Name: Homemade Alfredo Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 cup (1 stick) unsalted butter; 2 cups heavy cream; 2 teaspoons garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg (optional); 1 1/2 cups freshly grated Parmesan cheese

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A rich and creamy classic, this homemade Alfredo sauce is everything I want in a comfort food—luxurious, full of flavor, and ready in just 15 minutes. Made with butter, garlic, cream, and freshly grated Parmesan, it's the kind of sauce I turn to when I want something indulgent and satisfying. Whether I pour it over pasta, spoon it onto steamed veggies, or serve it as a dip, it never fails to impress.

Homemade Alfredo Sauce

Ingredients

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

½ cup (1 stick) unsalted butter

2 cups heavy cream

2 teaspoons garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon ground nutmeg (optional)

1 ½ cups freshly grated Parmesan cheese

Directions

I start by melting the butter in a medium saucepan over medium heat.

Then I add the minced garlic and sauté it for about a minute, just until it’s fragrant.

I slowly whisk in the heavy cream and let it warm through without boiling.

Next, I season with salt, pepper, and a pinch of nutmeg if I want a little depth.

With the heat on low, I gradually whisk in the Parmesan cheese until everything melts into a smooth, velvety sauce.

I cook the sauce for another 3–5 minutes, stirring often, until it thickens to my liking.

I take it off the heat and serve it right away—usually over pasta or steamed broccoli.

Servings and timing

Servings: 4 servings

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Calories per serving: 320 kcal

Variations

When I want to switch things up, I try adding different cheeses like Pecorino Romano or even a touch of cream cheese for extra richness. For a kick, I’ll stir in a pinch of red pepper flakes. Sometimes I add sautéed mushrooms or spinach for a heartier version. If I’m avoiding dairy, I’ve even made a decent version using dairy-free butter and coconut cream, although the flavor is a bit different.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When it’s time to reheat, I warm it slowly on the stovetop over low heat, stirring often and adding a splash of milk or cream to help it regain its smooth texture. Microwaving works in a pinch, but I prefer the stovetop for better control.

FAQs

How do I keep Alfredo sauce from separating?

I make sure not to let the sauce boil and whisk continuously while adding the cheese. Heating it slowly and evenly keeps everything smooth and creamy.

Can I freeze homemade Alfredo sauce?

I don’t recommend freezing it. The cream and cheese can separate when thawed, which affects the texture. It’s best fresh or refrigerated for a few days.

What pasta goes best with Alfredo sauce?

I usually go for fettuccine, but it also pairs well with penne, linguine, or even zucchini noodles if I’m going low-carb.

Can I make Alfredo sauce without Parmesan?

Parmesan is key for the flavor, but in a pinch, I’ve used Romano or Asiago. Just make sure it’s finely grated and melts well.

How can I make it thicker?

If I want a thicker sauce, I just simmer it a bit longer while stirring. The sauce naturally thickens as it cooks and cools slightly.

Conclusion

This homemade Alfredo sauce is my go-to when I want something quick, rich, and totally satisfying. It’s incredibly versatile and always a crowd-pleaser, whether I serve it over pasta or use it as a dip. Once I started making it from scratch, I never looked back.

📖 Recipe:

Homemade Alfredo Sauce

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings

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Description

A rich, creamy, and indulgent homemade Alfredo sauce made with butter, cream, garlic, and Parmesan cheese. Ready in just 15 minutes, it's perfect for pasta, vegetables, or as a dip.