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Best Basic Alfredo Sauce
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- #7865
A basic yet classic version of Alfredo sauce made with butter, cream, and Parmesan cheese. Want to build on it? Toss in some cooked seafood or chicken. Use it as a white pizza sauce. The possibilities are endless.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
60 reviews
7 comments
ingredients
1 pound fettuccine or other pasta
1/2 cup butter
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1 dash black pepper
chopped fresh parsley, optional
directions
Prepare the pasta as directed on the package. Drain well and set aside.
Meanwhile, combine the butter and cream in a saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.
Stir 1 cup of the Parmesan cheese into the cream sauce. Add the salt and pepper and stir until the cheese is melted and the sauce is smooth.
Toss the cooked pasta with the Alfredo sauce. Serve with the remaining Parmesan cheese and parsley, if desired.
recipe tips
Use a heavy-bottomed saucepan to prevent the sauce from burning.
Use freshly grated Parmesan cheese for best results. Pre-shredded cheese or canned grated cheese will work in a pinch but will not melt as smoothly.
Add the cheese to the cream slowly while stirring for more even melting.
Season the sauce to taste with additional salt and pepper.
Toss the pasta with the sauce just before serving to prevent it from becoming soggy.
Garnish with fresh parsley or other herbs for a splash of color.
Experiment with different add-ins to create your own unique Alfredo dish.
Pair with a side salad or garlic bread for a simple yet complete meal.
common recipe questions
Can I use a different type of pasta?
Yes, you can use any pasta like linguine, penne, or spaghetti.
Is it necessary to use heavy cream?
Heavy cream provides a rich and creamy texture, but you can use half-and-half for a lighter version.
Can I substitute the Parmesan cheese?
Parmesan is ideal for Alfredo sauce, but you can use other hard cheeses like Pecorino Romano.
Can I add other ingredients to the sauce?
Yes, you can add cooked chicken, shrimp, vegetables, or even just some herbs for added flavor.
How should I store leftover sauce?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this sauce ahead of time?
It's best made fresh, but you can reheat it gently, adding a little cream if it's too thick.
Can I freeze Alfredo sauce?
Freezing is not recommended as it can affect the texture.
nutrition data
908 calories, 90 grams fat, 4 grams carbohydrates, 23 grams protein per cup. This recipe is low in carbs.
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reviews & comments
May 8, 2019
Best recipe for Alredo sauce that I ever made! Just added garlic paste.
I make a similar alfredo sauce to this, but a little more "heart healthy": fat free half & half rather than heavy cream; leave out the butter and extra salt (parm cheese has lots of salt anyway); use a little less parm and use the one with the lowest salt content, and also add some heart healthy garlic. I sometimes add chunks of baked salmon, shrimp, or other fish and serve over veggie pasta.
July 26, 2017
I made this and I don;t know what I did wrong? It tasted so good I couldn't wait to make it again.
September 27, 2016
I also made this and it was very good. This is a keeper. What im wondering is how long it will last in the fridge and if it can be frozen if bigger batch was made ?
You can freeze it but it may separate when reheated. I personally wouldn't keep it in the fridge for more than a couple of days.
March 12, 2016
Try some fine lemon rind or green peas or both..... very tasty!
November 9, 2013
I couldn't imagine the sauce seeming like real Alfredo sauce without being cooked with something like flour to thicken it but it was just like any other Alfredo sauce! It's really rich and has so much flavor. I added grilled shrimp done in a grill pan and seasoned with Cajun spices. It was pretty incredible and ready in just a few minutes. In fact, it took longer for the pasta to cook than it did for any other part of the recipe.
October 5, 2013
I've made this three times now and each time it has been perfect and so simple.
August 29, 2013
Super easy. I just wanted a quick sauce and this did the trick. Very tasty; very "alfredo" tasting.
July 7, 2013
This recipe is always perfect, every time. I use this alfredo sauce with chicken, shrimp, crab or just meatless pasta as well.
August 11, 2012
This was really good. I made it with ease and for 6 servings I used a whole box of fettuccine and it came out really good. Almost anyone could probably make this.
February 21, 2011
Followed the directions. Added garlic. It was good, but mine was also gritty. And no, I did not use grated parm. out of a can. Some people say more heat, some say less heat. If you take it off the stove, by the time you get all the cheese in there, it is not hot enough to melt the cheese. I will try again, but if it's still gritty, I'm movin on.
January 16, 2011
EZ!! I added a little nutmeg to give a different flavor but this was soooo EZ!!
January 9, 2011
I have made this sauce several times without any added ingredients and it has always turned out perfect and a success with guests. Now, I do always use freshly grated parmesan. Recipe suggests shrimp, crab or mushrooms, but I love chicken alfredo, so I always make grilled chicken breast to top it off with. See photo. Excellent and simple recipe!
September 10, 2009
This was easy, quick and the result yummy :) I made a few changes though. Couldn't get single cream at the grocers so I subsituted single cream with milk and cornflour...where it said 1 cup of heavy cream, I used 1 1/2 cup of full cream milk and half a tablespoon of cornflour and simmered it in very low heat until the milk thickened. Also, I used 2 bulbs of pound garlic when I fried the chicken.I must say it made a lot of difference....and I added zuchini as well
August 9, 2009
made this recipe and poured it over shrimp, clams, and crab meat on fettacinni noodles.Awesomw!!!
July 30, 2009
Recipe was good, although i used 1 cup of cheese instead and make sure to get UNSALTED butter then salt it to taste because it is a bit on the salty side. once tweaked though it was very good! easy to make :)
July 3, 2009
This was great! I was amazed it came out so good since it was so simple. I was always afraid to atempt an alfredo sauce, but was simple and delish! I did add garlic (a lot of garlic) because my husband loves it. It added a wonderful flavor. I also used half and half to try to cut some of the calories. Just a quick note: if you use salted butter, be sure to taste test the sauce before you add more salt. It most likely wont need it. I always forget till after I add the salt.
this was good and easy however.. i felt it needed to be creamier. could someone help with info on what the diff is if you use heavy cream vs half and half? thanks.
Half and half is far more watery than heavy cream (it's half cream, half milk). Using heavy cream will make a thicker sauce.
April 10, 2009
Great recipe for me, simple and easy. I added 1lb smoked chicken and a 1/4 cup petite diced tomatoes(drained). My kids loved it!
April 10, 2009
I like the recipe, but added 1 tablespoon of garlic, an additional 1/4 cup of heavy cream, and 1/8 teaspoon of basil/oregano mix. Please see my picture of the finished product. I served mine with cooked chicken breast as well.
Didn't like this at all. It was easy to make, but I guess the result is indictive of how much effort is put into it.
WHY didn't you like it? What was wrong with it? More information is helpful for other readers.
January 15, 2009
i would like to saym that i have searched all over the internet for a recipie to bring to my cooking class at school, and whe i came across this one i notice how simple it was t cook, and i read the great reviews... i didnt believe it for myself and was very scared to try it, bwecause not knowing if i should trust the internet or not. but i was plesently surprised with the outcome of this amasing dish! i advise everyone who reads this recipe to try it! it will take you a couple of minutes, and you wont be disappointed with the outcome! thank you for this great recipe! i hope i get a good mark because of it!
January 15, 2009
i would like to saym that i have searched all over the internet for a recipie to bring to my cooking class at school, and whe i came across this one i notice how simple it was t cook, and i read the great reviews... i didnt believe it for myself and was very scared to try it, bwecause not knowing if i should trust the internet or not. but i was plesently surprised with the outcome of this amasing dish! i advise everyone who reads this recipe to try it! it will take you a couple of minutes, and you wont be disappointed with the outcome! thank you for this great recipe! i hope i get a good mark because of it!
This recipe was exceptionally good. I tripled the recipe to feed 8 and had just a little left over for dipping the french bread in! Very easy to make, highly recommend trying this recipe. I cooked grilled chicken strips and fettucine noodles - mixed chicken, noodles and sauce together in a bowl and served family style.
I am just wondering if it truly is as good as everyone says.
Why not try it and report back?
1 c. of cheese is too much, it was gritty no matter what utensil I used to stir it (though I didn't use a mixer but shouldn't have to), and reheating it was awful. The oil from the butter couldn't get mixed back in, and it was even grittier after the reheat.
Gritty? Cheese was "gritty"? What kind of cheese did you use? Make sure you don't use that nasty green can of parmesan - use real grated!
October 2, 2008
This was an easy quick recipe. My husband thought I had spent quite a bit of time working on it. Perfect considering I normally do. It was nice to relax some.
September 5, 2008
I only had the pre-grated Kraft cheese, and it still turned out quite good. Even my teen boys liked it. Be sure to use a whisk and add the cheese slowly to prevent clumping. I took the advice of the other reviews, and added a very little nutmeg, and a little garlic (powder). I poured mine over meat filled tortellini. Delish!
June 17, 2008
Very easy! I tossed this great sauce with sauted chicken,red onion,green peppers and spinach and cheese tortellini.This was WICKED GOOD!!!
June 2, 2008
it was delectable, im 13 and anything that is easy to makle is right up my alse, i add miolk and half and half instead of cream[we where out] parsly, oreagano, nutmag as everyone said to do, and garlic powder. me and my mom where licking are plates, not kinding. it was a tad bit runny but other than that we loved it and we may try and make it into a soup lol.
May 27, 2008
I thought it was bland although my kids liked it okay.
May 18, 2008
Very nice... I like the nutmeg. Delightful. I'll make it again. :-)
May 7, 2008
Better than many I've had in restaurants! The nutmeg made the difference - everyone loved it, the kids especially.
April 6, 2008
This recipe, by far, is the B-E-S-T alfredo sauce I have ever had! I have never tried to make it, before now, but I will prepare it again and again after this. I did add a dash of basil which proved to be wonderful!! For those contemplating this recipe....you HAVE to make it. it was AWESOME!!!
February 18, 2008
An exquisite sauce recipe! It has become a staple in my recipe collection. I only made two slight changes: one clove of crushed garlic, and shake or two more of parmesan. I love this one!
January 21, 2008
Not only was this simple but it was the hit of the meal! I didn't have any leftovers and everyone was amazed that it took less than 10 minutes! I will never NEVER NEVER buy sauce in a jar again!
Wow, you saved my life. I'm babysitting, and they had absolutely no edible food in the house. I popped some pasta on the stove, then realized that these poor kids deserved something better than plain pasta. Thank heavens for the internet! Yours was the easiest looking and best reviewed recipe, and it worked like a dream! Thanks so much!
December 28, 2007
the perfect simple alfredo! i load mine up with cracked pepper. delish!
December 15, 2007
Hey i tried this recipie to see how it compares to mom's and it was delish!!
November 9, 2007
Very easy to make and very good! I added a little nutmeg and some garlic powder! Wonderful!
November 8, 2007
This is a really good recipe and lends itself to improvisation. I had a last minute crisis, thawed chicken with no ingredients for the usual dishes and a family that had to get out the door thus =improv... 1/2 eggnog-1/2 milk. I tried the suggested nutmeg, actually, it was still quite good.
October 15, 2007
This is my favorite recipe
October 15, 2007
This is a great recipe! I substituted milk for the cream and it still tasted great. Added a little chicken, broccoli, tomatoes and tortelini and it was suberb.
September 5, 2007
the reason i chose a rating of 3 is that even though more people have viewed this recipe the most is because they dont know. it's missing nutmeg. a tradional alfredo sauce has nutmeg. but be very careful. nutmeg is a powerful spice. so use sparingly.
August 4, 2007
I added a dash of ground nutmeg, 1 tbs or garlic (finely chopped or pureed in the food processer), 1tbs pureed onion (i use red onions) and a cube of chicken buillion to add a kick, and i add seasoned grilled chicken after mixing the sauce with the fettuccini. I made it for my mom and she LOVED it. note:Do not use that kraft parmesan stuff. Get the real stuf and grate it yourself. It'll melt better. I wish i had a kitchen in college so i can make this for m friends.
July 26, 2007
As is, I thought the sauce was a bit bland. To liven it up, I added some chopped roast garlic (about 3 cloves or to taste), fresh ground pepper, and a dash of nutmeg. To those that find it a bit lumpy or grainy, it's important that you use fresh grated parmesan, and add it to the sauce after you've taken it off the heat. I've found that the pre-grated stuff never melts completely, and if you add the cheese while the cream base is too hot, it has a tendency to break and become lumpy. So far, I've used this sauce as the foundation with grilled chicken and grilled shrimp. It's also good as a carbonara base, requiring only the addition of some bacon and onion. Toss in a handful of shiitake or oyster mushrooms while you're frying the bacon for something special.
July 14, 2007
If I left the recipe as is, it would have been bland, so I recomend adding garlic and more parmesean. Instead of making it with actual fettucini noodles, I used cheese stuffed tortelini. I enjoy cheese!
July 13, 2007
This is better than the sauces I have bought at the store. I was quite delighted how my teenager was able to make it so tasty.
May 23, 2007
Great recipe, I added baby bella mushrooms, red peppers, garlic, and green onions to garnish.....Fabulous
May 13, 2007
This Recipe was Great U make it for my mom on mothers Day and She loves it.I added mini Shrimps and Crab.You might want to add a little less cheese ten what they say!
April 20, 2007
Really very good. Added fresh garlic to mine, and that did it for me! If you think there's too much parm, you must be american. :-) Try some Romano, or other milder cheeses...
March 28, 2007
Too much parm....almost needed to strain the sauce. Next time I will work with the measurements. Disappointing.
January 7, 2007
I find it kinda lumpy. Maybe I did something wrong?
January 6, 2007
FANTASTIC! I found this recipe simmple and flawless. I took the advice of other reviews and added garlic and a pinch of nutmeg. Undeniably delicious!
December 22, 2006
I found this recipe to be easy and very delicious! Sometimes simple is the best. It's not something that I would want to put in my regular diet because of all of the fat calories; however, for a special occasion, it is excellent! I served it to company and everyone loved it and I was asked for the recipe.
August 8, 2006
This is among the best alfredo recipes on the web because it is simple. A classic accompaniment to any cheese dish in both Italy and France is nutmeg. I find that a tiny pinch of it, rather than pepper, makes this one of those "magic" recipes that people remember for years.
July 31, 2006
This is a good base for Alfredo sauce...but left alone can be bland. I found that adding more milk,shredded cheese (Kraft's 5 cheese italian mix), garlic and onion powder really make this sauce stand out.
July 26, 2006
It was very easy to make but way to much parm. cheese. I would cut it down by half personally.
July 10, 2006
very easy and surprisingly tasty considering how easy the recipe is!
June 23, 2006
The sauce was wonderful very simple to make and I had fun doing it by the time I was done I felt like an Italian chef prepared my meal.
June 11, 2006
My first time making an alfredo sauce and it was great! I added chopped ham and broccoli.
May 24, 2006
You can also make this recipe by using milk. Just melt the butter and add 2 tbsp. of flour, then add the milk (same amout as the recipe calls for wipping cream) and stir at medium heat until it thickens
April 20, 2006
A very simple and easy recipe. 1 cut the cheese from 1-1/4 cup down to like 1 cup instead. Chicken and Mushrooms added sets it off nice. Not bad at all.
January 19, 2006
Very easy to make ! I don,t like to cook but this recipe waws no touble at all.
December 30, 2005
Try sour cream instead of heavy cream and add garlic, lots of garlic.
January 12, 2005
Everyone said this sause was the best, and I agree. I sautéed mushrooms with imitation crab. mmm...
May 17, 2004
I found this recipe to be extremely simple and tasty. I sauted the shrimp in the butter with 3 pressed cloves of garlic and I garnished the dish with 2 T of minced basil. Be sure to use a good Parmesean cheese.