Description
This Homemade Alfredo Sauce recipe delivers the creamiest, easiest-to-make sauce perfect for fettuccine pasta. Made with butter, heavy cream, and a blend of Parmesan and Pecorino Romano cheeses, it’s rich, flavorful, and ready in under 30 minutes. The sauce can be customized with garlic and fresh parsley for added depth and freshness. It’s a classic Italian-inspired dish ideal for comforting dinners.
Ingredients
Scale
Sauce 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)
Pasta
- 1 pound fettuccine pasta
Garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Melt Butter: In a large, heavy-bottomed saucepan, melt the butter over medium-low heat without letting it brown.
- Cook Garlic: If using garlic, add the minced garlic to the melted butter and cook for about 30 seconds until fragrant, ensuring it doesn’t burn.
- Add Heavy Cream: Gradually pour in heavy cream while stirring constantly with a whisk until the mixture is heated through but not boiling.
- Simmer Cream: Reduce heat to low and let the cream simmer gently for 5-7 minutes, stirring occasionally.
- Add Cheeses: Remove saucepan from heat. Gradually whisk in Parmesan and Pecorino Romano cheeses a handful at a time until fully melted and the sauce is smooth and creamy.
- Season Sauce: Season with salt, freshly ground black pepper, and grated nutmeg. Adjust seasoning to taste.
- Keep Sauce Warm: If not serving immediately, keep the sauce warm over very low heat, stirring occasionally to prevent a skin. Thin with a splash of reserved pasta water if it thickens.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (about 8-10 minutes).
- Reserve Pasta Water: Before draining, reserve about 1 cup of pasta water.
- Drain Pasta: Drain the pasta in a colander without rinsing to preserve starches.
- Toss Pasta with Sauce: Immediately add drained pasta to the saucepan with Alfredo sauce and toss gently to coat evenly.
- Adjust Sauce Consistency: If sauce is too thick, add reserved pasta water one tablespoon at a time, tossing continuously to emulsify until desired consistency.
- Serve: Plate immediately in warmed bowls and garnish with extra Parmesan, Pecorino Romano, and chopped fresh parsley if desired.
Notes
- Do not let the butter brown as it will affect the flavor and color of the sauce.
- Use freshly grated cheeses for the smoothest, creamiest sauce; pre-grated cheese often contains additives that prevent proper melting.
- Keep stirring while adding cream and cheese to prevent curdling or lumps.
- Reserve pasta water to adjust sauce consistency as it contains starch that helps emulsify and smooth the sauce.
- Avoid rinsing pasta after cooking to maintain the starch that helps sauce stick better.
- For a garlic-free version, omit garlic for a more traditional Alfredo flavor.
- Serve immediately for the best texture, as the sauce may thicken upon standing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Alfredo sauce, homemade Alfredo, creamy pasta sauce, fettuccine Alfredo, Italian sauce, easy Alfredo recipe, Parmesan sauce
