Learn how to make the BEST homemade Alfredo Sauce ever! This decadent sauce is super easy to make with basic ingredients, and it's ready in minutes. Throw this pasta together whenever a craving strikes!
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Are you looking for the most decadent, yet easiest pasta sauce ever? Then, this homemade Alfredo Sauce is for you!
I'm absolutely in love with this classic Italian-American sauce, and I'm guessing you are, too. This creamy sauce has so much flavor, and it makes a wonderful treat.
And you won't believe how easy it is to make! Seriously, this recipe is so simple and quick, and it's a million times better than the jarred stuff! Plus, it's ready in minutes, making it perfect for last minute dinners and special occasions.
Ready to get cooking? Then, keep reading for all the details.
About the Sauce
Fettuccine Alfredo is super popular in the U.S., so chances are you are pretty familiar with this mouthwatering sauce. But did you know that it's actually an Italian-American creation?
This popular pasta was inspired by an authentic Italian recipe that combined pasta, butter, and cheese. However, cream wasn't added until the sauce made its way to the U.S. (Read more about the sauce's history here.)
Whether it's authentic or not though, I think we can all agree that Fettuccine Alfredo is super delicious! And even better, it's sooo easy to make! The best thing about this easy recipe is that it's so fast. You can be enjoying a decadent bowl of pasta in about 20 minutes!
Because this sauce is so rich, I like to save it for special occasions, like New Year's Eve or Valentine's Day. But it's easy enough to make anytime you get a craving, so why not treat yourself?
Ingredients
Are you wondering what Alfredo Sauce is made of? While there there are different ways of preparing it, my classic recipe uses very simple ingredients. Here's what you'll need:
- Cream - You will need heavy cream to make the sauce. If your store is out of heavy cream, it's fine to use whipping cream instead. Don't use milk or half-and-half though, because your sauce won't turn out the same. This Alfredo recipe is definitely rich, but I think it's better to indulge once in while, rather than try to lighten it up.
- Butter - I typically use unsalted butter to for this recipe.
- Parmesan - Freshly grated Parmesan cheese adds flavor and helps thicken the sauce. Do not try to substitute canned or pre-shredded Parmesan! You won't get the same results, and your Alfredo may turn out grainy.
- Salt and Freshly Cracked Pepper - I prefer Kosher salt.
- Pasta - As far as pasta goes, fettuccine is the classic choice, although you can use other types of pasta (such as linguine), too. This sauce doesn't contain flour, so it's naturally gluten-free. Just pair with gluten-free pasta if you're serving someone with a gluten allergy.
So simple, right? This classic Italian-American recipe is very basic and does not include any fillers like cream cheese, Italian seasoning, or flour ... you don't need them! As with any simple recipe, you'll want to use high quality ingredients.
You'll Also Need
You will also need a large, heavy skillet (at least 12 inches). It should be big enough to fit the sauce and the pasta in the same pan. I'd also recommend a pair of tongs for tossing everything together.
How to Make Alfredo Sauce
Okay, let's get cooking ... you won't believe how easy this sauce is to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cook the pasta. You'll begin by cooking the pasta in a large pot of salted water until it's just shy of al dente.
- Start the sauce. About five minutes before the pasta will be done cooking, place a large skillet over medium heat. Add the butter and heavy cream. Cook the butter and heavy cream together, stirring constantly, until the butter melts and the sauce comes to a simmer. Tip: You don't want to boil this sauce, so reduce the heat as necessary to maintain a gentle simmer. If it gets too hot, you can always remove the pan from the burner for a minute.
- Add parmesan. When the butter and cream are combined, whisk or stir in the Parmesan cheese. Then season the sauce to taste with salt and pepper. Tip: To keep the cheese from clumping together, add the Parmesan in two to three batches, stirring until smooth in between. It should melt in pretty quickly.
- Combine pasta and sauce. When the pasta is ready, drain it, then add it to the sauce. Then toss everything together for a minute or two over medium-low heat until the sauce coats the pasta evenly. Taste the pasta and add more salt, if necessary.
Okay, it's time to eat! Wasn't that easy? I recommend serving this quick pasta sprinkled with extra Parmesan cheese for a simple, yet decadent treat!
Variations
Here are a few simple ways to customize the recipe:
- Extra Saucy - This recipe makes enough sauce for one pound of pasta, and the sauce coats the noodles perfectly. If you prefer saucier Fettuccine Alfredo though (as in these pictures), use 12 ounces of pasta instead.
- Garlic - For a garlic-flavored sauce, sauté a garlic clove (or two) in the butter, before adding the heavy cream.
- Lemon - To add a bright, lemony flavor to the sauce, zest a lemon. Then add the zest at the same time as the butter and heavy cream.
- Veggies - Mix in some fresh spinach along with the pasta, toss in some roasted broccoli or asparagus, or top with roasted grape tomatoes.
Serving Ideas
Because the sauce is so heavy and rich, I recommend serving it with sides that are light and fresh, like salads or veggies. (You can also add veggies right to the pasta, like I did with this Fettuccine Alfredo with Asparagus and Sun Dried Tomatoes.)
This pasta goes well with salads, like this Kale and Brussels Sprout Salad, Quick Chopped Salad, Massaged Kale Salad, Roasted Pumpkin Salad, or this Shredded Brussels Sprout Salad. Roasted Vegetables are also a great choice! In warmer weather, Grilled Vegetables would be delish, too.
Storage
This is one of these pasta dishes that you really can't make ahead of time. The butter will separate from the other ingredients when you try to reheat the pasta, leaving you with a greasy sauce. I recommend making just enough pasta to eat in one sitting.
Related Recipes
After you've mastered this easy Alfredo Sauce, make sure to try one of my other homemade sauces ... like Marinara, Fresh Tomato Sauce, or homemade Pesto! Here are some other easy pasta dishes you'll also love:
- Tomato Mascarpone Pasta
- Roasted Tomato Pasta
- Farfalle with Roasted Asparagus
- Pesto Pasta
- Lemon Ricotta Pasta
- Pasta Primavera with Roasted Vegetables
Frequently Asked Questions (FAQs)
Alfredo tastes like the richest, creamiest sauce you can imagine! The butter and nutty Parmesan cheese flavors really shine through.
While I don't recommend adding fillers like cream cheese to this sauce (it's just not necessary), there are a lot of ways to spice up Alfredo. For starters, try sauteing garlic in the butter just until fragrant (don't brown it) before adding the heavy cream. Yum! You could also throw in some red pepper flakes for a spicier sauce, or try adding fresh lemon zest. To lighten up the dish, don't cut back on the butter and cream. Toss in steamed or roasted veggies along with the pasta, or serve smaller portions instead.
Alfredo Sauce is fairly thin, but the sauce should thicken naturally as you toss it with starchy pasta. Continue mixing the pasta and sauce together until the sauce thickens and coats the pasta.
Fettuccine is the classic pairing with Alfredo. Feel free to experiment with other types of pasta though, such flat shapes like linguine or pappardelle, or stuffed pasta like tortellini.
You shouldn't use milk instead of cream for Alfredo, because you'll end up with a runny sauce and it won't taste as good. This is one of those dishes where you should just indulge every once in a while and embrace the fat and calories! If your store is out of heavy cream, feel free to substitute whipping cream instead.
Homemade Alfredo Sauce doesn't have any stabilizers like flour. If you try to reheat it, the butter will separate from the other ingredients, and it will become really greasy. Plus, it's so easy to make, that there really is no need to prepare it ahead of time.
Despite its popularity, Alfredo is not a traditional Italian recipe. Though it was inspired by an Italian pasta made with butter and cheese, the addition of cream makes this sauce an Italian-American creation.
While they may look similar, they are not the same. Bechamel is a French white sauce that's made by cooking flour and butter together, then adding milk to make the sauce. Alfredo, on the other hand, has no flour. ... it's made with butter, cream, and Parmesan cheese.
While both sauces are creamy and look similar, Carbonara has no cream. It's made with butter, eggs, and cheese, along with Pancetta (or some other kind of pork, like Guanciale or bacon).
Alfredo Sauce
Ingredients
- 16 ounces (456 grams) fettuccine
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- kosher salt
- pepper
Instructions
- Cook fettuccine until just shy of al dente in a large pot of boiling, well-salted water. When done cooking, drain in a colander.
- About 5 to 7 minutes before pasta is done cooking, melt butter and heavy cream together in a large skillet over medium heat.
- Heat until sauce begins to simmer, stirring constantly (do not boil). Reduce heat to medium low.
- Stir in Parmesan cheese in batches. Season with salt and pepper to taste.
- Toss pasta and sauce together for a minute or two, until sauce thickens and coats noodles.
- Season with additional salt and pepper, if needed. Then remove from heat.
- Serve immediately, topped with additional Parmesan. Enjoy!
Video
Notes
Nutrition
Going to try this
I hope you enjoy the recipe, Diane! It's one of my favorites 🙂