Keep this creamy homemade Alfredo sauce recipe on deck for when you need a bowl of easy comfort food in less than 30 minutes.
This three-cheese Alfredo sauce recipe is a must-make. Using Parmesan, Asiago and Romano cheeses, the sauce does not skimp on richness or flavor. It also happens to be incredibly easy to whip up, so go ahead and skip the store-bought stuff.
For this easy Alfredo sauce recipe, you’ll sweat shallots and garlic in butter, add heavy whipping cream and the cheeses, then let the sauce cook until it thickens. It’s perfect when tossed with al dente fettuccine, but this homemade Alfredo sauce also works well with other pasta shapes, as a pizza sauce or in lasagna.
What is Alfredo sauce?
Alfredo is a classic Italian sauce made with butter, Parmesan and hot pasta water. This Alfredo sauce recipe is easy and riffs on the original sauce by adding cream and more cheese, as well as shallots and garlic. The result is an indulgent sauce that pairs well with everything, including pasta, seafood and chicken.
Alfredo Sauce Ingredients
Cheese: Parmesan is the classic Alfredo cheese, but this homemade Alfredo sauce recipe adds additional flavor with Asiago and Romano too. Asiago adds a nutty flavor, and Romano—a sheep’s milk cheese—brings sharp, earthy notes.
Butter: Nothing smells as delicious as alliums sweating down in butter. It’s the perfect start to a sauce.
Shallots: The shallots add an extra layer of umami to the sauce, and they’re slightly sweeter than regular onions.
Garlic: Use fresh minced garlic to give this easy Alfredo sauce recipe a flavorful base.
Heavy whipping cream: While heavy whipping cream and heavy cream are basically interchangeable, heavy whipping cream has a slightly lower milk fat content. Use heavy whipping cream if possible, but heavy cream will work as well.
Salt and pepper: I always use Diamond Crystal kosher salt and freshly ground pepper.
Fettuccine: This recipe calls for fettuccine, a thin, flat pasta that pairs perfectly with creamy Alfredo.
Directions
Step 1: Saute the shallots and garlic
In a large saucepan, heat the butter over medium heat. Add the shallots; cook and stir until tender, two to three minutes. Add the garlic and cook for one minute longer.
Step 2: Stir in the cream and cheese
Add the heavy whipping cream; cook and stir until the sauce is heated through.
Stir in the Asiago cheese, Romano cheese, 1/2 cup Parmesan cheese, and the salt and pepper.
Bring to a boil while stirring constantly. Reduce the heat and simmer, uncovered, until thickened, about 10 minutes. Whisk occasionally to prevent the sauce from burning.
Step 3: Cook the pasta
Meanwhile, heat a pot of water and cook the pasta according to the package directions. Drain the pasta, reserving 1 cup pasta water.
Step 4: Toss the pasta and Alfredo sauce
Place the pasta in a serving bowl and add the sauce. Toss to coat. Thin out the sauce as desired with the reserved pasta water. Serve sauce sprinkled with the remaining 1/2 cup Parmesan cheese. If desired, top with parsley.
Alfredo Sauce Variations
Use other vegetables: Fold in a bunch of spinach at the end of cooking, or add some chopped basil or other herbs for extra flavor. You can also add sauteed mushrooms, broccoli, asparagus, summer squash or chopped sun-dried tomatoes.
Add protein: To complete your meal, serve this homemade Alfredo sauce recipe with easy seared salmon or shrimp, grilled or roasted chicken, or homemade Italian-style meatballs.
How to Store Alfredo Sauce
Alfredo stores well in an airtight container in the fridge and can even be frozen if needed. But it’s really hard to stop eating once you start, so you might not have leftovers to store!
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