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Classic Creamy Alfredo Sauce

A close-up of spaghetti generously coated in thick, rich Creamy Alfredo Sauce served in a white bowl.
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A straightforward recipe for a rich, smooth Alfredo sauce made with butter, heavy cream, and Parmesan cheese.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, packed
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, freshly ground
  • Optional: 1 clove garlic, minced

Instructions

  1. Melt the butter in a medium saucepan over medium-low heat. If using garlic, add it now and cook for 30 seconds until fragrant. Do not let the garlic brown.
  2. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  3. Remove the saucepan from the heat. This step is important to prevent the cheese from clumping.
  4. Gradually whisk in the grated Parmesan cheese, a small handful at a time. Whisk continuously until the cheese is fully melted and the sauce is smooth.
  5. Return the pan to very low heat if needed, stirring constantly, until the sauce thickens slightly. Do not let the sauce boil after adding the cheese.
  6. Stir in the salt and pepper. Taste and adjust seasoning as needed.
  7. Toss immediately with hot, cooked pasta.

Notes

  • Use freshly grated Parmesan cheese for the best melting quality and texture. Pre-shredded cheese often contains anti-caking agents that cause graininess.
  • If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water to thin it to your desired consistency.
  • To reheat, warm gently over low heat, stirring frequently. Add a splash of cream or milk if it thickens too much upon reheating.

Nutrition

Find it online: https://delishdiarist.com/creamy-alfredo-sauce-recipe-best-homemade/