Alfredo Sauce Recipe

Creamy homemade Alfredo sauce made with butter, cream, garlic, Parmesan and Romano cheese. This rich, velvety sauce comes together in minutes.

Course Main Dish

Cuisine Italian

Servings cups

Calories 1472kcal

In a large frying pan or saucepan melt butter and add garlic. Stir to saute and soften garlic. Do not allow garlic to brown.
Add in cream and Italian seasoning.
Stir in cheese until it melts and sauce thickens
Salt and pepper to taste.
Serve over favorite pasta and garnish with additional Parmesan cheese.

Use freshly grated cheese Skip the pre-shredded kind—freshly grated Parmesan and Romano melts smoothly and gives you that silky, creamy texture without clumping.
Keep the heat low Alfredo sauce doesn’t like high heat. Cook it over medium-low to prevent the cream from separating and the cheese from becoming grainy.
Don’t overcook the sauce This sauce comes together quickly—about 10–15 minutes is all you need. Cooking it too long can cause it to thicken too much or even turn slightly bitter.
Add pasta water if needed If your sauce gets too thick, stir in a little reserved pasta water to loosen it up and help it cling beautifully to the noodles.
Season at the end Parmesan is naturally salty, so taste your sauce before adding extra salt. A little black pepper at the end adds the perfect finishing touch.
Serve immediately Alfredo sauce is best enjoyed fresh and hot. It will thicken as it sits, so have your pasta ready to go when the sauce is done. It can be stored in the fridge for 2-3 days but will need some additional cream to thin it when warming.
Customize it Add grilled chicken, shrimp, or steamed broccoli to turn this into a complete meal—this sauce pairs with just about everything!