Description
This Best Alfredo Sauce Recipe is a rich, creamy, and velvety Italian classic that perfectly complements your favorite pasta dishes. Made with butter, garlic, heavy cream, and freshly grated parmesan cheese, it delivers indulgent flavor with a smooth texture. The addition of a light roux helps thicken the sauce for a luscious finish, while careful simmering ensures it doesn’t break or curdle. Ideal for serving with fettuccine, penne, or any favorite pasta, this homemade Alfredo sauce elevates your meal to restaurant-quality in just minutes.
Ingredients
Alfredo Sauce Ingredients
- 4 tablespoons butter, salted or unsalted
- 1 clove garlic, minced (optional)
- 1 tablespoon all-purpose flour (optional)
- 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 Butter and Sauté Garlic: Melt the butter in a large skillet over medium to medium-low heat. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Omit garlic if you prefer the sauce without it.
- Add Flour, Salt, and Pepper: Stir in the flour, salt, and black pepper. Whisk continuously to combine.
- Make Roux: Continue whisking until a thick, golden paste forms. This roux thickens the sauce. Reduce heat if the mixture looks like it might burn.
- Add Heavy Cream: Slowly pour in the heavy cream while whisking constantly to prevent lumps. Maintain a gentle simmer and cook for 4-5 minutes, whisking continuously without boiling the sauce.
- Incorporate Parmesan Cheese: Stir in the freshly grated parmesan cheese until fully melted and the sauce thickens. Remove from heat.
- Finish and Season: Whisk off the heat for about a minute until the sauce further thickens. Taste and adjust salt and pepper seasonings as needed.
- Serve: Pour the Alfredo sauce over cooked pasta such as fettuccine or penne. Garnish with fresh parsley if desired.
Notes
- About Flour: Flour is optional but helps thicken the sauce, especially when using lighter dairy like half-and-half. Use gluten-free flour to make the recipe gluten-free.
- Heavy Cream: Use heavy whipping cream for best richness. For a lighter sauce, half-and-half or a heavy cream and whole milk mix can be substituted but may affect texture.
- Cheese: Freshly grated Parmigiano Reggiano is ideal; adding Pecorino Romano can boost saltiness and flavor.
- Avoid Boiling: Keep sauce at medium-low heat to prevent curdling or separation.
- Cheese Quality: Use freshly grated parmesan for smooth melting; pre-shredded cheese can cause graininess.
- Adjust Thickness: Thin sauce with pasta water or more cream; thicken by simmering longer. Sauce will thicken when mixed with pasta starch.
- Storage: Refrigerate leftovers up to 4 days in airtight container. Freezing is not recommended.
- Reheating: Gently reheat with a splash of cream or pasta water over low heat, stirring constantly to maintain smoothness.
