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The BEST Alfredo Sauce recipe out there consists of heavy cream, garlic, and loads of parmesan cheese. That recipe happens to be this one! This sauce is perfect for all occasions, from a romantic dinner to an easy weeknight meal. Toss your favorite pasta in this sauce and throw in some grilled chicken or veggies!
I think my recipe for fettuccine alfredo is better than most restaurants. I’ve had many alfredo sauce dishes from restaurants, and it’s either the sauce is too chunky (no, I didn’t know it was possible either), has little to no cheese even in it, or is just plain disgusting! I’ve perfected the alfredo sauce after years of trying to figure out how to make the perfect alfredo. I’ve been using a roux and realized that’s totally wrong!
Fun Fact: Alfredo sauce was invented in Rome in 1908 by a man named Alfredo di Lelio. His wife had lost her appetite after giving birth, so he came up with this simple but delicious pasta recipe. It soon hit the family restaurant’s menu, and has become popular since thanks to a few celebrities in the 1920s! When these celebrities came back from Rome to the USA, they spread the word about this delicious dish after receiving the recipe from the chef.
How to make Alfredo Sauce
Simple ingredients create a delicious and elegant pasta dish. It’s cost-effective also! I love creamy cheese sauce. My Velveeta Mac & Cheese also has a creamy cheese sauce. I definitely recommend making that one night! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Parmesan Cheese: The MUST for alfredo sauce. However, other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used. Just be sure to grate it. I would not recommend using shelf-stable cheese. Use real cheese that is refrigerated.
- Heavy Cream: What makes alfredo sauce creamy? Heavy cream of course! If you opt for whole milk, it will be thinner, so keep that in mind.
- Garlic: Most recipes call for garlic, however, it is optional. You can add less if you wish, but who really does that?
- Butter
- Salt, Pepper, Fresh Parsley: Used for seasoning and garnish!
- Fettuccine, or other long pasta noodle: Fettuccine is the most popular noodle for this, however, you can use penne, rigatoni, or linguine! Try tortellini or gnocchi.
Melt the butter in a saucepan. Sauté the garlic in the butter, stirring frequently so the garlic doesn’t burn. You want a golden brown color. Add in the heavy cream and bring to a simmer for a few minutes. Add in the cheese, whisking until smooth and the cheese is completely melted in. Reserve pasta water, if making pasta. Season with salt and pepper to your liking. Toss in pasta, adding a little pasta water to thin out the sauce, if needed. Serve with parsley as a garnish.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: You can reheat in the microwave or in a saucepan with a bit of milk to help the sauce smooth out.
- Best type of cheese for Alfredo sauce? I feel that I need to say this because of the tests that I’ve done: Always use refrigerated cheese! Never buy the shelf-stable cheese that comes with a shakable canister. The best cheese and most common is parmesan cheese, however, other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used.
- Variations:
- Use milk instead of heavy cream: This will make the sauce very thin! You may need to make a roux for the sauce (which is in an Americanized version of an alfredo sauce), which will consist of 3 tbsp of flour added to the butter and garlic. Cook the roux until it becomes light golden brown and the aroma is nutty. Continue with the recipe as follows.
- You can serve this with some grilled or parmesan crusted chicken, grilled shrimp, or meatballs.
- Add in some steamed or roasted broccoli, peas, or spinach.
- Use this as a sauce base for pizza to create a white pizza.
- Can this be made ahead? Absolutely. Make the sauce, let it cool, and then refrigerate it in a jar or container for a couple of days before enjoying it.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
The Best Creamy Alfredo Sauce
Ingredients
- 1/4 cup butter (1/2 stick)
- 3 garlic cloves, minced
- 1 1/4 cups heavy cream
- 1 1/2 cups grated parmesan cheese
- Salt & pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- In a saucepot over medium heat, melt the butter. Add in the garlic and cook for 1 minute, stirring frequently so the garlic does not burn.
- Pour in the heavy cream and whisk to incorporate the butter and garlic into the cream. Allow to simmer for about 3 minutes.
- Whisk in half of the cheese until smooth. Season with salt and pepper to your liking.
- If you are making pasta with this: reserve about 1/2 cup of the pasta water. Toss the pasta in, adding a little pasta water at a time if the sauce needs to be thinned out.
- Garnish with parsley and serve immediately.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: You can reheat in the microwave or in a saucepan with a bit of milk to help the sauce smooth out.
Best type of cheese for Alfredo sauce? I feel that I need to say this because of the tests that I’ve done: Always use refrigerated cheese! Never buy the shelf-stable cheese that comes with a shakable canister. The best cheese and most common is parmesan cheese, however, other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used.
Variations:
- Use milk instead of heavy cream: This will make the sauce thin! You may need to make a roux for the sauce (which is an Americanized version of an alfredo sauce), which will consist of 2-3 tbsp of flour added to the butter and garlic. Cook the roux until it becomes light golden brown and the aroma is nutty. Continue with the recipe as follows.
- You can serve this with some grilled or parmesan-crusted chicken, grilled shrimp, or meatballs.
- Add in some steamed or roasted broccoli, peas, or spinach.
- Use this as a sauce base for pizza to create a white pizza.
Can this be made ahead? Absolutely. Make the sauce, let it cool, and then refrigerate it in a jar or container for a couple of days before enjoying it.
Nutrition Facts
Calories
516.16Fat (grams)
48.88Sat. Fat (grams)
30.21Carbs (grams)
7.58Fiber (grams)
0.08Net carbs
7.5Sugar (grams)
2.24Protein (grams)
13.5Sodium (milligrams)
816.91Cholesterol (grams)
147.17The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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