Print

Homemade Alfredo Sauce: The Creamiest, Easiest Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/homemade-alfredo-sauce-the-creamiest-easiest-recipe/