Sauces & Condiments Italian

Homemade Alfredo Sauce

Butter, heavy cream, Parmesan, garlic, salt, pepper and parsley make a rich stovetop Alfredo-style sauce.

Homemade Alfredo Sauce

What It Is

Butter, heavy cream, Parmesan, garlic, salt, pepper and parsley make a rich stovetop Alfredo-style sauce.

Origin

This is my italian-leaning version, built around the ingredients and method that give the recipe its character.

Fun Fact

The original Roman fettuccine Alfredo was famously simple, centred on butter and Parmesan; heavy cream is characteristic of many North American adaptations.

Prep
5 min
Cook
15 min
Total
20 min
Servings
6 ¼ cups
(or 1, if you don't believe in sharing)
Difficulty
easy
Gluten-Free Nut-Free
Diet
Vegetarian, Gluten-Free, Nut-Free, Low-Carb
Away Mission
55 min walk
(Spock could calculate this more efficiently, but where's the fun in that)
#homemade-alfredo-sauce #italian #sauces-condiments #spoon-and-scribble

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup whipping cream
  • 1 cup grated Parmesan
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried parsley

Steps

  1. Melt butter over medium heat. Add cream and bring to a gentle boil.
  2. Reduce heat and simmer about 10 minutes until slightly thickened.
  3. Add garlic, salt, pepper and parsley.
  4. Reduce heat to low and stir in Parmesan until completely melted. Serve immediately.

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Notes

Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.

Nutrition Facts
Per ¼ cup
Calories 240
Burning this off: about a full driveway of January snow, shovelled with feeling.
% Daily Value*
Fat 23.0 g 31%
Saturated + Trans 14 g 70%
Cholesterol 70 mg
Sodium 460 mg 20%
Carbohydrate 2.5 g
Fibre 0.0 g 0%
Sugars 1.5 g 2%
Protein 7.0 g
Potassium 75 mg 2%
Calcium 230 mg 18%
Iron 0.2 mg 1%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.

Storage

Store in a clean airtight container in the refrigerator. Use a clean spoon each time because introducing mystery crumbs is how condiments develop side quests.

Freezing

Most dry seasonings do not need freezing. For wet sauces, freeze in small portions only if the ingredients tolerate it; creamy emulsions may separate after thawing.