Creamy Alfredo Sauce
5 ingredients. 25 minutes. That’s all it takes to make this Creamy Alfredo Sauce. I know what I’m about to say is a bold statement but this is the best Alfredo sauce you will ever eat. Enjoy it dipped with bread or your favorite salmon. Marinara sauce may get all the attention and be a more popular recipe, but I’ll pick this cream sauce every time.
Why my Authentic Alfredo Sauce recipe will be one of your favorite pasta dishes
Simple, versatile and quick
Use this creamy white sauce as a base for other pasta recipes. Alfredo sauce with pasta is a main dish on it’s own, but you can add vegetables or a cooked chicken breast for a chicken Alfredo recipe.
Creamy and cheesy
My Alfredo sauce recipe is velvety, creamy, and the cheese lovers’ favorite recipe!
Basic ingredients
All you need to make this easy recipe is butter, heavy cream, fresh parmesan cheese, minced garlic, and pasta.
The origin of Alfredo
Did you know fettuccine Alfredo was originally created by a man named Alfredo di Lelio? Traditionally made with only butter and Parmesan, I like to add heavy cream and use conchiglie pasta in my Alfredo. The concave shape of the shells trap and hold onto sauces and the heavy cream adds an extra layer of creaminess.
Authentic Italian Alfredo sauce Ingredients and substitutions
Butter: I prefer to use unsalted, grass-fed butter. Because butter highlights the flavors in this recipe, the better the quality, the better the sauce.
Heavy Whipping Cream: This ingredient is a must. It helps add extra richness and brings the entire pasta dish together.
Parmesan or Parmigiano Reggiano: You’re going to hear this next phrase a lot on the blog so you might as well learn from me and get used to it. Freshly grated Parmesan cheese is not optional.
Garlic: Fresh garlic adds a robust, undertone to this creamy sauce that instantly elevates.Avoid too much garlic, though, as we want the Parmesan to shine!
Pasta Water: The starches found in pasta water is what gives pasta sauces their signature silky texture. Even 1/4 cup makes a difference in any pasta recipe. Collect the pasta water just before draining the cooked pasta with a ladle or heatproof measuring cup.
Pasta: Any pasta shape will do. I prefer Conchiglie, commonly known as Shells because it holds pockets of sauce in every bite. Fresh pasta or boxed pasta works fine. It’s all about the sauce, if you ask me 🙂
For the rest of the ingredients, please see the recipe index card below!
Can I use milk instead of heavy cream?
Yes, you can use milk instead of heavy cream for pasta sauce but it will affect the texture, flavor and richness of the final product. Heavy cream also adds thickness. If using milk, choose whole milk and add a thickening agent like making a roux. Don’t forget to save pasta water to help create a smooth and silky sauce.
Can I use pre-shredded cheese?
There is a sneaky ingredient hiding in pre-shredded cheeses. When you look on the back of a pre-shredded cheese bag, you will almost always find the ingredient, potato starch, natamycin or cellulose. As a result of these added ingredients, you may notice the cheese just doesn’t melt right. Stick with freshly shredded Parmesan cheese for a perfect creamy sauce!
What kind of cheese should I use to make Alfredo?
Because cheese is the star of this dish, quality matters. Don’t let anyone tell you otherwise. Without a doubt, a good quality Parmigiano Reggiano is what I highly recommend. Believe it or not, Parmesan and Parmigiana Reggiano are not the same kind of cheese. I know, shocker! The two main differences is their origin and method of production.
Parmesan
Parmesan can be made anywhere and may not adhere to strict standards of production. The quality and flavor between producers vary.
Parmigiano Reggiano
Parmigiano Reggiano is a protected destination of origin cheese (PDO) made in specific regions of Italy. It has to meet high standards in terms of ingredients, production method, cattle diet and aging before making it to the grocery market, which all result in its high quality, flavorful cheese. These laws set in place are to preserve the integrity of Italian products, no additives. Considered the superior, authentic version. Read more about this special cheese at https://parmigianoreggiano.us/
How to make Creamy Alfredo Pasta
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Cook the pasta
In a separate small pot, add water and heavily season with salt. Add pasta to boiling water. Cook pasta to al dente. Reserve 1/4 cup pasta water and discard the rest. Freshly grate the cheese and set aside.
Make the sauce
Add heavy cream, butter and pressed garlic to a cooking pan or large saucepan. Whisk to combine. Bring to a simmer. Cook on medium heat for about 5 minutes until the heavy cream comes to a low boil. Stir frequently.
Toss to combine
Add freshly grated cheese. Whisk until combined and smooth. Simmer for an additional 5 minutes or so until thickened. Then, add cooked pasta and pasta water. Simmer for about 10 minutes until thickened even more. As the sauce cools and sits undisturbed, it will continue to reach a thick consistency.
Why is pasta water important for pasta sauces?
If you let leftover pasta water sit in the pot, you’ll find it turn gelatinous and murky. That is due to the starches released from the pasta during cooking. It’s a salty, starchy liquid gold that turns your sauce into silky, smooth goodness. For this reason, pasta water is crucial for any pasta recipe.
Expert tips from my test kitchen
Freshly grated cheese
Avoid pre-shredded cheese as it doesn’t melt as well and contains added ingredients.
Cook the sauce over low heat
When making the sauce, don’t boil it over high heat as it will curdle.
Save the starchy pasta water
The starch in the pasta water emulsifies the cheese, creating an even more creamy and smooth sauce.
Why do I need to measure my pasta?
Something as simple as measuring the right servings of pasta in a recipe really does make a difference. It affects the pasta to sauce ratio. Too much pasta can dilute the sauce and too little pasta can make it overwhelming. Pasta is typically measured at 2 ounces per serving. Short pasta, like fusilli, penne, is usually equal to 1/2 cup when measured dry.
Can I freeze Alfredo sauce?
Alfredo can be frozen, but dairy-based sauces may separate upon thawing. Freeze in small portions and whisk gently after thawing to bring it back together. You may want to add a splash of heavy cream and parmesan.
How to store and reheat leftover Alfredo
Allow the Alfredo cream sauce to cool completely before transferring to an airtight container. Refrigerate for up to 3 days for optimal freshness. As Alfredo sauce cools, the butter and cheese solidify, giving it a hard texture. Reheat gently over low heat, stirring constantly to prevent separation. Add a splash of cream or milk to loosen the sauce and restore its creaminess.
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Creamy Alfredo Sauce
Ingredients
- 10 ounces pasta
- 2 cups heavy cream
- 2 cups Parmesan or Parmigiano Reggiano
- 1/4 cup pasta water
- 2 Tablespoons butter unsalted
- 1 garlic clove pressed
Instructions
- In a separate small pot, add water and heavily season with salt. Cook pasta to al dente. Reserve 1/4 cup pasta water and discard the rest. Freshly grate the cheese and set aside.10 ounces pasta, 1/4 cup pasta water
- Add heavy cream, butter and pressed garlic to a cooking pan or sauce pan. Whisk to combine. Bring to a simmer. Cook on medium heat for about 5 minutes until the heavy cream comes to a low boil. Stir frequently.2 cups heavy cream, 1 garlic clove, 2 Tablespoons butter
- Add freshly grated cheese. Whisk until combined and smooth. Simmer for an additional 5 minutes or so until thickened. Then, add cooked pasta and pasta water. Simmer for about 10 minutes until thickened even more. As the sauce cools and sits undisturbed, it will continue to reach a thick consistency.2 cups Parmesan or Parmigiano Reggiano
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
15 Responses
Comfort food at it’s finest! Super yummy and toddler approved, which is a huge added bonus!
Thank you for the lovely review!
This Alfredo sauce recipe is a keeper! My picky 11 year-old grandson absolutely loved it, as did the rest of my family. Thank you!
It’s a reader favorite recipe for this reason. 🙂 Thank you, Estela!
Your original recipe from a Pinterest video I saw a while back had a whole stick of butter but this recipe only two tablespoons. Is there a mistake?
Hi Ana! No mistake. I tweaked the recipe slightly based on serving size and creating an overall lighter sauce. Both recipes are just as delicious and popular!
So gooood! Thanks for a tasty, easy recipe!
Thank you, Lidia! It’s one of our favorite, basic sauces that can be used for just about anything. 🙂
The best Alfredo pasta! The extra creamy sauce is perfect as dipping sauce as well. Will definitely be making this again!
Thank you, Maria! So happy you enjoyed our recipe. 🙂
Made this recipe for a larger get together and it was such a hit! My family loves it too! Especially when I need something yummy that doesn’t take too long to make! Total winner and a thumbs up from my the kiddos! This pairs SO well with the focaccia recipe she has posted!!!
Yay! I’m so glad you loved it!
A weeknight staple. Always easy to follow recipes which is what this mama needs at the end of a long day
So creamy and delicious! Only 5 ingredients! Can not go wrong! A family favorite.
Thank you, Debbie!