Description
This Best Alfredo Sauce Recipe is a rich, creamy, and velvety sauce made with just five simple ingredients. Ready in under 15 minutes, it’s perfect for pairing with your favorite pasta or vegetables. The classic Italian sauce combines butter, garlic, heavy cream, Parmesan cheese, and optional flour for thickness, delivering restaurant-quality flavor in a homemade version that’s easy to make and irresistibly delicious.
Ingredients
Alfredo Sauce Ingredients
- 4 tablespoons butter (salted or unsalted)
- 1 clove garlic, minced (optional)
- 1 tablespoon all-purpose 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 freshly grated Parmesan cheese
Instructions
- Prepare the Butter and Garlic: Melt the butter in a large skillet over medium to medium-low heat. Once melted, add the minced garlic and cook for about 1 minute until fragrant. If you prefer no garlic, omit this step.
- Make the Roux: Add the flour, salt, and black pepper to the melted butter and garlic. Whisk continuously until a thick, golden paste (roux) forms. Reduce heat as needed to avoid burning.
- Add the Heavy Cream: Slowly pour in the heavy whipping cream while whisking continuously to prevent lumps. Maintain a gentle simmer for about 4-5 minutes, whisking constantly. Avoid boiling the sauce.
- Incorporate Parmesan Cheese: Stir in the freshly grated Parmesan cheese and remove the skillet from heat.
- Thicken the Sauce: Continue whisking off the heat for about one minute until the sauce thickens to your desired consistency. Adjust seasoning with additional salt and black pepper if needed.
- Serve: Pour the Alfredo sauce over cooked fettuccine, penne, or your pasta of choice. Garnish with fresh parsley if desired and serve immediately.
Notes
- All-Purpose Flour (optional): Helps thicken the sauce, especially if using lower-fat dairy like half-and-half. Use gluten-free flour to make this recipe gluten-free.
- Heavy Whipping Cream: Use heavy cream for best results. Half-and-half or a mix of heavy cream and milk can be used for lighter sauce but may cause separation.
- Cheese: Parmigiano Reggiano is traditional. Adding Pecorino Romano can add a saltier, sharper flavor.
- Avoid Boiling: Boiling can cause the sauce to break and separate.
- Freshly Grated Cheese: Use fresh Parmesan for a smooth texture; pre-shredded cheese may lead to graininess.
- Adjust Thickness: If too thick, add warm cream or pasta water. If too thin, simmer a little longer.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing is not recommended.
- Reheating: Gently reheat over low heat with a splash of cream or pasta water, stirring constantly to avoid graininess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
