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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/homemade-alfredo-sauce-recipe/