Originating in early 20th-century Rome, Alfredo sauce has become a beloved staple far beyond Italy. Rich with butter, cream, and Parmesan, this American-style version is known for its velvety texture and delicate garlic aroma—simple ingredients that come together to create a smooth, luxurious sauce perfect for pasta, chicken, or vegetables.
Ingredients
- ½ cup butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- ½ tsp table salt (or to taste)
- ⅛ tsp ground black pepper
- ¾ cup Parmesan cheese, finely grated
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Optional Enhancements:
- 2 tbsp cream cheese, for extra body and stability
- 1 tsp lemon juice or white wine, for brightness
- pinch nutmeg, for subtle warmth
Directions
Build the Base
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook 30 seconds, just until fragrant.
Simmer the Cream
Stir in the cream, salt, and pepper. Bring to a gentle simmer and cook 3–4 minutes, stirring frequently to prevent scorching.
Add the Cheese
Reduce heat to low. Gradually whisk in the Parmesan until melted and smooth. If using, add cream cheese at this stage to thicken and stabilize the sauce.
Finish & Serve
Simmer 2–3 minutes more until the sauce lightly coats the back of a spoon. Adjust seasoning to taste, and stir in lemon juice or nutmeg if desired. Serve immediately over pasta, chicken, or vegetables.
Notes
Preparation
- Use freshly grated Parmesan for the smoothest texture; pre-grated cheese can cause graininess.
- Keep the heat gentle at all times to prevent the sauce from breaking.
- Cream cheese improves stability and helps prevent separation.
- For a lighter version, substitute half the cream with whole milk and whisk in 1 tsp cornstarch.
Serving Suggestions
- Serve with fettuccine, linguine, gnocchi, grilled chicken, or roasted vegetables.
- Garnish with more Parmesan, chopped parsley or basil, or freshly cracked pepper.
Variations
- Roman-Style Alfredo: Omit the garlic and cream. Toss hot pasta directly with butter and finely grated Parmigiano Reggiano, adding splashes of pasta water until creamy.
- Garlic-Heavy Version: Increase garlic to 4–5 cloves and sauté gently for 1–2 minutes. For deeper flavor, simmer one smashed garlic clove in the cream, then remove before adding cheese.
- Meal-Prep / Catering Version: Add 2–3 tbsp cream cheese and 1 tsp cornstarch to stabilize the sauce for reheating or holding without separation.
Make-Ahead & Storage
- Best served fresh for ideal creaminess.
- Store leftovers in an airtight container up to 3 days.
- Reheat gently over low heat, adding 1–2 tbsp milk or cream to loosen if needed.
- Not recommended for freezing; cream sauces may separate.