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A close-up shot of fettuccine pasta coated in a rich and creamy alfredo sauce, garnished with fresh parsley.

Homemade Alfredo Sauce: The Ultimate Guide to Creamy Perfection

Learn how to make the best Homemade Alfredo Sauce with this easy 15-minute recipe. A rich, creamy, and authentic sauce perfect for fettuccine and more.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter cubed
  • 2 cloves garlic finely minced
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese do not use pre-shredded
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste

Equipment

  • 1 Large saucepan
  • 1 Whisk

Instructions
 

  1. Melt the butter in a large saucepan or skillet over medium heat.
  2. Add the minced garlic and cook for about 30-60 seconds, until fragrant. Do not allow it to brown.
  3. Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing it to thicken slightly.
  4. Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Do this over low heat to prevent the sauce from breaking.
  5. Season with salt and freshly ground black pepper to taste. Serve immediately.

Notes

Use Freshly Grated Cheese: For the smoothest sauce, always grate your own cheese. Pre-shredded cheeses have additives that can make the sauce grainy.
Low Heat is Key: Once the cheese is added, keep the heat low to prevent the sauce from separating.
Reheating: Reheat gently on the stovetop with a splash of cream or milk, whisking constantly.
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