cheese: Stir in the freshly grated Parmesan cheese until fully melted and incorporated, then remove the skillet from the heat.
6. Thicken off heat: Continue whisking the sauce off the heat for an additional minute until the sauce thickens further. Taste and adjust seasoning with more salt and pepper if desired.
7. Serve: Pour the Alfredo sauce over cooked pasta such as fettuccine or penne. Garnish with fresh parsley if preferred and serve immediately for best texture and flavor.

Notes

• If you prefer a garlic-free sauce, simply omit the minced garlic in step 1.
• The flour is optional; omitting it will result in a thinner sauce but still delicious.
• Use freshly grated Parmesan cheese for the best flavor and smooth melting; pre-grated cheeses may not melt as well.
• To avoid curdling, keep the heat low and do not allow the sauce to come to a full boil.
• For a lighter version, you can substitute half-and-half for heavy cream, but the sauce may be less rich and creamy.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Keywords: Alfredo sauce, creamy pasta sauce, homemade Alfredo, Parmesan sauce, Italian sauce, fettuccine sauce