Name: Creamy Alfredo Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 3 tablespoons butter; 1 cup heavy cream (or half and half for a lighter sauce); 4 cloves garlic, minced; 1 ½ cups freshly grated Parmesan cheese; Salt and freshly cracked black pepper, to taste; Freshly grated nutmeg (optional, to taste, start with 1/4 teaspoon)

Jump to Recipe

Introduction

This classic Alfredo sauce is rich, creamy, and perfectly garlicky, making it an ideal companion for your favorite pasta dishes. With simple ingredients and straightforward steps, you can whip up a delicious sauce that rivals any restaurant version.

A white bowl with a patterned edge holds a serving of fettuccine pasta coated in a creamy, pale yellow sauce. The pasta is layered in loose, flat ribbons with a smooth texture, twisted softly across the bowl. Small green parsley bits are sprinkled evenly on top, adding a touch of color. A metal fork rests inside the bowl on the left side. The bowl is set on a white marbled surface with some green leaves partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
1 cup heavy cream (or half and half for a lighter sauce)

4 cloves garlic (minced)
1 ½ cups freshly grated Parmesan cheese (the refrigerated kind!)

Salt and freshly cracked pepper (to taste)
Fresh grated nutmeg (optional, to taste)

Instructions

Step 1: Melt the butter in a medium saucepan over medium-low to medium heat. Add the cream and bring to a gentle simmer—lightly bubbling but not boiling. Cook while whisking often for about 5 minutes until the mixture thickens slightly.
Step 2: Stir in the minced garlic and cook for 1 more minute. Gradually add the grated Parmesan cheese in two to three batches, whisking constantly until fully melted and smooth.
Step 3: Season the sauce with salt, freshly cracked pepper, and optional freshly grated nutmeg starting with ¼ teaspoon. Adjust seasoning to your taste.

Step 4: If the sauce becomes too thick, thin it with a little extra cream or reserved pasta water. Toss with your favorite cooked pasta and serve immediately.

Tips & Variations

Use freshly grated Parmesan cheese from the refrigerator for the best melting and flavor—avoid pre-grated powders.
To lighten the sauce, substitute half and half for the heavy cream without compromising too much creaminess.

Add finely chopped parsley or basil for a fresh herbal note.
If you prefer a stronger garlic flavor, lightly sauté the garlic before adding the cream.

Storage

Store any leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave in short intervals, stirring often to maintain smoothness. Add a splash of cream or milk when reheating if the sauce has thickened too much.

How to Serve

A close-up view of a wooden spoon holding thick, creamy white sauce with some small black specks, hovering above a shiny silver pan filled with the same sauce. The sauce surface looks smooth with a slightly textured, glossy appearance. In the blurred background, there is a white bowl with black peppercorn and some green herbs slightly visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Alfredo sauce without cream?

You can substitute half and half for heavy cream for a lighter version, or use whole milk, though the sauce will be less rich and may require a thickening agent like flour or cornstarch.

How do I prevent the sauce from separating?

Cook the sauce over medium-low heat and avoid boiling it. Adding the cheese slowly while whisking helps the sauce stay smooth. If it starts to separate, gently whisk in a bit of cold cream or milk to bring it back together.