Homemade Alfredo Sauce Basics
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Traditional Homemade Alfredo Sauce is a simple white/cream sauce. It is made of THREE ingredients, unslated butter, heavy cream, and parmesan cheese. That’s it! that being said… I also know so many of you LOVE Alfredo Sauce with garlic. So I’m including the option details for that as well.
Don’t get me wrong… while the traditional is great, the addition of garlic, sea salt, freshly ground black pepper, and Italian seasoning just adds something amazing to the already beautiful Alfredo sauce!
I’m also gonna touch on a little on the dispute about using grated parmesan. I tried it recently and if you scroll down (or use the table of contents) I share what happened and if you really can use freshly shredded vs the “shaker” style container grated cheese.
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QUICK OVERVIEW
COOKING INSTRUCTIONS
These are the Alfredo Sauce cooking instructions with details and explanations on why or how to do things. If you just want the recipe itself and missed the “jump to recipe” button at the top, keep scrolling.
STEP ONE:
Melt the butter (if you’re making the “Garlic Version” add the Italian seasoning and garlic as well) to a large skillet.
STEP TWO:
Add the cream and let simmer over medium-low heat for 2-3 minutes just enough time to heat the cream so it will melt the cheese.
BONUS SUBSTITUTIONS FOR HEAVY CREAM
If you don’t have heavy cream for THIS recipe, try one of these:
STEP THREE:
Whisk in the parmesan cheese until melted fully melted and the sauce has thickened.
JENN’S TIP
This recipe is NOT a walk away and come back. You do need to stir continuously or you will have scorched cheese or burnt garlic (neither sounds appealing).
STEP FOUR
Check and if needed, add salt and pepper.
Serve immediately with your choice of pasta.
HOW TO ADD YOUR COOKED PASTA
For any of these techniques, make sure to cook your pasta just under al dente. The pasta will continue to cook slightly as after being added to the hot sauce.
For freshly made Alfredo Sauce: Add about ¼ cup of pasta water to the sauce before adding your pasta to ensure that it covers and coats the pasta properly. Let the pasta cook in the now slightly watered-down sauce until it re-thickens.
One of my favorite ways to add the pasta is to simply take a spider and quickly add the pasta (water still draining) into the Ricotta Cheese Alfredo Sauce. you’ll get a good amount of pasta water with the noodles.
For Alfredo Sauce from the fridge. Add about ⅓ cup of pasta water to the sauce and stir to warm up and loosen the sauce. Add the pasta and heat on medium continuously stirring. Let the pasta cook in the now slightly watered-down sauce until it re-thickens.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
CAN YOU USE GRATED PARMESAN TO MAKE ALFREDO?
Short Answer: Yes. I’m sure I’m going to get lots of comments against this, but you can. Is it as good? No. But if you’re looking to make a homemade Alfredo sauce and you can’t afford (Or maybe don’t have on hand) fresh parmesan, you CAN use that canister of parmesan and it will yield a decent and dare I say delicious sauce. Depending on the grated parm used… it could end up a bit grainy, but it will be delish nonetheless.
The results are still rich and creamy. My whole family can confirm the flavor is still really good.
JENN’S TIP
Add the salt at the end. Canister Parmesan may be saltier than fresh.
STORAGE DETAILS
This Ricotta Cheese Alfredo Sauce is “cream base” so it doesn’t last long in the fridge. But the Yeild is enough to use on 1 lb of pasta, so you can get away with two meals out of it.
DID YOU MAKE THIS RECIPE?
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Homemade Alfredo Sauce Made Easy
Discover the basics of homemade Alfredo sauce: a simple white/cream sauce made with butter, cream, and Parmesan cheese. Plus, learn how to add garlic for an extra flavorful twist.
- Total Time: 20 minutes
- Yield: 2 cups 1x
Ingredients
Traditional version
- 1/4 cup unsalted butter
- 2 cups Heavy Cream (See Notes-Substitutions 1 for substitution options)
- 5 oz (about 2 Cups) Freshly Grated Parmesan Cheese (See Notes-Substitutions 2 for substitution options)
- sea salt, and black pepper to taste
Optional Garlic version
Add all the above plus the following
- 3 Garlic cloves Minced
- 1 teaspoon Italian Seasoning
- 1 tsp lemon juice
Instructions
- Melt the butter (if making the garlic version add the Italian seasoning and garlic as well.) to a 3 Quart sauté pan or medium saucepan.
- Add the heavy cream and let simmer over medium-low heat for 2-3 minutes
- Whisk in the parmesan cheese until melted fully melted and the sauce has thickened.
- Add sea salt and freshly cracked black pepper if needed.
- Serve immediately or see Notes -Storage Details – for storing.
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
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KitchenAid Universal Bamboo Short Turner, One size, Wood
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Storage Details
- The Parmesan will thicken this sauce up. If it isn’t quite thick enough, allow the sauce to stand for 2-3 minutes before serving.
- To add your pasta I like to transfer directly from the water to the sauce. It you don’t like to do that, you will need to reserve about ¼ cup of pasta water before draining. Add about the pasta water, then the pasta.
- After either incorporation, allow it to re-thicken on low for about 2-5 minutes. Serve optionally with more parm and some fresh parsley and garlic bread
Substitutions
- If you don’t have heavy cream for THIS recipe, try one of these:
- Use equal amounts for Grated Parmesan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stove Top
- Cuisine: Italian, Italian American
- Diet: Gluten Free
©Photo, Prop Styling, and Food Styling by Jenn Smith owner of Jenn Giam Smith; Jenn Smith, LLC
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