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Dorothy Thomas

Alfredo Sauce Recipe

Creamy, rich, and indulgent, this homemade Alfredo Sauce is ready in just 15 minutes! Perfect for pasta, pizza, or dipping, it’s a classic Italian-American favorite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 115g ½ cup Unsalted butter
  • 240ml 1 cup Heavy cream
  • 2 cloves Garlic (minced)
  • 150g 1 ½ cups Parmesan cheese (freshly grated)
  • ¼ tsp Salt (or to taste)
  • ¼ tsp Black pepper (freshly ground)
  • ¼ tsp Nutmeg (optional)
  • 2 tbsp Fresh parsley (chopped, for garnish)

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups/spoons
  • wooden spoon

Method
 

  1. In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2-3 minutes (do not boil).
  3. Gradually whisk in the grated Parmesan cheese until fully melted and smooth.
  4. Add salt, pepper, and nutmeg (if using). Continue stirring for 2-3 minutes until the sauce thickens to your desired consistency.
  5. Remove from heat. Toss with cooked fettuccine or your favorite pasta. Garnish with fresh parsley.

Notes

  • For a lighter version, substitute half the heavy cream with whole milk (sauce will be thinner).
  • Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk.
  • Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce grainy.