Alfredo Sauce Recipe
This easy Alfredo Sauce Recipe is rich, creamy and ready in about 20 minutes. Butter, cream, freshly grated Parmesan and a hint of fresh lemon come together for a silky homemade sauce that's perfect with pasta, chicken, shrimp or vegetables.
Servings: 8
Cost: $10
Equipment
- large saucepan
- 1 whisk
- 1 microplane or fine cheese grater
Ingredients
- 1 cup salted butter
- 2 cups heavy cream
- 2 cups half and half
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 4 cups freshly grated parmesan cheese
- 1/2 teaspoon ground nutmeg
- Kosher salt and fresh ground pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat.
- Whisk in the heavy cream and half-and-half. Reduce the heat to low and bring to a gentle simmer. Do not boil.
- Remove the saucepan from the heat. Whisk in the lemon juice and lemon zest.
- Stir in the Parmesan cheese 1 cup at a time, allowing each addition to melt before adding more. Continue stirring until the sauce is smooth and creamy.
- Stir in the nutmeg. Season with kosher salt and freshly ground pepper to taste.
- Serve immediately with pasta. The sauce should be thick enough to coat the back of a spoon but still pour easily.
- Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently.
Video
Notes
- This recipe makes enough Alfredo sauce for about 1 pound of pasta.
- For the smoothest sauce, grate the Parmesan finely from a block instead of using pre-shredded cheese.
- Keep the cream at a gentle simmer and avoid boiling.
- Add the Parmesan gradually so it melts smoothly.
- If the Alfredo becomes too thick, stir in a splash of warm cream, half-and-half or hot pasta water.
- Alfredo sauce thickens as it cools, so don't over-thicken it while it's hot.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently over low heat. Avoid high heat, which can cause the sauce to separate.
- Freezing is not recommended because the cream-based sauce may separate after thawing.
- Unsalted butter can be substituted for salted butter; simply adjust the salt to taste.
- Pecorino Romano can replace part of the Parmesan for a sharper flavor.
Nutrition
Calories: 686kcal | Carbohydrates: 6g | Protein: 21g | Fat: 65g | Saturated Fat: 41g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1051mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2189IU | Vitamin C: 4mg | Calcium: 703mg | Iron: 1mg