Homemade Alfredo Sauce Recipe

Introduction

Homemade Alfredo sauce is a rich and creamy classic Italian sauce that transforms simple pasta into a comforting meal. Made with butter, garlic, heavy cream, and Parmesan cheese, this sauce is quick to prepare and irresistibly delicious.

Ingredients

• 6 tablespoons unsalted butter (¾ stick)
• 1 clove garlic, minced
• 1½ cups heavy cream (room temperature)
• 6.4 ounces freshly grated Parmesan cheese
• Kosher salt, to taste
• Ground black pepper, to taste
• Minced fresh thyme (optional)

Instructions

1. Step 1: Melt the butter in a medium saucepan over medium heat.
2. Step 2: Add the minced garlic and cook until it is lightly browned and fragrant.
3. Step 3: Remove the pan from the heat and let it cool for 3 to 5 minutes.
4. Step 4: Pour in the room temperature heavy cream and whisk until fully combined.
5. Step 5: Return the pan to the stove over low heat, being careful not to let the sauce boil.
6. Step 6: Add the grated Parmesan cheese and whisk continuously until the cheese is melted and the sauce is smooth.
7. Step 7: Season the sauce with kosher salt, black pepper, and minced fresh thyme if using.
8. Step 8 (optional): To serve with fettuccine, cook 16 ounces of fettuccine noodles in boiling salted water until al dente. Drain, reserving ½ cup of pasta cooking water.
9. Step 9 (optional): Toss the pasta with the Alfredo sauce, adding reserved cooking water as needed to reach your preferred consistency. Serve immediately.

Tips & Variations

• If you don’t have heavy cream, make a substitute by combining whole milk with a few tablespoons of melted butter.
• Use freshly grated Parmesan cheese for the best flavor and smooth texture.
• For extra flavor, try adding a pinch of nutmeg or substitute thyme with fresh basil or parsley.
• Keep the heat low to avoid curdling the cream or causing the sauce to separate.

Storage

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to restore smoothness if the sauce thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze homemade Alfredo sauce?

Freezing Alfredo sauce is not recommended as the cream and cheese may separate upon thawing, resulting in a grainy texture.

How can I make the sauce thicker or thinner?

To thicken the sauce, cook it a bit longer on low heat to reduce it slightly. To thin it out, add a little more cream or reserved pasta water until the desired consistency is achieved.

Homemade Alfredo Sauce Recipe

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4.9 from 147 reviews

This homemade Alfredo sauce recipe is a rich, creamy, and flavorful Italian classic made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. Perfect for pairing with fettuccine noodles to create a delicious Fettuccine Alfredo dish, this sauce is easy to prepare on the stovetop and can be customized with fresh herbs like thyme.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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For the Alfredo Sauce

• 6 tablespoons unsalted butter (¾ stick)
• 1 clove garlic, minced
• 1½ cups heavy cream, room temperature
• 6.4 ounces freshly grated Parmesan cheese
• Kosher salt, to taste
• Ground black pepper, to taste
• Minced fresh thyme (optional)

For the Fettuccine

• 16 ounces fettuccine noodles
• 1 teaspoon salt (for pasta water)

Instructions

1. Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter completely to form the base of your Alfredo sauce.
2. Add Garlic: Stir in the minced garlic and cook it until it is lightly browned and fragrant, ensuring not to burn it for a delicate flavor.
3. Cool the Mixture: Remove the saucepan from heat and allow the butter and garlic mixture to cool for 3 to 5 minutes to prevent the cream from scorching.
4. Whisk in Cream: Pour in the room temperature heavy cream and whisk thoroughly to combine it smoothly with the butter and garlic.
5. Simmer Gently: Return the saucepan to low heat, cooking the sauce gently without allowing it to boil, which helps thicken the sauce slowly.
6. Add Parmesan Cheese: Gradually add the freshly grated Parmesan cheese while continuously whisking to melt it evenly into the sauce.
7. Season: Taste the Alfredo sauce and season with kosher salt, ground black pepper, and optional minced fresh thyme to enhance the flavor.
8. Cook Fettuccine: Bring a large pot of salted water to a boil, add fettuccine noodles, and cook according to package instructions until al dente.
9. Drain Pasta: Drain the cooked fettuccine noodles while reserving ½ cup of pasta cooking water for adjusting the sauce consistency.
10. Combine Pasta and Sauce: Mix the drained fettuccine with the Alfredo sauce, adding reserved pasta water as needed to achieve the desired creamy consistency.
11. Serve Immediately: Serve the Fettuccine Alfredo hot for the best flavor and texture experience.

Notes

• Use unsalted butter to better control the salt level of the sauce.
• Heavy cream at room temperature helps integrate it smoothly without curdling.
• Do not let the sauce boil to avoid separating the cream.
• Freshly grated Parmesan cheese melts better and provides a richer flavor than pre-grated cheese.
• Reserve some pasta water to loosen the sauce and help it stick to noodles.
• Fresh thyme is optional but adds a lovely subtle herbal note.
• For a lighter sauce, you can substitute half-and-half for heavy cream, but the texture will be less rich.

Keywords: Alfredo sauce, homemade Alfredo, fettuccine Alfredo, creamy pasta sauce, Italian sauce, Parmesan sauce