Name: Homemade Alfredo Sauce: The Creamiest, Easiest Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup (2 sticks) unsalted butter, cut into cubes; 1 pint heavy cream; 1 teaspoon freshly grated nutmeg; 1 ½ cups freshly grated Parmesan cheese, plus more for serving; ½ cup freshly grated Pecorino Romano cheese, plus more for serving; Salt and freshly ground black pepper to taste; 2 cloves garlic, minced (optional); 1 pound fettuccine pasta; Fresh parsley, chopped, for garnish (optional)

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Introduction

This homemade Alfredo sauce is rich, creamy, and surprisingly easy to make. With just a few simple ingredients, you’ll have a luscious sauce perfect for coating fettuccine or your favorite pasta. It’s a classic comfort dish that feels indulgent yet comes together quickly.

A close-up view of a plate with creamy pasta, showing one main layer of fettuccine noodles coated in smooth white sauce. The noodles are light yellow and slightly glossy, intertwined and piled in the center of the white plate. On top of the pasta, small green parsley pieces add spots of color, with a light sprinkling of grated white cheese and tiny black pepper flakes. The plate rests on a white marbled textured surface, making the creamy pasta stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, cut into cubes
1 pint heavy cream
1 teaspoon freshly grated nutmeg
1 ½ cups freshly grated Parmesan cheese, plus more for serving
½ cup freshly grated Pecorino Romano cheese, plus more for serving
Salt and freshly ground black pepper to taste
1 pound fettuccine pasta
2 cloves garlic, minced (optional)
Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: In a large, heavy-bottomed saucepan, melt the butter over medium-low heat. Avoid browning the butter.
Step 2: If using, add the minced garlic to the melted butter and cook for about 30 seconds until fragrant, being careful not to burn it.
Step 3: Gradually pour in the heavy cream, stirring constantly with a whisk until heated through, but do not let it boil.
Step 4: Reduce the heat to low and let the cream simmer gently for 5 to 7 minutes, stirring occasionally.
Step 5: Remove the saucepan from heat. Gradually whisk in the Parmesan and Pecorino Romano cheeses a handful at a time until completely melted and the sauce is smooth and creamy.
Step 6: Season the sauce with salt, freshly ground black pepper, and freshly grated nutmeg. Taste and adjust seasoning as needed.
Step 7: Keep the sauce warm over very low heat if not serving immediately, stirring occasionally to prevent a skin from forming. Add a splash of reserved pasta water to thin if the sauce thickens.
Step 8: Bring a large pot of salted water to a rolling boil.
Step 9: Add the fettuccine pasta and cook according to package directions until al dente, about 8 to 10 minutes.
Step 10: Before draining, reserve about 1 cup of the pasta water.
Step 11: Drain the pasta in a colander without rinsing.
Step 12: Immediately add the drained pasta to the saucepan with Alfredo sauce and toss gently to coat evenly.
Step 13: If the sauce feels too thick, add reserved pasta water a tablespoon at a time, tossing continuously until you reach the desired consistency.
Step 14: Serve immediately in warmed bowls, garnished with extra grated Parmesan, Pecorino Romano, and chopped fresh parsley if desired.

Tips & Variations

For an extra flavor boost, use freshly grated cheeses rather than pre-grated varieties for a creamier, smoother sauce.
If you prefer a garlicky kick, increase the garlic cloves or gently sauté them longer before adding cream.
Substitute fettuccine with other wide pasta shapes like pappardelle or tagliatelle for more sauce coverage.
For a lighter version, you can reduce the butter slightly or mix half heavy cream and half whole milk, though the sauce won’t be as rich.

Storage

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore creaminess if the sauce thickens. Cooked pasta coated with sauce is best enjoyed fresh, but it can be refrigerated and reheated with care to avoid drying out.

How to Serve

A close-up view of creamy fettuccine pasta served in a white plate, showing three main layers: a base layer of yellowish pasta strands, a middle layer of thick white cream sauce coating and pooling around the pasta, and a top layer of finely chopped green herbs and white grated cheese sprinkled evenly, with a few black pepper flakes adding subtle texture. The pasta is arranged in a swirled mound with some strands hanging loosely, enhancing the rich and smooth visual appeal. The background features a white marbled texture, emphasizing the dish's colors and details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Alfredo sauce ahead of time?

Yes, you can prepare the sauce ahead and gently reheat it before serving. Just keep it warm over low heat or refrigerate and reheat slowly while stirring in a bit of cream or pasta water to maintain texture.

What if my Alfredo sauce is too thick?

If the sauce becomes too thick, thin it out by whisking in reserved pasta water a tablespoon at a time until you reach a smooth and creamy consistency. This also helps the sauce cling better to the pasta.