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Rich and Creamy Alfredo Sauce Recipe

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Alfredo sauce recipe

Alfredo sauce, a proud staple of Roman cuisine, was created by Alfredo di Lelio in 1914. Alfredo, a restaurateur in Rome, originally invented the sauce to please his pregnant wife who had lost her appetite. It’s a simple, rich, and creamy sauce traditionally made with just butter and Parmesan cheese.

Alfredo sauce in a saucepan

Our recipe takes this Italian classic and adds a touch of cream for an extra smooth and rich texture that pairs beautifully with any pasta. Despite its indulgent taste, it’s surprisingly easy to whip up at home, turning a simple dinner into a gourmet feast.

Rich and Creamy Alfredo Sauce Recipe Guide

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 440 calories 43g fat


  1. 1 cup of heavy cream
  2. 1/2 cup of unsalted butter
  3. 2 cups of freshly grated Parmesan cheese
  4. 1/2 teaspoon of salt
  5. 1/4 teaspoon of freshly ground black pepper
  6. 1/4 teaspoon of grated nutmeg (optional)
  7. 1 garlic clove, minced (optional)


Preparation of Ingredients:

  1. Heavy cream: Measure out the heavy cream.
  2. Unsalted butter: Cut the butter into chunks to help it melt evenly and quickly in the pan.
  3. Parmesan cheese: Freshly grate the Parmesan cheese. Pre-grated cheese often has anti-caking agents that can affect the texture of the sauce.
  4. Salt, pepper, and nutmeg: Measure these out.
  5. Garlic: Mince the garlic, if using. This is optional but can add a depth of flavor to your sauce.

Cooking Procedure:

  1. Melt butter: In a medium saucepan over medium heat, melt the butter.
  2. Add optional garlic: If you're using garlic, add it once the butter has melted and sauté it for about a minute until it's fragrant but not browned.
  3. Add cream: Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and continue simmering for about 2 minutes.
  4. Add cheese: Whisk in the freshly grated Parmesan cheese and continue to whisk until the cheese is fully melted into the sauce.
  5. Season: Stir in the salt, pepper, and optional nutmeg.
  6. Check the consistency: The sauce should be thick and creamy. If it's too thick, add a splash of milk or pasta cooking water to thin it out. If it's too thin, keep simmering until it's reduced to your liking.
  7. Serve immediately: Alfredo sauce is best served immediately, poured over your choice of pasta. The heat from the pasta will help keep the sauce fluid. If the sauce thickens upon standing, you can thin it out with a bit of hot water or milk. Enjoy your homemade Alfredo sauce!

Serving Suggestions

Alfredo sauce served over fettuccine pasta
  1. Pasta: Alfredo sauce is most commonly served with fettuccine, but it’s delicious with any type of pasta.
  2. Proteins: Try it with grilled chicken, shrimp, or even pan-seared scallops for a luxurious meal.
  3. Vegetables: Steamed broccoli, peas, or asparagus add a nice contrast to the rich sauce.

Storage and Reheating

  1. Store: Alfredo sauce can be stored in an airtight container in the refrigerator for up to 5 days.
  2. Reheat: To reheat, place the sauce in a saucepan over low heat, stirring continuously and adding milk or cream as necessary to thin the sauce.

Recipe Variations

  1. Herbs: You can add fresh herbs like basil or parsley to the sauce for a different flavor profile.
  2. Cheese: Experiment with different types of cheese for a new twist on the classic Alfredo sauce.

Nutritional Information

Exact nutritional information will depend on the exact ingredients used. Generally, a serving of Alfredo sauce (about 1/2 cup) made following the recipe above will contain about 440 calories, 43 grams of fat, 8 grams of protein, 3 grams of carbs, and 1 gram of fiber.

Note that this is a high-fat, high-calorie sauce because of the heavy cream and cheese. It’s delicious but should be enjoyed in moderation.

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