Homemade Alfredo Sauce: The Creamiest, Easiest Recipe

Introduction

This homemade Alfredo sauce is rich, creamy, and surprisingly easy to make from scratch. Perfect for coating perfectly cooked fettuccine, it’s a comforting Italian classic that comes together with just a few simple ingredients.

Ingredients

• 1 cup (2 sticks) unsalted butter, cut into cubes
• 1 pint heavy cream
• 1 teaspoon freshly grated nutmeg
• 1 ½ cups freshly grated Parmesan cheese, plus more for serving
• ½ cup freshly grated Pecorino Romano cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• 1 pound fettuccine pasta
• 2 cloves garlic, minced (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Step 1: In a large, heavy-bottomed saucepan, melt the butter over medium-low heat without letting it brown.
2. Step 2: If using, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3. Step 3: Gradually pour in the heavy cream, stirring constantly with a whisk until heated through, but do not let it boil.
4. Step 4: Reduce the heat to low and let the cream simmer gently for 5-7 minutes, stirring occasionally.
5. Step 5: Remove the saucepan from heat. Slowly add the Parmesan and Pecorino Romano cheeses a handful at a time, whisking until the cheese is fully melted and the sauce is smooth.
6. Step 6: Season the sauce with salt, freshly ground black pepper, and grated nutmeg. Adjust to taste.
7. Step 7: Keep the sauce warm over very low heat if not serving immediately, stirring occasionally. Add a splash of reserved pasta water if it thickens too much.
8. Step 8: Bring a large pot of salted water to a rolling boil.
9. Step 9: Cook the fettuccine according to package instructions until al dente, about 8-10 minutes.
10. Step 10: Reserve 1 cup of pasta water before draining.
11. Step 11: Drain the pasta in a colander without rinsing.
12. Step 12: Immediately add the pasta to the sauce and gently toss to coat evenly.
13. Step 13: If the sauce is too thick, add reserved pasta water a tablespoon at a time, tossing continuously until desired consistency is reached.
14. Step 14: Serve immediately in warmed bowls, garnished with extra Parmesan, Pecorino Romano, and fresh parsley if desired.

Tips & Variations

• Use freshly grated cheeses for the creamiest texture and best flavor.
• For a garlic-free version, simply omit the minced garlic.
• Add cooked chicken or sautéed mushrooms for a heartier dish.
• If the sauce separates, whisk in a small splash of warm pasta water to bring it back together.

Storage

Store any leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. You may need to add a little milk or cream to restore the creamy texture. Cooked pasta is best eaten fresh but can be stored separately for up to 2 days and reheated with a splash of sauce or water.

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 gently reheat it before serving. Just be careful to stir often and add a little cream or pasta water if it thickens too much.

What can I substitute for Pecorino Romano cheese?

If Pecorino Romano isn’t available, you can substitute with additional Parmesan or another hard, salty cheese like Grana Padano. The flavor will be slightly different but still delicious.

Homemade Alfredo Sauce: The Creamiest, Easiest Recipe

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★★★★★

4.8 from 105 reviews

This homemade Alfredo sauce recipe delivers a rich, creamy, and luscious sauce with the perfect balance of butter, cream, and cheeses. Paired with tender fettuccine pasta, it’s a classic Italian-American favorite that’s easy to make from scratch and perfect for any pasta night.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 1 cup (2 sticks) unsalted butter, cut into cubes
• 1 pint heavy cream
• 1 teaspoon freshly grated nutmeg
• 1 ½ cups freshly grated Parmesan cheese, plus more for serving
• ½ cup freshly grated Pecorino Romano cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• 2 cloves garlic, minced (optional)

Pasta Ingredients

• 1 pound fettuccine pasta

Garnish

• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Melt the Butter: In a large, heavy-bottomed saucepan, melt the butter over medium-low heat, taking care not to let it brown to maintain a clean, buttery flavor.
2. Add Garlic (Optional): If using, add the minced garlic to the melted butter and cook for about 30 seconds, or until fragrant, being careful not to let it burn, which can create bitterness.
3. Incorporate Heavy Cream: Gradually pour in the heavy cream while whisking constantly. Heat the mixture through but avoid boiling to prevent the cream from separating.
4. Simmer the Cream: Reduce the heat to low and let the cream simmer gently for 5 to 7 minutes, stirring occasionally to thicken slightly and develop flavor.
5. Add Cheeses: Remove the pan from heat. Gradually whisk in the Parmesan and Pecorino Romano cheeses a handful at a time until completely melted, resulting in a smooth, creamy sauce.
6. Season the Sauce: Add salt, freshly ground black pepper, and freshly grated nutmeg to taste. Adjust seasonings as needed to balance flavors.
7. Keep Warm: If not serving immediately, keep the sauce warm over very low heat, stirring occasionally to prevent a skin from forming. Add a splash of reserved pasta water if the sauce thickens too much.
8. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions, about 8-10 minutes, until al dente.
9. Reserve Pasta Water: Before draining, reserve about one cup of the pasta cooking water to adjust sauce consistency later if needed.
10. Drain Pasta: Drain the pasta using a colander but do not rinse it to retain starches that help the sauce adhere.
11. Toss Pasta with Sauce: Immediately add the drained pasta to the saucepan with the Alfredo sauce. Toss gently but thoroughly to coat the fettuccine evenly.
12. Adjust Sauce Consistency: If the sauce feels too thick, add small amounts of the reserved pasta water, one tablespoon at a time, tossing continuously to achieve a silky, emulsified sauce.
13. Serve: Plate the Alfredo pasta in warmed bowls and garnish with additional freshly grated Parmesan and Pecorino Romano cheeses along with chopped fresh parsley if desired.

Notes

• Use freshly grated cheeses for best melting and flavor; pre-grated cheese contains anti-caking agents that can affect sauce texture.
• Do not allow the sauce to boil after adding cream to prevent curdling.
• The reserved pasta water’s starch content helps emulsify and loosen the sauce, so add it gradually.
• Keep the sauce warm but do not overheat, as high heat can cause the cheese to separate.
• For a garlic-free version, simply omit the minced garlic.
• Garnishing with fresh parsley adds a pop of color and freshness to the rich sauce.

Keywords: Alfredo sauce, homemade Alfredo, creamy pasta sauce, fettuccine Alfredo, easy Alfredo sauce recipe