Rich, creamy Alfredo Sauce – made with just 3 simple ingredients and packed with delicious flavor. This sauce is easy to make and pairs perfectly with any of your favorite pastas!
I’m pretty sure every family has their typical dinner rotation… that handful of dinner recipes they keep coming back to. And for us, fettuccine alfredo is definitely on the list. My kids love it on its own, and I love it even more with the addition of chicken or broccoli or blackened shrimp (my personal favorite!)
So what makes it one of our all time favorites? Hands down… the sauce!! Because in the case of fettuccine alfredo, store bought just won’t do. It has to be homemade… all the way!
This easy alfredo sauce recipe is our absolute FAVORITE pasta sauce. It has a buttery, creamy texture and delicious parmesan flavor that I could honestly eat by the spoonful.
It’s delicious with pasta, on pizza, in casseroles, or pretty much anywhere you use it. (Check out my recipe ideas below.) And best of all… it’s made with just THREE ingredients and ready in under 10 minutes. It literally doesn’t get any better!
ingredients
Butter – Butter gives this sauce its rich flavor and texture. You’ll need 1/2 cup (1 stick) salted butter.
Heavy cream – Heavy cream (aka heavy whipping cream) adds delicious thickness and creaminess to the sauce. I’ve made it with half and half instead, and it definitely has a thinner consistency than I prefer.
Parmesan – The key to this sauce? Plenty of freshly grated parmesan cheese. I use a fine grater for easy melting.
Salt & pepper – 1 teaspoon salt and 1/2 teaspoon black pepper is all you need for seasoning. Use more or less to taste.
Recipe Variations
- Add fresh minced garlic to the butter
- Mix it up with a “secret ingredient” – aka any of your favorite seasonings (Italian seasoning, cayenne pepper, smoked paprika, garlic powder, onion powder, nutmeg or crushed red pepper flakes)
- Lighten it up by using half & half in place of heavy cream. *Note: the sauce will have a thinner consistency.
how to make homemade alfredo sauce
Combine the ingredients. In a large saucepan or skillet, combine the butter, cream, salt & pepper.
Whisk. Cook over medium heat, whisking until butter is melted.
Add the parm. Stir in 1 1/2 c. grated Parmesan. Cook until cheese is completely melted; remove from heat. Add additional cheese until you reach desired consistency. Taste the sauce (always a must!) and add additional salt or pepper to taste.
Enjoy. Toss it with your favorite pasta or transfer it to a jar and refrigerate for later.
storing & reheating tips
Leftover sauce can be stored in an airtight container in the fridge for 5 days. You can also store it in the freezer for up to 1 month, and thaw it overnight in the refrigerator before using. Re-heat Alfredo sauce in a saucepan over low heat, stirring regularly.
Recipes Using Alfredo Sauce
Alfredo Sauce isn’t just for pasta! Try it in these delicious recipes:
Best Alfredo Sauce
Ingredients
- 1/2 cup butter salted
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Parmesan cheese freshly grated
Instructions
- In a large saucepan or skillet, combine butter, heavy cream, salt and pepper.
- Cook over medium heat, whisking constantly, until butter is melted.
- Stir in 1 1/2 cups grated Parmesan. Cook until cheese is completely melted; remove from heat.
- Add an additional 1/2 cup grated Parmesan OR enough to reach desired consistency.
- Season with additional salt and pepper to taste.
Notes
Recipe Variations:
- Add fresh minced garlic to the butter
- Mix it up with a “secret ingredient” – aka any of your favorite seasonings (Italian seasoning, cayenne pepper, smoked paprika, garlic powder, onion powder, nutmeg or crushed red pepper flakes)
- Lighten it up by using half & half in place of heavy cream. *Note: the sauce will have a thinner consistency.
butter, milk, and salt and pepper combined. cheese combined. cheese did not combine with the butter and the milk and made a solid mass floating around.
I’m very sorry to hear that… did you use freshly grated parmesan? Pre-grated parm has preservatives that make it hard to melt.
This look delicious. I will be making this!
Have a Great Evening and Tnx for sharing!!