Best Homemade Alfredo Sauce is rich, creamy, and packed with garlic parmesan flavor! This Alfredo Sauce is easy to make and perfect with your favorite pasta!
Alfredo Sauce:
Alfredo sauce is one of my favorite things to have with a big bowl of pasta! It’s a very rich and indulgent treat for dinner. I also love that it only takes about 5-10 minutes to whip up a batch! This recipe will yield about two cups of sauce total. It can easily be doubled if you are feeding a crowd or want extra for later. The bottled Alfredo just doesn’t compare to this delicious homemade version! If you love cooking from scratch, make some of this Homemade Pasta to go along with your sauce!
What is Alfredo Sauce?
Traditional Alfredo is a simple white/cream sauce. It is made from butter, heavy cream, and parmesan cheese. While the original style is great, I simply like to add garlic, salt, pepper, and Italian seasoning to make Alfredo sauce taste even better!
How to Make Alfredo Sauce:
- The first step to making Alfredo is to warm your butter and cream in a large saucepan over low heat. You will let it simmer (but not boil) for about 2 minutes.
- Next, you will whisk in your garlic and seasonings. Whisking constantly for about one minute just to let the garlic cook.
- Lastly, you will add your parmesan cheese and stir just until the cheese has melted and your sauce is smooth.
Note that it is best to use freshly grated parmesan cheese right off of the block so that your sauce isn’t grainy. I do not recommend using the “shaker” style container grated cheese for this recipe.
The Parmesan will thicken this sauce up. If it isn’t quite thick enough, allow the sauce to stand for 2-3 minutes before serving.
If you love making your own pasta sauce at home, be sure to try out my Easy Homemade Pesto as well!
Enjoy!
~Nichole
Best Homemade Alfredo Sauce
Ingredients
- 1/2 Cup Butter
- 1 1/2 Cups Heavy Whipping Cream
- 2 Teaspoons Garlic Minced
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Cups Freshly Grated Parmesan Cheese
Instructions
- Add the butter and cream to a large skillet.
- Simmer over low heat for 2 minutes.
- Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
- Whisk in the parmesan cheese until melted.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic Alfredo sauce recipe! And incredibly easy!
DELICIOUS and super easy to make!! Was a HUGE hit in this house!!
Beautiful and easy
This alfredo was a 10 star in my family’s eyes. I didnt have parmesan cheese shredded, so i used a white cheddar cheese. I also added parmesan romano sprinkle type it was wonderful.
Tasty and easy
Great flavor, simple to make, was enough for 4 people.
This recipe is so delicious and incredibly easy as well as fast and reliable. My only issue is the consistency of the sauce on the next day. I’ve made this recipe about three times now and each time I have a bit of sauce left over that I store in the fridge for the next day. However, the next day when I heat it up the sauce is so greasy and no longer that nice, smooth, creamy consistency, it’s basically pure butter. I’ve tried to add cream and more cheese but the minute I heat it up again it reduces back to that buttery grease. Does anyone have any tips for this?
The problem is that your butter is separating during the cooking process. Try adding the butter near the end. Once the cream is fully heated, turn off the burner. Have the butter at room temperature and cut into pats. Add about half a stick’s worth of pats of butter at a time while continuously whisking. The residual heat from the cream will melt it quite easily. Once all of the butter is added, the slowly add the parmesean cheese while continuing to whisk. Since the heat is turned off it won’t overheat the butter to the point of separating.
Try adding pasta water to it and whisk until it becomes thick and creamy. The starches in the pasta water and the fats in the sauce should create a smooth emulsion.
Also, be gentle when heating the sauce the next day. You don’t want to overheat it at that time either. The butter can still separate at that time.
My family all loves this recipe! Question though – can it be used in a baked alfredo casserole? Or would it separate?
Very nice recipe and easy to make.
Can you add cream cheese?