Easy Homemade Alfredo Sauce - Here's a creamy pasta recipe made with simple ingredients that your whole family will love. This tasty recipe is an easy dinner idea that is ready in under 30 minutes. It's so good!
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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 basement 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.
- 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.
- 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 Parmesan for Alfredo
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 choose a 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 scent and 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 Malloy over at Real Simple.
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 recipes for Juicy and Tender Grilled Ribeye Steak or Perfect Filet Mignon. 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.
How to Make Homemade Alfredo Sauce
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.
Helpful 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.
Alfredo Sauce FAQs
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.
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.
Adding a little pasta water to Alfredo sauce will enhance the flavor of the finished dish and help to create a smooth creamy sauce.
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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!
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!
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📖 Recipe
The Best Homemade Alfredo Sauce (Easy Recipe)
Equipment
- large pot
- whisk
- 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 a whisk until 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 juicy grilled ribeye steak or perfectly tender filet mignon. 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 recipe or tender filet mignon recipe. 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 some homemade Italian seasoning. Or elevate it with a few shavings of fresh white truffle or some truffle oil.Nutrition
"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
Toni says
This is an instant hit at my house! Really delicious!
Seanna says
Thanks Toni! So happy to hear!
Amy says
I was looking for a simple alfredo recipe and this one is perfect! Also this is the first time I have used real parmigiano-reggiano and it makes such a difference--thanks for the tip!
Seanna says
Thanks Amy! Parmigiano-Reggiano makes all the difference! So glad you like it!
J.C. says
Is this for one pound (1 lb) of pasta? I didn't see how much pasta this recipe calls for. Thanks
Seanna Borrows says
It's for 1 lb of fettuccine or other pasta. I edited the recipe. Thanks for the help!
Lillian says
This is my go to meal. It's so easy and satisfying!
Seanna says
Thanks so much Lillian! Me, too. So easy and delish.
Kay says
This is such a great midweek meal, the perfect dish for any cheese lover 🙂
All of the family thoroughly enjoyed it and will be making it again next week 😉
Seanna says
Thanks so much Kay. So happy you enjoyed it!
Gloria says
Pasta is always a warm welcome any night of the week. This is company-worthy for sure. I know this will be a hit for dinner.
Seanna says
Thanks so much Gloria. It's a family favorite around here. Hope you enjoy it!
Russ B says
Yum..!
Seanna says
Thank you!!
Margaret Q says
I made this tonight but used half n half as I didn't have heavy cream. I added chicken that I baked in butter, garlic and Parmesan cheese and it was scrumptious! For the first time, I added salt to my boiling pasta water, took it out before al dente, and it was perfect! I appreciate your guidance for this recipe, as I agree w you, bottled Alfredo sauces make me nauseous. Thank you!
Seanna says
Thanks! So glad you enjoyed it. Your addition of the chicken sounds delicious!