Homemade Alfredo Sauce Recipe

Creamy homemade alfredo sauce is so easy and quick to make and tastes so much better than jarred without any preservatives and additives. Use it to make fettuccine alfredo, chicken alfredo, or any of your favorite pasta dishes for dinner tonight.

Course other/sauce

Cuisine Italian

Keyword easy alfredo sauce, homemade alfredo sauce, how to make alfredo sauce

Prep Time 5

Cook Time 10

Servings 1/2 cups

Calories 2298kcal

Author Beth Pierce

Ingredients

½ cup butter
2 garlic cloves minced
2 cups heavy whipping cream
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cups freshly grated Parmesan Cheese
12 ounces fettuccine noodles cooked optional

Instructions

Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 1 minute while stirring.
Whisk in the cream, Italian seasoning, salt, and pepper. Simmer until slightly thickened. Do not boil.
Reduce the heat as low as it will go and stir in the Parmesan Cheese until melted. For best results, serve promptly.
If desired, add cooked pasta and toss to coat.

Notes

For optimum flavor and texture, use freshly grated Parmigiano Reggiano cheese. The cheese in the canister does not melt properly, and the fresh cheese tastes much better.
You need heavy cream for this recipe. Milk and half and half do not reduce and thicken as heavy cream does. If you can not or do not want to use heavy cream, then you will need to make a roux with butter and flour or a cornstarch slurry to thicken the sauce.
Do not cover the pan with a lid. It will cause excess moisture to accumulate and thin the cream.
This sauce is best served when it is fresh. The longer it sits, the more the fat and the cream separate.
For a low-carb version, serve over zucchini noodles.
When cooking pasta for Alfredo sauce, reserve 1/2 cup of the pasta water. If the Alfredo sauce becomes too thick, use the water to thin it to your desired consistency.
Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3-4 days.
Reheat on the stovetop over very low heat or in the microwave at a very reduced power for short intervals.
You can freeze this sauce, although the texture may change due to its high-fat content. Please see below for the best way to freeze it.

Nutrition