This rich and creamy Alfredo Sauce Recipe uses five simple ingredients and is ready in less than 15 minutes. It’s easy to make and perfect with your favorite pasta or vegetables. It’s hands-down the best Alfredo sauce you’ll ever make!
If you love Alfredo sauce as much as I do, consider making my creamy Chicken Alfredo, Cajun Chicken Alfredo, or yummy Shrimp Alfredo next!
About This Recipe
Alfredo sauce has always been my favorite pasta sauce. It’s my go-to when I’m craving complete, luxurious comfort food. Often disappointed by restaurant Alfredo sauces, I took things into my own hands and came up with my own. Nearly identical to my mom’s Alfredo sauce recipe, this version is rich and creamy without feeling overwhelming. Plus, it’s ridiculously easy to make and only takes 15 minutes!
- Yield: This recipe makes approximately 2 cups of homemade Alfredo sauce, enough for 12-16 ounces of pasta.
- Difficulty: Making your own Alfredo sauce is SO easy!
- Freezer-Friendly: I do not recommend freezing homemade Alfredo sauce. Cream-based sauces often separate after thawing and reheating.
- My #1 Cooking Tip: Avoid boiling the sauce. High heat can cause cream-based sauces to break (separate or curdle) by forcing the fat and water to separate.
Featured Comment
“I was looking through recipes for Alfredo Sauce to go with some fresh Crayfish and I have to say this was absolutely delicious, much better than a lot of others I have cooked in fact it is the best I have cooked. Not too rich just right. This recipe will be going into my favorites folder. Thank you for posting.”
-Chris
Table of Contents
What is Alfredo Sauce?
Alfredo sauce is a rich and creamy Italian pasta dish traditionally made with fresh fettuccine noodles tossed with butter and parmesan cheese (known as fettuccine al burro in Italy). As the dish spread to the United States, ingredients like garlic and heavy cream were added, changing the recipe into the one we’re more familiar with today.
How to Make Alfredo Sauce
If you’d like the full printable recipe with the ingredients, please refer to the recipe card at the end of this post.
Jump to RecipeSauté the garlic. Set a large skillet or saucepan over medium to medium-low heat. Melt the butter and add 1-3 cloves of fresh garlic or one teaspoon of garlic powder. Note: If you prefer your Alfredo sauce without garlic, omit it. Mix well and cook for about one minute or until the garlic is fragrant.
Make the roux. Sprinkle the flour into the butter. Whisk continuously until it is thoroughly combined with the butter. Cook for 2-3 minutes (still whisking) until the roux is light and golden. Reduce the heat if necessary to prevent the roux from burning.
Add the heavy cream. Whisking continuously, slowly add the heavy cream. Cook over medium to medium-low heat for about 4-5 minutes, whisking the entire time. Allow the sauce to simmer gently. Do not boil.
Add the parmesan cheese and mix well to combine.
Remove from heat. Continue to whisk until the desired thickness is reached. Season with additional salt and black pepper to taste. Note: The sauce will continue to thicken as it cools and after it is mixed with cooked pasta.
Serve immediately. Garnished with fresh parsley, crushed red pepper, and additional black pepper.
About the Ingredients
Below are notes and possible substitutions for the ingredients in this Alfredo Sauce Recipe. You can find the printable recipe with measurements in the recipe card at the bottom of this page.
Butter: Use salted or unsalted butter. For more control over the sodium content, use unsalted butter.
Garlic (optional): Freshly minced garlic adds flavor and gives it a little more depth. Garlic powder is not recommended.
All-Purpose Flour (optional): The flour and butter cook together to create a roux, a flavorful thickening agent. If you want a thinner sauce, you can skip the flour. The sauce will naturally thicken once the pasta is added and the sauce cools. To make this recipe gluten-free, use gluten-free all-purpose flour.
Heavy Whipping Cream: Or heavy cream. For a lighter sauce, replace heavy cream with half-and-half or make your own by mixing equal parts heavy whipping cream and whole milk. I don’t recommend using lower-fat options, as they increase the risk of the sauce separating.
Parmigiano Reggiano: Parmigiano Reggiano is most traditional. Add a little Pecorino Romano for a strong, salty kick.
Top Tips For Making The Best Alfredo Sauce From Scratch
- Simmer, don’t boil. Keep the heat medium to low to prevent the sauce from breaking (curdling). Boiling can cause the fat and water to separate, especially with lower-fat dairy.
- Use high-quality, freshly shredded Parmesan cheese. For the best texture and smooth melting, use freshly grated Parmigiano Reggiano instead of pre-shredded cheese. Pre-shredded cheese often contains additives that can make the sauce grainy.
- Control the thickness. If the sauce is too thick, add a splash of pasta cooking water to adjust the consistency. If it is too thin, let it simmer slightly longer to thicken.
- Adding flour is optional. However, it can be beneficial, especially when using lower-fat dairy like half-and-half or whole milk. For example, a flour and butter-based roux helps prevent the sauce from separating, thickens the sauce, and coats the pasta more evenly.
Frequently Asked Questions
The easiest way to get your homemade Alfredo sauce to stick is to not rinse the pasta after draining it. This will leave some starch on the pasta, helping the sauce stick.
I don’t recommend it, as the sauce will likely separate. If you’d like to give it a try, it’s best to freeze it immediately after making it. Allow the sauce to cool, then transfer it to freezer-safe ziplock bags, removing as much air as possible. Freeze for up to 3 months.
If you prefer to make your Alfredo sauce with milk, note that it will not be as creamy or flavorful. For best results, make a roux with two tablespoons of all-purpose flour, warm the milk before adding it to the roux, and stir in (at least) a few tablespoons of reserved pasta cooking water, which helps prevent the sauce from separating.
Serve this homemade Alfredo sauce with classic fettuccine pasta or tube-shaped pasta like bucatini and penne (remember to reserve a cup or two of the salted cooking water!) Keep it low-carb, and serve it with Spaghetti Squash or Zucchini Noodles. Add Baked Chicken Breasts or cooked shrimp for some protein, or toss in some peas or asparagus for some veggies.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Best Alfredo Sauce Recipe
Ingredients
- 4 tablespoon butter - salted or unsalted
- 1 clove garlic - minced, optional
- 1 tablespoon flour - optional, see notes
- ¼ teaspoon salt - plus more to taste
- ¼ teaspoon black pepper - plus more to taste
- 2 cups heavy whipping cream
- 1 cup parmesan cheese - freshly grated
Instructions
- Melt the butter in a large skillet set over medium to medium-low heat. Once melted, add the minced garlic and cook for approximately 1 minute or until fragrant. Note: If you prefer your Alfredo sauce without garlic, omit it.
- Add the flour, salt, and black pepper.
- Whisk continuously until a thick, golden-colored paste forms (called a "roux"). Reduce the heat if necessary to prevent the roux from burning.
- Slowly add the heavy cream, whisking continuously to prevent any clumps from forming. Continue to cook for approximately 4-5 minutes, whisking the entire time. Reduce heat if necessary to maintain a gentle simmer. Do not boil.
- Stir in the parmesan cheese then remove from heat.
- Continue to whisk off-heat for an additional minute or until thickened. Season with additional salt and black pepper to taste.
- Serve with cooked fettuccine, penne, or other favorite pasta and garnish with fresh parsley, if desired.
Jessica’s Notes
- All-Purpose Flour (optional): Adding flour is optional. Combining a little four with the butter (called a “roux”) will help thicken the Alfredo sauce. It is especially beneficial if using lower-fat dairy like half-and-half or whole milk. To make this recipe gluten-free, use gluten-free all-purpose flour.
- Heavy Whipping Cream: Or heavy cream. For a lighter sauce, replace heavy cream with half-and-half or make your own by mixing equal parts heavy whipping cream and whole milk. I don’t recommend using lower-fat options, as they increase the risk of the sauce separating.
- Parmigiano Reggiano is most traditional. Add a little Pecorino Romano for a strong, salty kick.
- Avoid boiling the sauce. Keep the heat medium to low to prevent the sauce from breaking (curdling). Boiling can cause the fat and water to separate, especially with lower-fat dairy.
- Use freshly shredded Parmesan cheese. For the best texture and smooth melting, use freshly grated Parmesan instead of pre-shredded cheese. Pre-shredded cheese often contains additives that can make the sauce grainy.
- Control the thickness. If the sauce is too thick, add a splash of pasta cooking water or 1/4 cup or warm heavy cream to adjust the consistency. If it is too thin, let it simmer slightly longer to thicken. Remember, the sauce will continue to thicken after it is tossed with cooked pasta. This is because cooked pasta is super starchy and acts as a natural thickener.
- Tips for making Alfredo sauce with lower-fat dairy (not recommended, it won’t taste as good): For best results, make a roux with two tablespoons of all-purpose flour, warm the milk before adding it to the roux, and stir in (at least) a few tablespoons of reserved pasta cooking water, which will help prevent the sauce from separating.
- Storage: Store leftover Alfredo sauce in an airtight container or jar with a tight-fitting lid in the refrigerator for up to 4 days.
- Freezing: Not recommended.
- Reheating: To reheat leftover sauce, add it to a small saucepan with a splash of cream or leftover pasta cooking water (about 1-2 tablespoons per cup of sauce). Heat gently over low heat, stirring constantly. If the sauce looks grainy, whisk vigorously or add a small pat of butter to help emulsify it.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Absolute perfection on the imported Italian bucatini pasta! I served it with a salad of baby greens & homemade balsamic vinaigrette. A bottle of Cabernet Sauvignon & we enjoyed our evening. I highly recommend & will put it on the rotation.
I’m delighted to hear the Alfredo turned out so well and made for such a lovely evening! Pairing it with Cabernet Sauvignon, baked potatoes, and broccoli sounds fantastic. Thanks so much for recommending itโI hope you enjoy it each time it comes up in your rotation!
Absolutely was delicious! Are used parmesan and asiago cheese from Costco. It seemed to be a little salty, but was very flavorful. Will be adding this to my recipes to make on a regular.
I’m thrilled to hear that you enjoyed the Alfredo sauce and that it’s becoming a regular in your recipe rotation! Using a combination of Parmesan and Asiago cheese sounds delicious, though they can indeed make the dish a bit salty. Next time, you might try reducing the amount of salt you add to the recipe, or use a slightly less salty cheese alongside the Parmesan and Asiago to balance it out. Thanks for sharing your experience, and I’m so glad you found it flavorful!
Hi, this is a great recipe. I added onion and sauted it with the garlic and since im asian i added some chilli for some heat. I also added some Italian herbs. Turned out great. Thanks so much for this recipe!
I’m so glad you enjoyed the Alfredo sauce recipe and customized it beautifully with your additions! Sautรฉing onion with the garlic sounds delicious, and the chili for some heat along with Italian herbs must have given it a wonderful flavor boost. Thanks for trying the recipe and for your feedback!
I love this recipe! I make it exactly how its written and it comes out fantastic every time! I always make sure to shred my own parmesan cheese and not use pre-shredded as it wont come out as flavorful but its a fantastic recipe! I like to pair it with italian breadcrumb coated chicken. I highly recommend this recipe!
I appreciate the kind words and feedback, Haley ๐
I was looking through recipes for Alfredo Sauce to go with some fresh Crayfish and I have to say this was absolutely delicious, much better than a lot of others I have cooked in fact it is the best I have cooked. Not to rich just right. This recipe will be going in to my favourites folder. Thank you for posting.
I’m thrilled to hear that the Alfredo sauce paired so well with your fresh crayfish and that it earned a spot in your favorites folder! It’s always great to know when a recipe not only meets but exceeds expectations. I’m glad you found the richness just rightโit’s all about striking that perfect balance. Thanks so much for trying it out and for your kind feedback.
This turned out great! My kids ate it up. I cooked and diced chicken thighs to toss on top.
I love hearing your kids enjoyed it, Danae ๐
Fabulous most delicious perfect Alfredo sauce – and easy! Thank you
Thanks, Deborah ๐
So I came across this because I had made a tv dinner (it was a long day) that was Alfredo chicken and broccoli. I had made my own noodles and but there was no sauce on my dinner. I had everything in my kitchen to make this except Parmesan so my wife ran to the store and back and I made the sauce. Alfredo is my favorite dish so I feel like I would know if this is really 5 star sauce. My wife told me Iโm never buying sauce again. This was so delicious.
Thanks for the delicious feedback and rating, Hayley ๐
Has anyone ever frozen this once its made and cooled?
You didn’t include the amount of pasta needed for the various number of servings. Did you include this or did I miss it? The sauce recipe sounds delicious.
About 1 lb ๐
I give this not but 2๐๐พ๐๐พup Delicious ๐คค making it again again and again Thank you โค๏ธ
I appreciate that, Orchard ๐
How can you reheat it without it just turning into pure oil?
To reheat Alfredo sauce without it separating into oil, gently warm it over low heat on the stove, stirring frequently. Adding a splash of milk or cream as you heat can help maintain the sauceโs creamy consistency. Alternatively, reheating it in short bursts in the microwave at a reduced power, stirring between each interval, can also prevent it from breaking down. These methods help to evenly distribute the heat and keep the emulsion of the sauce intact.
Thank you!
Excellent – just as good as anything I have been served in a restaurant. Very easy to make and I warmed it up the next day and it was delish! Thanks for a great recipe!
This sauce was perfect! One Tbs of flour was enough to thicken sauce as it thickens as its sits. It was smooth, light even with all heavy cream! A keeper!
Thanks for the perfect feedback Carol ๐
Great recipe! I added garlic salt and some Italian herbs and it was perfect!
Thanks, Emily ๐
I donโt need the history of Alfredo sauce..just the recipe
Jan- You are always welcome to use the โjump to recipeโbutton!
Jess thank you for the information-great recipe!
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF โFETTUCCINE ALLโALFREDOโ (โFETTUCCINE ALFREDOโ), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT โIL VERO ALFREDOโ โ โALFREDO DI ROMAโ IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of โFettuccine allโAlfredoโ (โFettuccine Alfredoโ) in 1908 in the โtrattoriaโ run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This โtrattoriaโ of Piazza Rosa has become the โbirthplace of fettuccine allโAlfredoโ.
More specifically, as is well known to many people who love the โfettuccine allโAlfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant โAlfredoโ in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (โAlfredo di Romaโ), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous โgold cutleryโ (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of โIl Vero Alfredoโ.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo โ Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant โIl Vero Alfredoโ is in the Registry of โHistoric Shops of Excellence – section on Historical Activities of Excellenceโ of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE โFETTUCCINE ALLโALFREDOโ (โFETTUCCINE ALFREDOโ), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE โIL VERO ALFREDOโ (โALFREDO DI ROMAโ) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (โFettuccine Alfredoโ).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciรฒ a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue โfettuccineโ, divenute poi famose in tutto il mondo. Questa trattoria รจ โthe birthplace of fettuccine allโAlfredoโ.
Alfredo Di Lelio inventรฒ le sue โfettuccineโ per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle โfettuccineโ fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con โi baffi allโUmbertoโ ed i calli alle mani a forza di mischiare le sue โfettuccineโ davanti ai clienti sempre piรน numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante โAlfredoโ che gestรฌ fino al 1943, per poi cedere lโattivitร a terzi estranei alla sua famiglia.
Ma lโassenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1948 riprese il controllo della sua tradizione familiare ed aprรฌ, insieme al figlio Armando, il ristorante โIl Vero Alfredoโ (noto allโestero anche come โAlfredo di Romaโ) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con lโavvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della โdolce vitaโ. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose โfettuccine allโAlfredoโ al doppio burro da me servite, con
lโimpegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 โposate dโoroโ: una forchetta ed un cucchiaio dโoro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per lโospitalitร ).
Desidero precisare che altri ristoranti โAlfredoโ a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand โIl Vero Alfredo โ Alfredo di Romaโ รจ presente in Messico con un ristorante a Cittร del Messico e una trattoria a Cozumel sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante โIl Vero Alfredoโ รจ presente nellโAlbo dei โNegozi Storici di Eccellenza โ sezione Attivitร Storiche di Eccellenzaโ del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalitร nel Vostro interessante blog, cordiali saluti
Ines Di Lelio