Indulge in the creamy, dreamy delight of homemade Alfredo sauce, a luxurious blend of rich butter, heavy cream, and freshly grated Parmesan cheese. This timeless Italian classic transforms any pasta dish into a gourmet experience, enveloping each bite in velvety goodness. Perfect for a cozy dinner at home or an elegant gathering with friends, our Alfredo sauce is the ultimate comfort food that brings warmth and joy to your table.
Alfredo Sauce Recipe
Equipment
- Saucepan
- Micro plane Cheese Grater
- Whisk
- Grater
- Silicone spatula
Ingredients
- 4 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 shallot finely minced
- 1 1/4 cup heavy cream
- 1 cup parmesan cheese fresh-grated
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch ground nutmeg about 1/16 teaspoon
Instructions
- In a large skillet, mix the butter and olive oil together. Cook over medium heat, stirring the pan every now and then, until the butter melts.
- Add the onion and cook it while stirring it often until it gets soft.
- Turn down the heat and slowly whisk in the heavy cream until it’s all mixed in. Keep stirring it until it gets thick enough to coat the back of a spoon.
- Put in the parmesan, salt, pepper, and nutmeg. Make sure to stir the cheese in well until it melts.
- Try it out and add more spices if you think they’re missing. You can serve it over pasta or any other way you like, or let it cool down and save it for later.
Notes
- Use Fresh Parmesan: Grate your own Parmesan cheese for the best flavor and smoothest texture. Pre-grated cheese often contains additives that can prevent it from melting properly.
- Low and Slow Heat: Cook the sauce over low heat to prevent the cream from curdling and to ensure a silky, smooth consistency. Patience is key to the perfect Alfredo sauce.
- Season Gradually: Add salt and pepper gradually, tasting as you go. Parmesan cheese is naturally salty, so you may need less additional salt than you think.
- Thicken Naturally: If the sauce is too thin, let it simmer gently until it reaches the desired consistency. Avoid adding flour or cornstarch, which can alter the sauce’s creamy texture.
- Serve Immediately: Alfredo sauce is best served fresh and hot. If it sits too long, it can thicken too much. If this happens, you can gently reheat it and add a splash of cream to bring it back to the right consistency.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 1381kcal |
| Carbohydrates | 11g |
| Protein | 30g |
| Fat | 138g |
| Saturated Fat | 78g |
| Sodium | 1903mg |
| Iron | 1mg |
| Calcium | 938mg |
| Vitamin A | 4372IU |
| Potassium | 319mg |
How Long Can You Use Alfredo Sauce?
Alfredo sauce can be stored in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze it for up to 2 months. When reheating, do so gently over low heat, adding a splash of cream or milk to restore its creamy consistency.
What’s the Difference Between White Sauce and Alfredo Sauce?
White sauce, or béchamel, is a basic French sauce made from a roux of butter and flour, mixed with milk. Alfredo sauce, an Italian classic, is richer and creamier, made primarily with butter, heavy cream, and Parmesan cheese, without using a roux. While béchamel is a versatile base for various dishes, Alfredo sauce is specifically used for its creamy, cheesy flavor.
