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Creamy fettuccine alfredo with grated Parmesan and fresh parsley, perfect for an alfredo sauce recipe.
wiame recipes

Classic Homemade Alfredo Sauce

A rich, creamy Alfredo sauce made from butter, heavy cream, garlic and Parmesan — perfect for pasta, vegetables, or chicken dishes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Dairy base
  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy whipping cream
Flavor & cheese
  • 2 cloves garlic minced, optional but adds flavor
  • 2 cups freshly grated Parmesan cheese
  • salt to taste
  • freshly ground black pepper to taste
  • nutmeg a small pinch (optional)

Equipment

  • Saucepan
  • Whisk

Method
 

  1. In a medium saucepan, melt the butter over medium-low heat.
  2. Add the minced garlic (if using) and sauté for about 30 seconds — just until fragrant, but not browned.
  3. Pour in the heavy cream and stir gently. Bring to a simmer (do not boil), and let it warm through for a minute or two.
  4. Turn heat to low. Gradually whisk in the freshly grated Parmesan cheese until smooth and fully melted. If the sauce seems too thick, you can stir in a splash of pasta cooking water or a bit more cream.
  5. Season with salt and freshly ground black pepper to taste. Add a small pinch of nutmeg if desired for warmth.
  6. Serve immediately — pour over cooked pasta (like fettuccine), vegetables, or grilled chicken. Alfredo sauce tends to thicken as it cools, so reheat gently if needed.

Notes

For best flavor, use freshly grated Parmesan (not pre-grated). Keep the heat low and add cheese slowly for a smooth, silky sauce. Leftover sauce can be refrigerated for a day or two — reheat gently and whisk in a splash of cream or milk if it thickens too much.