How To Make Alfredo Sauce

The silky texture of authentic Alfredo is created by a balanced emulsion of grated Parmesan, butter, and starchy pasta water. But if mealtime calls for serving the garlicky Parmesan cream sauce without pasta (or its cooking liquid!), you need a new approach. Don’t tell my Italian in-laws, but a dose of dairy is the secret to my five-ingredient, everyday Alfredo sauce.

THE Foolproof Way to Make Alfredo Sauce at Home

You’ll start by lightly toasting garlic in a bit of butter, cooking just until fragrant. You’ll then add the cream before the garlic browns, since burnt garlic can turn the sauce bitter in an instant. You want to use dairy with a decent amount of fat — like heavy cream or half-and-half — because it gives the sauce its richness and smooth texture, so it is best not to substitute milk.

(Image credit: Joe Lingeman)

Just before serving, you’ll stir in freshly grated Parmesan cheese, nutmeg, and salt and pepper. Serve the sauce hot from the stove before it thickens upon cooling. If the sauce is too thick, don’t worry — you can whisk in an extra splash of warm cream to loosen it back up.

(Image credit: Joe Lingeman)

Is Alfredo Sauce Keto?

Yes! This sauce hits all the right macro marks for followers of the keto diet. If you make the sauce with heavy cream, the sauce has just 3.7 grams of carbs while providing ample amounts of fat and protein to keep your macros in range. Instead of pasta, serve the sauce drizzled over broccoli, tossed with zucchini noodles, or poured over grilled chicken.

(Image credit: Joe Lingeman)

But It’s Also for Carb-Lovers

This easy Parmesan cream sauce is a weeknight staple in my house for topping veggies, smothering chicken, and coating its classic partner, fettuccine. This recipe makes enough sauce to serve with 12 ounces of dried pasta.

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How To Make Alfredo Sauce

YIELDServes 4 to 6, Makes 2 cups

PREP TIME5 minutes

COOK TIME10 minutes to 12 minutes

INGREDIENTS

• 4 tablespoons 

  (1/2 stick) unsalted butter

• 2 cloves 

  garlic, minced

• 1 1/2 cups 

  heavy cream or half-and-half

• 2 cups 

  freshly grated Parmesan cheese (2 1/2 ounces)

• 1/2 teaspoon 

  kosher salt

• 1/4 teaspoon 

  freshly grated nutmeg

• 1/4 teaspoon 

  freshly ground black pepper

EQUIPMENT

• Large stainless steel skillet

• Whisk

• Microplane or fine cheese grater

• Wooden spoon

INSTRUCTIONS

1. Melt the butter and sauté the garlic. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly browned, 30 seconds to 1 minute.

2. Heat the heavy cream. Whisk the heavy cream into the butter until combined. Heat, whisking occasionally, until the cream simmers, 3 to 4 minutes.

3. Whisk in the Parmesan cheese and seasonings. Whisk in the Parmesan cheese, salt, nutmeg, and pepper.

4. Cook until the sauce thickens. Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon, 3 to 4 minutes. Taste and adjust seasonings as needed, then serve immediately.

RECIPE NOTES

Storage: The sauce is best served immediately. Refrigerate leftovers in an airtight container, and add a splash of milk before reheating over low heat on the stovetop.

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