If you're a big fan of classic comfort food, you'll love this homemade Alfredo sauce recipe! It uses only 6 ingredients, takes 10 minutes to make, and is perfect on anything from fettuccine to chicken or shrimp.
Prep Time2 minutesminutes
Cook Time8 minutesminutes
Total Time10 minutesminutes
Ingredients
3tablespoonsbutter
1cupheavy cream
4clovesgarlic, minced
1 ½cupsfreshly grated Parmesan cheese
Salt and freshly cracked pepper, to taste
Instructions
Melt butter in a medium saucepan over medium heat. Add cream and bring to a simmer. Cook, whisking often, for 5 minutes.
Then add garlic, cook for 60 seconds. Add cheese slowly (I recommend doing it in two batches) and whisk until melted. Add salt and pepper, to taste.
Toss in your favorite pasta and dinner is served!
Video
Notes
Fridge: Store alfredo sauce in an airtight container in the fridge for up to 5 days.Reheat: The best way to reheat Alfredo sauce is on the stovetop over medium low heat. Whisk it constantly and cook until heated through.Freezer: Freeze cooled sauce in an airtight container for up to 3 months. For best results, thaw sauce overnight in the fridge. Then reheat as directed above.Yield: This sauce will make enough to throughly coat 8 oz of fettuccine. Double the recipe if you are making 16 oz (1 pound) of pasta!Use fresh parmesan! The most important tip is to use freshly grated parmesan. You can grate it yourself or use the kind found in the refrigerated section. Do not use the green shaker can, it is coated in anti-caking agents and can make your sauce over-thicken or seize up.Double the recipe. This sauce will make enough to throughly coat 8 ounces of cooked fettuccine. Double the recipe if you are making 16 ounces (1 pound) of pasta!Don’t overheat. Too much heat can burn the butter/garlic and make the cheese clump, so keep your heat low and steady.Use a whisk. You don’t want your sauce to separate, so use a whisk and stir the sauce often. This will keep your Alfredo sauce from separating or burning.ExtraThick: For a super thick sauce, add 1 tablespoon of flour to the melted butter and cook, stirring for 30 seconds. Then add the cream and continue with the recipe.Lemon: For a creamy lemon Alfredo sauce, squeeze in fresh lemon juice when you add the cream. For a slight lemon flavor, add juice from half of a lemon. For a very lemon-y Alfredo, add juice from an entire lemon.Cream Cheese: Alfredo sauce with cream cheese is another common swap made in many American home kitchens. It gives your Alfredo a slightly tangy flavor.Nutmeg: Add a little freshly grated nutmeg to add a touch of warmth! Just grab your microplane grater and a whole nutmeg and grate about 1/2 to 1 teaspoon of nutmeg, to taste, into the finished sauce.