The Easiest Alfredo SauceĀ Ever

By lastnightsdinner
February 21, 2011
16 Comments


Author Notes: I have no idea where I picked it up, but I've been making this sauce for years. I'm not going to claim that there's anything authentic about this recipe, and I'm sure that there are about a million other versions floating about in family cookbooks and recipe card boxes, not to mention online (and probably on this very site!), but I did want to share my version because it's easy as can be, and I was reminded of just how simple and good it is when I had a craving for it last Friday night. You can dress this up with anything from freshly cracked pepper to grated lemon zest or fresh chopped herbs, or if you're feeling really indulgent, with big chunks of freshly steamed lobster meat (and the delicious roe, if you have it). The recipe below will dress about a pound of cooked pasta and feed two hungry diners, with leftovers; you can scale it up to serve more guests pretty easily.lastnightsdinner

Serves: 2-4

  • 1/2 cup (or 8 T or 1 stick) unsalted butter (preferably a rich European-style butter with lots of butterfat)
  • 1 cup heavy cream
  • 1 cup freshly grated Parmagiano Reggiano cheese, plus additional for the table
  • Kosher or sea salt to taste
  • to serve: 3/4 to 1 lb. hot cooked pasta, plus a splash of the starchy water it was cooked in
  • optional garnishes: freshly ground pepper, freshly grated lemon zest, chopped fresh parsley or basil, snipped fresh chives
  1. Melt the butter in the cream in a wide, heavy-bottomed saucepan over low heat, stirring or whisking often. When the butter is completely melted, add the cheese a little at a time, whisking or stirring after each addition. Continue cooking until the sauce is reduced and thickened, about 20-25 minutes. Taste and add salt if needed. Toss with hot cooked pasta, adding a bit of the starchy pasta water to help it all come together. Serve in warmed pasta bowls, adding your choice of garnish, if desired. Pass additional grated cheese at the table.

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Condiment|Cheese|Vegetarian

Reviews (16) Questions (2)

16 Comments

Connie January 22, 2016
There will be more alfredo nights from now on. So simple, and yet perfectly authentic. It was delish with sauteed cubed prosciutto. yum!
 
Transcendancing October 2, 2014
This was gorgeous and satisfying. I didn't have enough cream, so used some creme fraiche instead and it was gorgeous. Made it in a small quantity, just enough for me, perfect.
 
Yessica February 6, 2013
I really like this one. In talking to a coworker today he suggested adding garlic. If I was going to add the garlic, i would think the best time would be when melting the butter in the cream, then removing the garlic and then proceed with the recipe? Please let me know. I am fairly new at this and would like to make it right.
 
jenblossom February 7, 2013
I think that sounds right - good luck!
 
kins March 23, 2012
Made this tonight with shrimp, crab and scallops. Delicious and easy. Go to Alfredo recipe.
 
kins March 23, 2012
Made this tonight with shrimp, crab and scallops. Delicious and easy. Go to Alfredo recipe.