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Easy Homemade Alfredo Sauce - Here's an creamy pasta recipe made with simple ingredients that your whole family will love. This tasty recipe is an easy dinner idea that takes less than 30 minutes to make. It's so good!
Jump to:
- Here's What You Need
- Notes on Ingredients
- How To Choose The Best Parmigiano-Reggiano Cheese
- Equipment
- How to Make It
- Step By Step Instructions
- Tasty Tips
- What is Real Alfredo Sauce?
- Substitutions
- Variations
- More Pasta Recipes
- What To Serve With Alfredo
- 📖 Recipe
- 💬 Community
Serve this creamy dish with some homemade crostini, garlic breadsticks, or focaccia. Make it extra special with a delicious addition like cut up rotisserie chicken, some sliced ribeye steak or filet mignon.
This tasty recipe was adapted from Marcella Hazan's Cream and Butter Sauce (all'Alfredo) from her book, Essentials of Classic Italian Cooking, is super fast to make and incredibly delicious to eat!
Marcella Hazan has been credited with making authentic Italian cuisine accessible to the American cook. For me personally, her concise and poetic instructions transport me back to my good friend Nonna's basem*nt kitchen, where I first began to learn how to make Italian food.
Here's What You Need
You'll only need a handful of ingredients to make this delicious Alfredo sauce.
Notes on Ingredients
- butter - Use high quality salted butter for this buttery sauce.
- heavy whipping cream (heavy cream) - Be sure to shake the container before opening to make sure the cream is smooth when used.
- Parmigiano-Reggiano (fresh parmesan cheese) - Parmigiano-Reggiano, is the star ingredient in Alfredo. Fresh parmesan cheese will provide the best parmesan flavor. See the section below on how to choose the best parmesan.
- salt
- black pepper
- nutmeg - Use a few shavings of fresh nutmeg for the best flavor. A few sprinkles from a spice jar is a good second option.
- pasta - Creamy Alfredo sauce is great with any shape of noodle like: Gemelli, Rotini, Tortellini, Linguini, or Spaghetti. The most popular way to serve it is as classic fettuccine Alfredo with fettuccine noodles.
How To Choose The Best Parmigiano-Reggiano Cheese
One of the most important lessons to learn in cooking is the value of choosing the finest, fresh ingredients available for your recipe.
It's important to choosea piece that has "Parmigiano-Reggiano" imprinted on the rind; the verification of its authenticity. Fresh Parmigiano-Reggiano is the real deal and will have a very pleasing aroma. Avoid pieces that have only a faint scentand that appear to be dry in texture.
Further Reading: The Parmesan Cheese in Your Fridge Is Likely Not the Real Thing—Here's How to Tell by Chris Malloyover at Real Simple.
Equipment
- large sauce pan - to make the sauce.
- large pot - for boiling water
- large whisk - for whisking during cooking process.
- kitchen tongs - for transferring pasta.
- airtight container - to store leftovers.
How to Make It
This delicious homemade sauce is fast and easy to make. The cooking process is fast. By the time you finish boiling the pasta, this creamy sauce will be ready. So get your water boiling and ready to go as soon as possible.
Step By Step Instructions
- Boil Water.Get the water boiling. Put 4 quarts of cold water into a large pot and set it on high heat to boil. While you are waiting for the water to come to a boil, start making the sauce.
- Start the Sauce.Put the butter and heavy whipping cream into a pan and turn the heat on high heat. Bring the cream and butter up to a boil, stirring continuously with a whisk until it thickens. This should take about 1 minute. When it is thick and creamy, turn off the heat. Then, check to see if the pot of water is boiling yet.
- Back to the Pasta.Wait until the water begins to boil and then add 1 ½ tablespoons of salt to the boiling water. Add a pound of pasta to the boiling water and stir occasionally to make sure the noodles don't stick together. You want it to loose and freely moving around in the water. Cook the pasta according to the instructions on the package. It should only take between 8-10 minutes.
- Transfer Pasta to Sauce.When the cooked pasta is just about al denté, turn the sauce back on low heat and transfer it directly from the boiling water into the sauce pan taking with it a little pasta water. Quickly toss it all together, making sure that all of the pasta is coated with the cream and butter.
- Finishing the Dish.Finally, add all of the Parmigiano-Reggiano, a little salt and pepper, a few gratings of fresh nutmeg, and toss the pasta continuously creating a beautifully creamy sauce.
- Serve Immediately.Dish out each serving into a warmed bowls and serve immediately garnished with more freshly grated Parmigiano-Reggiano and some fresh parsley.
Tasty Tips
Note on the salt. It is very important to add enough salt to the water.
As general rule of thumb is 1-½ tablespoons of salt per pound of pasta.
Salt adds necessary flavor to the pasta. Without it, the pasta will taste bland and nothing will be able to fix the mistake. So, even though it seems like a lot of salt, fill your palm with it and toss it in the water. You will be happy you did.
Note on the pasta water. The starchy, salty water that is created then you boil pasta is the secret ingredient to Italian pasta dishes. So, don't drain it into the sink without saving a cup or two. It can be used to loosen up a sauce that has become too thick or just for a flavor boost.
For this recipe, use a pair of kitchen tongs and just transfer the cooked pasta directly into the butter and cream. That way, some of that starchy, salty flavor is transferred with it, enhancing the flavor of the finished dish.
What is Real Alfredo Sauce?
What is Alfredo sauce?
The great debate: cream or no cream? Traditional Alfredo sauce, also known in Italy as Burro e Parmigiano, or Pasta in Bianco, has only 4 ingredients: butter, Parmigiano-Reggiano, pasta water, and salt, in varying proportions. American-style Alfredo sauce sometimes calls for the addition of heavy whipping cream.
What is the secret to smooth Alfredo sauce?
The secret to smooth Alfredo is to use freshly grated Parmigiano-Reggiano cheese. This fresh parmesan cheese is the real deal and does not contain any additives that would ruin the texture by making it grainy.
Do you add pasta water to Alfredo sauce?
Adding a little pasta water to Alfredo sauce will enhance the flavor of the finished dish and help to create a smooth creamy sauce.
Substitutions
Grated Parmesan Cheese - This recipe won't taste nearly as good as intended, if the only parmesan you have is the common variety in the shaker from your fridge. But it will still be a thousand times better than store-bought jar of Alfredo.
Note of Caution. Using a lesser quality parmesan cheese could make this sauce grainy and not smooth and creamy.
Variations
One variation we love to make is Chicken Alfredo with Broccoli. Grilled Chicken Breast or Rotisserie Chicken are tasty options to use here.
Other additions like salmon and asparagus or steak are also great variations. Or try one of our grilled ribeye or filet mignon recipes. They're both so great with this creamy dish.
Garlic is a popular flavor addition to this delicious dish. Add some fresh garlic cloves to the butter and cream as it's simmering, or some add roasted or minced garlic, or even some garlic powder.
Spice it up with some Italian seasoning.
Or elevate it with a few shavings of fresh white truffle or some truffle oil.
There you have it. Easy Homemade Alfredo Sauce is a quick dinner idea that you can have on the table in under 30 minutes. It's as easy as that! We hope you enjoy this recipe. Try it and let us know how you like it. We'd love to hear from you!
xo ~ Seanna
More Pasta Recipes
Be sure to check out our other tasty pasta recipes for that easy weeknight dinner win!
- Oma's Spaghetti - My Oma's original recipe for German spaghetti and family favorite made with ground beef, butter, tomatoes, onions, and celery. Super delish!
- Ground Bison Pasta - Made with ground bison, tomato sauce, onion, and Italian seasonings. So good!
- Ground Turkey Pasta - Made with ground turkey, tangy tomato,Italian Seasoning. Finished with butter and freshly grated Parmigiano-Reggiano.
What To Serve With Alfredo
If you love Alfredo sauce, you've gotta try it with one of these tasty add-ins. They're all so good!
- Grilled Beer Brats - So good with this cheesy dish. Be sure to check out our tasty Leftover Bratwurst Pasta for full recipe.
- Grilled Chicken - Tender and juicy marinated grilled chicken.
- Grilled Ribeye - Serve with some perfectly grilled ribeye steak.
- Filet Mignon - What could be better than adding leftover filet mignon to a creamy pasta.
- Grilled Beer Brats
- Best Grilled Chicken Marinade Recipe
- Best Grilled Ribeye Recipe
- Filet Mignon Recipe
Hungry for More? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest recipes.
📖 Recipe
The Best Homemade Alfredo Sauce (Easy Recipe)
Here's an easy Alfredo sauce recipe that your whole family will love. This tasty recipe is a family favorite easy weeknight dinner that takes less than 30 minutes to make. It's so good!
This tasty recipe was adapted from Marcella Hazan's Cream and Butter Sauce (all'Alfredo) from her book, Essentials of Classic Italian Cooking, is super fast to make and incredibly delicious to eat!
5 from 8 votes
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Course: Main Meals
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 Servings
Calories: 381kcal
Author: Seanna Borrows
Equipment
large pot
airtight container
Ingredients
- 3 tablespoons butter
- 1 cup heavy whipping cream
- 1-½ cups freshly grated Parmigiano-Reggiano or use best parmesan cheese available
- 1 teaspoon table salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg a few fresh gratings, or a few shakes from spice jar
- 1 lb fettuccine pasta
Instructions
Boil Water.Get the water boiling for the pasta. Put 4 quarts of cold water into a large pot and set it on high heat to boil. While you are waiting for the water to come to a boil, start making the sauce.
Start the Sauce.Put the butter and heavy whipping cream into a sauce pan and turn the heat on high heat. Bring the cream and butter up to a boil, stirring continuously with awhiskuntil the sauce thickens. This should take about 1 minute. When the sauce is thick and creamy, turn off the heat. Then, check to see if the pot of water is boiling yet.
3 tablespoons butter, 1 cup heavy whipping cream
Back to the Pasta.Wait until the water begins to boil and then add 1 ½ tablespoons of salt to the boiling water. Add a pound of pasta to the boiling water and stir occasionally to make sure the pasta doesn't stick together. You want it to loose and freely moving around in the water. Cook the pasta according to the instructions on the package. It should only take between 8-10 minutes.
1 lb fettuccine pasta
Transfer Pasta to Sauce.When the cooked pasta is just about al denté, turn the sauce back on low heat and transfer the pasta directly from the boiling water into the sauce pan taking with it a little pasta water. Quickly toss the pasta, making sure that all of the pasta is coated with the cream and butter.
Finishing the Sauce.Finally, add all of the Parmigiano-Reggiano, a little salt and pepper, a few gratings of fresh nutmeg, and toss the pasta continuously creating a beautifully creamy sauce.
1-½ cups freshly grated Parmigiano-Reggiano, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, 1 teaspoon table salt
Serve Immediately.Dish out each serving into a warmed bowls and serve immediately garnished with more freshly grated Parmigiano-Reggiano and some fresh parsley.
Video
Notes
Pasta Water
It's super important that you salt the pasta water. Add 1 ½ tablespoons salt to 4 quarts of boiling water. The water you boil your pasta in should be salty like the sea.
Substitution Suggestion
If you cannot get Parmigiano-Reggiano, use the best grated parmesan you can find.
Add-Ins And Variations
Serve this creamy pasta with some homemade crostini, garlic breadsticks, or focaccia. Make it extra special with a delicious addition like cut up rotisserie chicken, some sliced ribeye steak or filet mignon.
One variation we love to make isChicken Alfredo with Broccoli.Grilled ChickenBreast orRotisserie Chickenare tasty options to use here.
Other additions like salmon and asparagus or steak are also great variations. Or try one of ourgrilled ribeyeorfilet mignonrecipes. They're both so great with this creamy pasta recipe.
Garlic is a popular flavor addition to this delicious sauce. Add some fresh garlic cloves to the butter and cream as it's simmering, or some add roasted or minced garlic, or even some garlic powder.
Spice it up with someItalian seasoning.
Or elevate it with a few shavings of fresh white truffle or some truffle oil.
Nutrition
Calories: 381kcal | Carbohydrates: 42g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 445mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Mention @SeannasKitchen and tag #seannaskitchen!
"I believe with my whole heart in the act of cooking, in its smells, in its sounds, in its observable progress on the fire." "...the emotional and physical pleasure deeply rooted in the act..."
Marcella Hazan, Preface to Essentials of Classic Italian Cooking
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