Classic Alfredo Sauce

This post may contain affiliate links. Read the full disclosure here.

This classic alfredo sauce is rich, creamy, and simply the best. Whip it up to serve with fettuccini or as a dip for breadsticks.

You will find any excuse to make pasta after giving this alfredo sauce a try!

Classic Alfredo Sauce

Classic Alfredo Sauce

We are a creamy alfredo sauce family. It’s one of our favorite things to whip up.

It seems intimidating to make a classic cream sauce but it’s actually very simple. We have developed a few tips and tricks that yield perfectly creamy sauce every time.

Today’s sauce is different from our parmesan cream sauce. We skipped the cream cheese but we used Parmesan and Asiago cheese. But it’s similar to our garlic cream sauce and white garlic sauce.

This alfredo is SO cheesy.

A little finishing of nutmeg at the end just takes the sauce over the top.

I’m certain you are going to agree that this is the best alfredo sauce you’ve ever made! If alfredo sauce is not your thing, you might prefer our lemon pepper garlic cream sauce, lobster ravioli sauce, or pink pasta sauce instead.

Easy Alfredo Sauce

Alfredo Sauce Ingredients:

To make this classic alfredo sauce recipe, you will need:

  • Heavy whipping cream: Look for heavy whipping cream, it has the best fat content for a rich and creamy sauce
  • Butter: Choose unsalted because the cheese is pretty salty
  • Garlic: A must in alfredo
  • Parmesan cheese: Don’t buy already grated cheese; get a block and grate it yourself
  • Asiago cheese: Melts better and will make the sauce super creamy
  • Black pepper: Use freshly cracked black pepper for the best flavor
  • Nutmeg: Just a smidge at the very end makes all the difference
Classic Alfredo Sauce Recipe

How to Make Alfredo Sauce:

To make this easy homemade alfredo sauce, simply…

  1. Cook the garlic in melted butter. This should only take about 2 minutes.
  2. Simmer the cream. Stir in the cream and simmer for 12-15 minutes; until it has reduced some.
  3. Slowly stir in the cheese. Don’t dump it all in at once! Add a little at a time and KEEP STIRRING until all the cheese is melted. Then stir some more and add the pepper and nutmeg.
  4. Remove from heat and serve.

Continue to whisk the sauce as you add the cheese and don’t stop whisking until you take it off the heat.

Homemade Alfredo Sauce

How to Store Homemade Alfredo Sauce:

Refrigerate – Transfer to an airtight container and refrigerate within 2 hours of cooking. Use the sauce within 4 days.

Reheat the sauce over low heat when ready to use. It will be quite thick when cold but will loosen as it warms up. If needed, add a few tablespoons of cream to thin it out.

One cuisine that Jen really enjoys is Italian. Here are some more of her favorite Italian sauces.

Classic Alfredo Sauce

4.59 from 78 votes
Classic Alfredo Sauce Recipe Image
This classic alfredo sauce is rich, creamy, and simply the best. Whip it up to serve with fettuccini or as a dip for breadsticks.
Sauce Fanatic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 5

Ingredients

  • 2 cup heavy whipping cream
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 cup finely grated Parmesan cheese
  • ½ cup finely grated Asiago cheese
  • ½ teaspoon ground black pepper
  • teaspoon ground nutmeg

Instructions

  • Melt butter in medium saucepan over medium heat. Add the garlic and cook for 2 minutes.
  • Add the heavy cream and bring to a simmer over medium heat. Reduce heat to low and simmer to 12-15 minutes, until the liquid has reduced some.
  • Slowly add the cheeses while whisking to combine. Whisk in the pepper and nutmeg.

Make ahead tip

  • Transfer to an airtight container and refrigerate within 2 hours of cooking. Use the sauce within 4 days.
  • Reheat the sauce over low heat when ready to use. It will be quite thick when cold but will loosen as it warms up. If needed, add a few tablespoons of cream to thin it out.

Notes

Keep whisking! Don’t stop whisking until the pot leaves the stove.
Use fresh cheese and grate it yourself. The finer you grate it, the easier it will melt.
Makes about 2.5 cups.

Nutrition

Serving: 0.5cup | Calories: 530kcal | Carbohydrates: 6g | Protein: 12g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 537mg | Potassium: 147mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 1932IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 0.3mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

CourseDinner
CuisineItalian
4.59 from 78 votes (78 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. delveenia briggs says:

    Do you have a recipe for vegan Alfredo sauce?

    1. Sauce Fanatic says:

      Sorry, but we currently do not have one.