Homemade Fettuccine Alfredo Sauce is one of the first meals my husband ever made for me when we were dating, and it kind of led me to believe that he was leading a secret life as a chef.
Homemade Fettuccine Alfredo Recipe
Spoiler alert, he was NOT a chef in disguise, but he definitely could have been. It wasn’t the main reason that I was like, “YUP. I’m going to marry this guy.”, but it was definitely in the top 10.
It was years into our marriage before I tried making this myself, and I was shocked at how simple it was to throw together. Sometimes I tend to overthink and overcomplicate things, and usually, that doesn’t improve them. I’m pretty sure this means that I’m officially old now, and I’m pretty okay with that.
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Ingredients for perfect Alfredo Sauce
- Dairy (heavy cream or half and half)
- Cheese (Parmigiano Reggiano please!)
You need more PASTA in your life.
How to make Homemade Alfredo Sauce?
Alfredo sauce is so easy. The key is that you can’t rush it. Rushing anything with dairy in it is a bad life choice, so have patience and settle in with a nice glass of wine (like one from the local Marrowstone Winery on the Olympic Peninsula of Washington that I just tried!)
Follow along below with my 2011 photo tutorial that I couldn’t get rid of when revamping this post for old time’s sake. You’ll be thankful you are no longer reading about my move 9 years ago and seeing pics of my mountain-o-boxes, believe me.
Let the sauce cook, stirring frequently, over medium-low heat until it starts bubbling. Add in the cheese slowly, about 2-3 cups, stirring frequently.
The keys to a good white sauce are low heat, slow cooking, lots of stirring, and GOOD cheese. After the sauce, still over medium-low heat, starts to bubble and thicken after the addition of the cheese.
When the sauce clings to the back of a spoon, its done! If it’s not quite there yet, keep it on a low low LOW simmer, and cook it down a bit. There’s always the option to add more cheese too! You can’t go too wrong with Reggiano.
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Easy alfredo sauce is homemade, and you'll never have a better one. Don't look at the calorie count either. No good can come from that. Just enjoy a slightly naughty dinner that tastes incredible.
- 6 tablespoons butter, salted
- 2 cloves fresh garlic, thinly sliced
- 1 pint heavy cream
- 2-3 cups parmigiano reggiano
- salt to taste
- Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
- Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
Amount Per Serving: Calories: 795Total Fat: 68gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 206mgSodium: 2016mgCarbohydrates: 17gFiber: 0gSugar: 2gProtein: 31g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!