Name: Classic Homemade Alfredo Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 cup unsalted butter; 3 cloves garlic, minced; 1 1/2 cups heavy cream; 1 cup freshly grated Parmesan cheese; 1/4 teaspoon salt (or to taste); 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg (optional); 1 tablespoon chopped fresh parsley (optional, for garnish)

There is something incredibly comforting about making a rich and creamy Classic Homemade Alfredo Sauce completely from scratch. I love how just a handful of simple ingredients come together in minutes to create a smooth, velvety sauce packed with garlic and Parmesan flavor. This classic homemade Alfredo sauce is perfect for pasta nights when I want something indulgent yet easy.

Why You’ll Love This Recipe

I love this recipe because it comes together in just 15 minutes from start to finish. The texture turns out luxuriously creamy without needing any complicated steps. I only use simple pantry staples like butter, garlic, heavy cream, and freshly grated Parmesan cheese.

I also appreciate how versatile it is. I pour it over fettuccine, spoon it onto grilled chicken, or drizzle it over steamed vegetables. The flavor is rich, garlicky, and perfectly balanced with the salty bite of Parmesan. It tastes far better than store-bought sauces, and I can control the seasoning exactly the way I like it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter

3 cloves garlic, minced

1 1/2 cups heavy cream

1 cup freshly grated Parmesan cheese

1/4 teaspoon salt (or to taste)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg (optional)

1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

I start by melting the butter in a medium saucepan over medium heat. Once the butter is fully melted, I add the minced garlic and sauté it for about 1 to 2 minutes. I stir constantly to keep the garlic fragrant but not browned.

Next, I slowly pour in the heavy cream while stirring so it blends smoothly with the butter and garlic. I bring the mixture to a gentle simmer and let it cook for 4 to 5 minutes, stirring occasionally, until it begins to thicken slightly.

I then reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese. I keep whisking until the cheese is fully melted and the sauce becomes smooth and creamy.

After that, I season the sauce with salt, black pepper, and a pinch of nutmeg if I am using it. I continue cooking for another 2 to 3 minutes, stirring frequently, until the sauce reaches the thickness I prefer.

Finally, I remove the saucepan from the heat and serve the Alfredo sauce immediately over cooked pasta, chicken, or vegetables. I like to sprinkle chopped fresh parsley on top for a fresh finish.

Servings and timing

This recipe makes 4 servings.

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Each serving contains approximately 310 calories.

Variations

I sometimes add cooked shrimp or sliced grilled chicken directly into the sauce for a heartier meal. When I want extra flavor, I stir in a small handful of Romano cheese along with the Parmesan.

For a lighter version, I replace part of the heavy cream with half-and-half, though the sauce turns out slightly less rich. If I enjoy a little heat, I add a pinch of red pepper flakes. I also occasionally mix in sautéed mushrooms or steamed broccoli to make it more filling.

Storage/Reheating

I store any leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Because the sauce thickens as it cools, I reheat it gently over low heat on the stove. I usually add a splash of milk or cream while stirring to bring back the smooth, creamy consistency.

I avoid reheating it over high heat since that can cause the sauce to separate.

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FAQs

Can I use pre-grated Parmesan cheese?

I prefer using freshly grated Parmesan because it melts more smoothly. Pre-grated cheese often contains anti-caking agents that can make the sauce slightly grainy.

How do I keep the sauce from becoming too thick?

If the sauce thickens more than I like, I simply stir in a small amount of warm milk or cream until it reaches the desired consistency.

Can I freeze Alfredo sauce?

I generally avoid freezing Alfredo sauce because cream-based sauces tend to separate when thawed. I find it tastes best when made fresh.

What pasta works best with Alfredo sauce?

I most often pair this sauce with fettuccine, but I also enjoy it with linguine, penne, or even spooned over ravioli.

How do I prevent the sauce from separating?

I keep the heat low after adding the cheese and stir continuously. Gentle heat helps maintain a smooth and creamy texture without breaking the sauce.

Conclusion

I truly enjoy how simple ingredients transform into such a rich and satisfying sauce. This classic homemade Alfredo sauce delivers creamy texture, bold garlic flavor, and cheesy goodness in just minutes. Whenever I want an easy yet impressive meal, I turn to this recipe because it never disappoints.

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