Homemade Alfredo sauce that’s creamy and silky! Incredibly smooth, delightfully rich, and perfectly complemented by twisty pasta.
This recipe is brought to you by our good friends at DeLallo!
In This Article
See How to Prepare This Alfredo Sauce
Alfredo Should Be Made More Frequently!
A few months back, my niece had a sleepover, and since fettuccine Alfredo is her favorite dish, I realized I needed a reliable Alfredo sauce recipe on hand.
I have some strong feelings about Alfredo sauce, and here they are:
- There must be no chunks whatsoever. This is meant to be a smooth experience.
- Keep those minced garlic bits out!
- No Italian seasoning specks allowed.
- Absolutely no cream cheese involved.
Here’s my controversial viewpoint: I prefer using heavy cream in this recipe, acknowledging that traditional Italian Alfredo may not always include it, which can spark debate.
However, growing up in the 90s, I found the fettuccine Alfredo from Olive Garden to be one of the most delightful dishes. I used ready-made Alfredo for various questionable yet cherished meals throughout college. How could I skip the cream? I have to include it. And when my niece requests fettuccine Alfredo, THIS is what she has in mind.
That being said, I’ve discovered that solely using cream can make the sauce a bit overwhelming. (This leads into a lengthy reflection on my contemplations about Alfredo sauce.) I believe that diluting a cream-based sauce slightly with broth, then incorporating cheese to thicken, results in the ideal salty, smooth, clingy but not overly sticky Alfredo sauce that is eager to embrace your preferred pasta.
While fettuccine is the classic choice for this sauce, I am a huge fan of good egg pappardelle (DeLallo forever) as it offers a homemade pasta vibe without being truly homemade. The chewy layers of pappardelle in that velvety Alfredo sauce? Wow. Simply delightful.
As the weather cools and leaves drop, our household is currently enjoying fettuccine Alfredo nights. I have been partnering it with a pan of shrimp and broccoli to create a wholesome, flavorful meal. A splash of sauce here, a silky fork twirl there. The ambiance is fantastic.
Preparing Alfredo Sauce
Begin with Garlic-Butter Delight.
Melt the butter over low heat, then allow smashed garlic cloves to infuse into the butter momentarily. Remove them after a few minutes – this gives you garlic essence while keeping the sauce silky-smooth and chunk-free!
Prepare the Pasta.
While I prefer traditional fettuccine, I am also enamored with egg pappardelle. It tastes *nearly* like fresh pasta! I always choose the DeLallo brand!
Craft the Alfredo Sauce.
Combine cream, broth, and Parmesan in the pan. Set on low heat and whisk constantly.
Thicken the Sauce.
Once the sauce coats the back of a spoon, you’re set. This typically aligns with the pasta’s cooking time.
Incorporate the Noodles.
Allow a minute or two for the sauce to begin clinging to the noodles nicely. Patience is key – you’ll sense when it’s just right (yum).
Homemade Alfredo Sauce
Total Time:
12 minutesYield:
6 servings (enough sauce for 8 ounces of dried pasta) 1x
Overview
Homemade Alfredo sauce that’s creamy and silky! Incredibly smooth, delightfully rich, and perfectly complemented by twisty pasta.
Components
Units
Scale
Alfredo Sauce
Served with:
Directions
- Melt butter in a large saucepan. Maintain very low heat and add garlic cloves to the butter. Cook until aromatic – roughly 5 minutes. (If you’re preparing pasta, now’s the time! Remember to add a generous pinch of salt to the water!)
- Withdraw garlic cloves from the butter. Pour in heavy cream and broth, bringing it to a gentle simmer. Whisk to combine. Let it cook over low heat for 3-5 minutes, or until it thickens slightly.
- Incorporate Parmesan into the sauce. Continuously whisk until fully melted and thickened. Adjust salt and pepper to taste.
- Combine with pasta and keep on low heat until the sauce adheres to the pasta to your liking! Alternatively, spoon the sauce over a protein and/or vegetables of choice. SO DELICIOUS!
Remarks
Garlic: Avoid browning the garlic or the butter – we just want to infuse flavor, as browning brings bitterness. Keep the heat low!
Pepper: Using white pepper (instead of black) will maintain the sauce’s silkiness! But if you lack it, no worries.
Other serving suggestions: shrimp with broccoli, chicken, various pasta shapes, layering in lasagna, GNOCCHI?! I’ve been incorporating this Alfredo sauce with pumpkin gnocchi and it’s a delight.
- Preparation Time: 2 minutes
- Cooking Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Alfredo sauce, fettuccine alfredo, pappardelle, easy Alfredo sauce, homemade Alfredo sauce
Common Questions About This Sauce
What is the origin of Alfredo sauce?
As I mentioned, this doesn’t strictly adhere to the authentic Alfredo sauce recipe since we incorporate cream. The original version consists merely of butter and Parmesan (and pasta water), believe it or not! If you’re a history enthusiast about pasta (who isn’t?), I suggest reading up on its origins!
How can I introduce chicken into this to create Chicken Alfredo?
I would season thinly-cut chicken breasts with salt and pepper, sauté them in a frying pan. Once fully cooked (165 degrees), let them rest on a cutting board for a few minutes before slicing against the grain to add on top of your pasta bowls.
How long can this be stored in the refrigerator?
This sauce is best consumed within 2-3 days!
Can Alfredo sauce be frozen?
The texture may not be as silky when reheated, but it can indeed be frozen! Let it thaw in the refrigerator for a while (or overnight), then reheat in a pot on the stove.
Is it possible to add vegetables to this?
Absolutely! Roasted broccoli complements this nicely.
Is black pepper a substitute for white pepper?
Yes! White pepper keeps the sauce smooth and uncluttered, but black pepper works just as well.
How can I make my Alfredo sauce thicker?
You can simmer it longer on low heat while whisking continuously, or add more cream, or include more Parmesan cheese.
What if I need to thin out Alfredo sauce?
After you incorporate the pasta and let it sit for a bit, it will thicken and become sticky. I find that adding around 1/4 cup of water over medium heat can help achieve that fresh, silky consistency again!
Three More Delicious Silky Pasta Ideas
We appreciate DeLallo for sponsoring this recipe!
