Fettuccine Alfredo Sauce Recipe

A simple, creamy Alfredo sauce made with butter, garlic, heavy cream, and Parmesan. This version cooks quickly, uses one pan, and comes together smoothly even if you’re brand new to making homemade Alfredo. Toss with fettuccine for a classic weeknight pasta everyone loves.

Course Dinner Recipes

Cuisine Italian

Keyword alfredo, dinner, Parmesan, pasta

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 474kcal

Author Jesseca

Equipment

Ingredients

1/4 cup butter
2 cloves garlic minced
2 tablespoons flour OPTIONAL
1 to 1½ cups heavy cream
1½ cups Parmesan cheese shredded
Pepper

Instructions

Set a large skillet over medium heat and melt the butter completely.
Add the minced garlic and stir for about 1 minute. You want it softened and fragrant, not browned.
For a thicker Alfredo, sprinkle the flour over the butter and garlic. Whisk until it forms a smooth paste. This helps the sauce hold together.
Slowly whisk in the heavy cream. Keep whisking until it looks smooth and combined. Let it warm until you see small bubbles around the edges. Don’t let it boil. Simmer gently for about 5 minutes to thicken.
Add the Parmesan a handful at a time. Whisk after each addition until it melts before adding more. The sauce will turn silky and creamy as you go.
Stir in salt and pepper. Parmesan is salty on its own, so taste first, then adjust.
Toss with hot fettuccine noodles or spoon over your favorite pasta. Alfredo thickens as it cools, so enjoy it right away for the best texture.
Add your favorite protein for a chicken alfredo!

Video

Notes

Always use fresh Parmesan, not grated.

No cream? No problem! You can whisk in 1 tablespoon of flour with the butter. Substitute the cream with milk.

Nutrition