Homemade Alfredo Sauce (Only 5 Ingredients!)
Ditch the jar forever with this rich and creamy Alfredo sauce.
Serves4 to 6
Makes2 cups
Prep5 minutes
Cook10 minutes to 12 minutes
The silky texture of traditional fettuccini Alfredo is created by a balanced emulsion of grated Parmesan cheese, butter, and starchy pasta water. But if mealtime calls for serving the garlicky Parmesan cream sauce without pasta (or its cooking liquid!), you need a new approach. Don’t tell my Italian in-laws, but a dose of dairy is the secret to my five-ingredient, everyday Alfredo sauce.
Why You’ll Love It
- It’s a weeknight staple. This easy Parmesan cream sauce is a weeknight staple in my house for topping veggies, smothering chicken, and coating its classic partner, fettuccine.
- It only has 5 ingredients. A handful of ingredients like butter, cream, and Parmesan is all you need to make this delicious sauce.
Key Ingredients in Alfredo Sauce
- Unsalted butter: Use unsalted butter to control the amount of salt in the sauce.
- Garlic: You’ll need 2 cloves of garlic.
- Heavy cream or half-and-half: You want to use dairy with a decent amount of fat — like heavy cream or half-and-half — because it gives the sauce its richness and smooth texture, so it is best not to substitute milk.
- Parmesan cheese: Just before serving, you’ll stir in freshly grated Parmesan cheese.
- Grated nutmeg: Freshly grated nutmeg adds a touch of warmth.
How to Make Alfredo Sauce
- Melt the butter and sauté the garlic. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly browned.
- Heat the heavy cream. Whisk the heavy cream into the butter until combined. Heat, whisking occasionally, until the cream simmers.
- Whisk in the Parmesan cheese and seasonings. Whisk in the Parmesan cheese, salt, nutmeg, and pepper.
- Cook until the sauce thickens. Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon. Taste and adjust seasonings as needed, then serve immediately.
Storage and Reheating Tips
- Storage: The sauce is best served immediately. Refrigerate leftovers in an airtight container for up to 2 days.
- To reheat: Add a splash of milk or half-and-half before reheating over low heat on the stovetop.
Ways to Use Alfredo Sauce
Alfredo Sauce Recipe
Ditch the jar forever with this rich and creamy Alfredo sauce.
Prep time 5 minutes
Cook time 10 minutes to 12 minutes
Makes 2 cups
Serves 4 to 6
Nutritional Info
Ingredients
- 4 tablespoons
(1/2 stick) unsalted butter
- 2 cloves
garlic, minced
- 1 1/2 cups
heavy cream or half-and-half
- 2 cups
freshly grated Parmesan cheese (2 1/2 ounces)
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly grated nutmeg
- 1/4 teaspoon
freshly ground black pepper
Instructions
Melt 4 tablespoons (1/2 stick) unsalted butter in a large skillet over medium heat. Add the 2 cloves minced garlic and sauté until fragrant and lightly browned, 30 seconds to 1 minute.
Whisk 1 1/2 cups heavy cream or half-and-half into the butter until combined. Heat, whisking occasionally, until the cream simmers, 3 to 4 minutes.
Whisk in 2 cups freshly grated Parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon freshly ground black pepper.
Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon, 3 to 4 minutes. Taste and adjust seasonings as needed, then serve immediately.
Recipe Notes
Storage: The sauce is best served immediately. Refrigerate leftovers in an airtight container, and add a splash of milk or half-and-half before reheating over low heat on the stovetop.