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Homemade Alfredo Sauce Recipe

If you’ve ever craved restaurant-style Alfredo pasta at home, this homemade Alfredo sauce is going to be your new go-to recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5
Course: Condiment
Cuisine: Italian
Calories: 329
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter
  • 2 cups heavy cream or half and half for lighter version
  • 4 cloves fresh garlic finely minced (or 1 tsp garlic powder in a pinch)
  • 2 cups freshly grated parmesan cheese avoid pre-shredded or shaker-style
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Optional: Pinch of freshly grated nutmeg

Equipment

  • Medium saucepan or skillet
  • Wooden spoon or silicone spatula
  • Whisk (for blending parmesan into the cream smoothly)
  • Measuring cups and spoons
  • Cheese grater (for fresh parmesan)

Method
 

  1. Melt the Butter and Heat the Cream.
    In a medium saucepan, add the butter and allow it to melt over low-medium heat. Once melted, slowly pour in the heavy cream. Stir gently and let the mixture warm up together. Keeping the heat steady at low-medium prevents the sauce from separating.
  2. Infuse with Garlic.
    Add the minced garlic to the butter and cream mixture. Cook for about 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
  3. Incorporate the Parmesan Cheese.
    Begin adding the freshly grated parmesan cheese in small handfuls, whisking continuously after each addition. This ensures the cheese melts smoothly into the cream without clumping. Continue whisking until the sauce becomes thick, velvety, and glossy.
  4. Season the Sauce.
    Once the cheese is fully incorporated, season with salt and freshly cracked black pepper to taste. If desired, add a small pinch of nutmeg for an extra depth of flavor.
  5. Adjust the Consistency.
    If the sauce is too thick, thin it out with a splash of reserved pasta water or a little more cream. Whisk gently until you reach your preferred consistency.
  6. Serve and Enjoy.
    Immediately pour the Alfredo sauce over freshly cooked pasta (like fettuccine), tossing to coat each strand. Garnish with chopped parsley and extra parmesan, if desired. Serve warm.

Notes

Variations
Extra Thick Sauce: Whisk 1 tablespoon of flour into the melted butter before adding the cream to create a roux base.
Lemon Alfredo: Add the juice of half a lemon when you stir in the cream for a light, fresh twist.
Cream Cheese Alfredo: Blend in 2–3 ounces of cream cheese for a tangy, richer flavor.
Herbed Alfredo: Stir in a pinch of Italian seasoning or fresh basil for a more aromatic sauce.