Homemade Alfredo Sauce Recipe

overhead view of fettuccini alfredo in a white dutch oven with tongs.

Course: Main Course, Sauce

Cuisine: American, Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 323kcal

Author: Becky Hardin

This easy alfredo sauce is perfect for any of your favorite Italian dishes, like fettuccine alfredo and chicken alfredo.

Step-by-step photos can be seen below the recipe card.

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Ingredients

6 tablespoons unsalted butter (¾ stick)
1 clove garlic minced
1½ cups heavy cream room temperature
6.4 ounces freshly grated Parmesan cheese
Kosher salt to taste
Ground black pepper to taste
Minced fresh thyme optional

Instructions

For the Alfredo Sauce

Melt the butter in a medium saucepan set over medium heat.
6 tablespoons unsalted butter
Add the garlic and cook until lightly browned and fragrant.
1 clove garlic
Remove the pan from the heat and let it cool for 3-5 minutes.
Pour in the room temperature heavy cream. Whisk until combined.
1½ cups heavy cream
Once the cream is fully combined, place the pan back on the stove over low heat. Do not let the sauce come to a boil - keep it over low heat.
Add the grated cheese and continually whisk the sauce together until the cheese is completely melted and evenly combined.
6.4 ounces freshly grated Parmesan cheese
Taste and season with salt, pepper, and thyme.
Kosher salt, Ground black pepper, Minced fresh thyme

To Make Fettuccini Alfredo

Bring water in a large pot to a boil. Add 1 teaspoon of salt.
Once the water is boiling, cook 16 ounces of fettuccine noodles to al dente according to package instructions.
Drain, reserving ½ cup of the pasta cooking water.
Mix the pasta with the sauce, adding cooking water as needed to reach the desired consistency. Serve immediately.

Video

Notes

Yield: This recipe yields approx. 2 cups of Alfredo sauce.

Fresh thyme is an optional ingredient that adds even more flavor to this sauce. However, you don’t need it. If you can’t find it, don’t worry about adding it because the sauce will still taste amazing.
Add red chili pepper flakes to the blend of seasonings if you’d like to add a slight bit of spice to your sauce.
If your sauce appears to be too thick, you can thin it out by using some of the reserved pasta water and adding it to the skillet.
Nutritional information is for the sauce only, not prepared fettuccini Alfredo.

Storage: Store Alfredo sauce in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this sauce as cream-based recipes don’t typically thaw and reheat well.

Nutrition