Easy Alfredo Sauce
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For me, Alfredo sauce, especially the easy kind, is my culinary kryptonite. It’s my ultimate weakness, the one dish that can instantly transport me to a state of pure bliss. Forget fancy meals or complicated preparations – just give me a generous bowl of pasta swimming in that luscious, creamy sauce. Pair it with a crisp, flavorful salad and some wonderfully garlicky bread or breadsticks, and I am in absolute heaven. Seriously, it ranks right up there as one of my all-time favorite meals. There’s just something so comforting and satisfying about that velvety texture and rich, cheesy flavor.
And because I believe everyone deserves a little slice of creamy heaven in their lives, today I’m sharing a simple from scratch Alfredo sauce recipe. You can whip up in practically no time on the stovetop. When that creamy craving hits (and let’s be honest, it hits often!), this recipe is your superhero. Not need for the stuff in a jar.
I personally love to generously drizzle it over steaming hot pasta, letting it coat every strand in its decadent embrace. I usually go the the classic fettuccine noodles. But don’t stop there! It’s also absolutely divine as a dip for warm, buttery breadsticks, soaking up all that glorious flavor. Get ready to experience the magic!
Ingredients for Easy Alfredo
- BUTTER
- GARLIC CLOVES
- HEAVY CREAM
- WHITE PEPPER
- SALT
- PARMESAN CHEESE
Instructions for Easy Homemade Alfredo Sauce Recipe
Infuse the Butter: Grab a skillet and place it over medium heat. Add the butter and minced garlic. Cook, stirring occasionally, until the butter is fully melted and the garlic releases its wonderful aroma (this usually takes about a minute). Keep a close eye on it – burnt garlic can ruin the flavor!
The Creamy Transformation: Pour in the heavy cream and whisk it gently with the melted butter and garlic. You might notice the mixture looks a bit separated initially. Don’t panic! As the cream heats up, continue to whisk, and it will emulsify into a beautiful, smooth sauce.
Adding the Flavor Punch: Once the cream is hot and the mixture is well combined, take the skillet off the heat. Now, stir in the black pepper, salt, and freshly grated Parmesan cheese. Whisk vigorously until the cheese is completely melted and incorporated, creating a luscious, velvety sauce.
Perfecting the Consistency: If your Alfredo needs a little more blending or if you prefer a thicker sauce, you can place the skillet back on low heat. Stir continuously until the cheese is fully melted and the sauce reaches your desired thickness. Be careful not to boil it. Serve immediately over hot, cooked pasta. This recipe generously coats about 6 servings of pasta.
Frequently Asked Questions
Can I use milk instead of heavy cream?
While you can, the sauce won’t be as rich and thick. Heavy cream has a higher fat content, which is essential for that classic Alfredo texture. If you use milk, the sauce will likely be thinner and may not coat the pasta as well. For a slightly lighter option, you could try half-and-half, but heavy cream is really recommended for the best results.
Can I use pre-shredded Parmesan cheese?
Freshly grated Parmesan cheese is highly recommended. Pre-shredded cheese often contains cellulose or other anti-caking agents that can prevent it from melting smoothly into the sauce, potentially resulting in a grainy texture. Freshly grated cheese melts beautifully and contributes a much better flavor.
How do I store leftover Alfredo sauce?
Allow the sauce to cool completely, then store it in an airtight container in the fridge for up to 3-4 days.
How do I reheat leftover Alfredo sauce?
Reheating Alfredo sauce can sometimes cause it to separate. To minimize this, reheat it gently over low heat in a saucepan, stirring frequently. You may need to add a splash of milk or cream to help restore its smooth consistency. Avoid microwaving if possible, as it can increase the chances of separation.
Can I use salted or unsalted butter?
Either works! If you use salted butter, you may want to add less additional salt to the sauce. Taste and adjust the seasoning as needed.
How can I thicken the Alfredo sauce if it’s not thick enough?
If your sauce isn’t thick enough after melting the cheese, you can try simmering it gently on low heat for a few more minutes, stirring constantly. Be careful not to boil it. Alternatively, a very small amount of cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of cold water) can be whisked in, but do this sparingly as too much can make the sauce gluey.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Chicken Tortellini Alfredo
- Easy Chicken Alfredo Soup
- Roasted Garlic Alfredo Tortellini
- Fettuccine Alfredo
Easy Alfredo Sauce
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter
- 2 cloves minced garlic
- 2 cups heavy cream
- ¼ tsp white pepper
- ¼ tsp salt
- 1 ½ cups grated Parmesan cheese
Instructions
- In a skillet, add in the butter and garlic. Heat over medium until the butter is melted.
- Add in cream and whisk together. It will look separated until the cream gets heated up enough to blend with the butter.
- Once the mixture is hot and combined, remove from heat and whisk in the pepper, salt, and Parmesan. Blend together until cheese is melted.
- If needed return to the stove on low to blend cheese and thicken. Serve over cooked pasta. Makes enough to serve 6.
Nutrition
Recipe adapted from Chef In Training.
