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This Creamy Homemade Alfredo Sauce is rich, velvety, and bursting with flavor—perfect for turning weeknight pasta into something downright special. Made with simple, high-quality ingredients and just a little twist, it goes from basic to unforgettable. Quick to whip up in just 15 minutes, yet indulgent enough to taste like it’s been simmering all day.
This Homemade Alfredo Can’t Be Beat
This Alfredo sauce has been a favorite of my son’s for years, and through lots of love (and plenty of taste-testing), I’ve really honed the perfect blend for a silky smooth, flavor-packed sauce the whole family devours. While traditional Alfredo is simple—just butter, Parmesan, and pasta water, I put my own little twist on it.
I use high-quality ingredients, such as freshly grated Parmesan from a wedge and heavy cream, for that luscious, creamy texture. The real game-changer, though? I whisk in a bit of beaten egg to gently thicken the sauce and give it that velvety richness. Then I bring in layers of flavor with fresh garlic and either Italian herbs or our favorite Italian dressing seasoning mix for a little zing and depth.
It’s indulgent, cozy, and a little more dressed up than the classic—perfect for a weeknight dinner that feels a bit special but is still easy to pull off.
Homemade Alfredo Sauce Recipe Ingredients
- Butter – I use salted for flavor. Unsalted works too—just season to taste later.
- Heavy Cream – Bring it to room temperature before cooking to help the sauce blend smoothly and avoid curdling.
- Garlic – Fresh is best! If mincing, I prefer to use a very fine mincer or press. Grate it into a paste or use garlic paste from a tube for a quick shortcut.
- Italian Seasoning – A dry Italian dressing mix, such as Good Seasons, adds extra zip, but regular Italian seasoning works well too.
- Eggs – These make the sauce extra velvety. Beat with cream before adding so they don’t scramble.
- Salt & Pepper – Season at the end since the cheese and seasoning mix already add saltiness.
- Fresh Parsley – Optional, but a sprinkle on top makes it look and taste extra fresh.
Best Cheese For Alfredo Sauce
The absolute best choice is Parmigiano-Reggiano—it’s aged, full of flavor, and melts beautifully into that creamy base. Freshly grated is key here! A good-quality wedge of Parmesan works great too. Just skip the pre-shredded bags; they often contain anti-caking agents that keep them from melting smoothly.
If all you’ve got is the shelf-stable kind, it can still work in a pinch. I recommend blending it with the butter first, then slowly whisking in the cream. It won’t be quite the same, but it’ll still give you a tasty sauce. Freshly grated is always best for the creamiest texture and deepest flavor.
How to Make Homemade Alfredo
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the ingredients
Remove the heavy cream from the fridge and measure out 3 cups. Let it sit at room temperature while you grate the Parmesan and prepare the garlic. (Freshly grated cheese and fresh garlic really make a difference here!)
Step 2 | Sauté garlic and seasoning
In a large skillet over medium-low to medium heat, melt the butter. Add the garlic and Italian seasoning (or dry dressing mix) and cook for 1–2 minutes until it smells amazing.
Step 3 | Start the sauce base
Slowly, pour in 2 cups of the room-temperature heavy cream and whisk to combine. Let it come to a gentle simmer and cook for about 2 minutes.
Step 4 | Melt in the cheese
Gradually whisk in the grated Parmesan. Stir until it’s fully melted and smooth, about 2–3 minutes. Once melted, reduce the heat to low.
Step 5 | Mix eggs with cream
In a measuring cup or small bowl, beat the eggs. Stir in the remaining 1 cup of cream and whisk until smooth.
Step 6 | Temper and combine
Slowly pour the egg and cream mixture into the sauce, whisking constantly. (This keeps the eggs from scrambling and gives that luscious texture.)
Step 7 | Simmer and season
Raise the heat slightly to medium-low or medium. Let the sauce come to a gentle simmer—you’ll see little bubbles around the edges and slight movement in the center. Taste and season with salt and pepper, adjusting as needed.
Step 8 | Finish and serve
Continue stirring until the sauce thickens and coats the back of a spoon, about 2–4 minutes. Serve immediately over pasta and garnish with fresh parsley or basil and extra Parmesan, if desired
Variations and Substitutions
- No Eggs? No problem! Skip the egg and let the sauce simmer a bit longer to naturally thicken. It won’t be quite as rich, but it will still be velvety and delicious.
- Cheese Options: Stick with Parmesan or Parmigiano-Reggiano for that classic taste. Want to mix it up? Try blending in a little Pecorino Romano (for a saltier bite) or Asiago (for a nuttier flavor).
- Garlic Lovers: Add more garlic or even roast it first for a sweeter, deeper flavor. Garlic paste from a tube is also a great shortcut!
- Herb Swap: No Italian seasoning or dry dressing mix? Use a combo of dried basil, oregano, and parsley—or fresh herbs if you have them on hand.
- Lighter Version: Swap some or all of the heavy cream for half-and-half or whole milk. Just note the sauce will be a bit thinner.
- Make it Spicy: Add a pinch of crushed red pepper flakes for a little heat. A dash of hot sauce or Cajun seasoning works too!
- Add Protein: Stir in cooked chicken, shrimp, or even crispy bacon for a heartier meal.
- Go Gluten-Free: The sauce itself is gluten-free, provided you are using a gluten-free cheese and seasoning. Just pair it with gluten-free pasta if needed!
Best Alfredo Sauce Recipe Tips
- Watching your salt? Start with unsalted butter if you’re looking to cut back. Between the cheese and seasoning, there’s already a good amount of salt in the mix.
- Let the cream warm up a bit: Starting with room-temperature cream helps everything blend more smoothly and prevents the cream from curdling.
- Freshly grated cheese is a must: It melts better and gives the sauce that signature silky texture.
- Don’t boil the sauce: Keep it at a gentle simmer. A rolling boil can cause the sauce to separate or curdle. Use the right heat: Medium-low to medium is your friend. Too hot and you risk scorching; too low and the sauce won’t thicken properly.
- Whisk constantly when adding eggs; this keeps the sauce smooth and prevents it from scrambling.
- Wait to season: Parmesan and Italian seasoning mixes already add salt, so taste before adding any extra.
- Serve right away: Alfredo sauce thickens as it sits, so it’s best enjoyed fresh from the stove. However, I’ve included all the tips to thin the sauce if needed.
How to Thicken Alfredo Sauce
- Let it simmer – Give the sauce a few more minutes over medium-low heat to reduce and naturally thicken. Just keep it gentle—no boiling.
- Eggs do the job! – In this recipe, a beaten egg mixed with cream adds a luxurious thickness and silkiness you just can’t get from cream alone. Be sure to whisk constantly and keep the heat low to avoid scrambling.
- Add more cheese – Freshly grated Parmesan not only boosts flavor but also helps thicken the sauce as it melts in.
- Cornstarch slurry (optional) – If you’re skipping the eggs or want a backup, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water or cream and whisk it in as the sauce simmers.
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How to Thin Alfredo Sauce
- Stir in cream or milk – If your sauce is too thick (especially after sitting), gently stir in a splash of warm heavy cream or milk.
- Add pasta water – A little reserved pasta water works great to loosen the sauce and helps it cling to the noodles beautifully.
Using Alfredo Sauce From Scratch
Once your Alfredo sauce is ready, it’s time to bring it to the table! This creamy, dreamy sauce pairs beautifully with just about any pasta, and it’s also delicious over chicken, shrimp, or veggies. Whether you’re making a quick weeknight dinner or a cozy Sunday meal, homemade Alfredo adds that extra touch of comfort and flavor.
Best Pasta for Alfredo
Fettuccine is the classic choice—it’s wide enough to carry all that rich, creamy goodness. But don’t stop there! Linguine, penne, rigatoni, and even gnocchi or tortellini work wonderfully. Just opt for a pasta shape that holds sauce well, so every bite is coated and satisfying.
Recipe FAQs
Yes, you can make this sauce without the egg! Just give it a little more time to simmer gently so it thickens up on its own. It will still be creamy and delicious, just slightly less rich than the egg-thickened version. Keep whisking and be patient; you’ll have a velvety sauce that your whole family will love.
How to Store Homemade Alfredo
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so when reheating, stir in a splash of cream or milk to bring back that creamy texture. Warm it slowly over low heat, whisking often, no need to rush it.
Can You Freeze Alfredo Sauce?
Technically, yes—but it’s not my top pick. Cream-based sauces can separate when frozen and thawed, leading to a grainy texture. If you do freeze it, place the cooled sauce in a freezer-safe container and use it within 1 month. When ready to reheat, thaw in the fridge overnight and warm gently on the stove, whisking in a little cream or milk to help it come back together.
Other Recipes to Try
- The Best Easy Homemade Caesar Salad
- Homemade Croutons (stovetop, oven, and air fryer)
- Burrata Caprese Salad
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Best Homemade Alfredo Sauce
Ingredients
- ½ cup salted butter
- 3 cups heavy cream, divided
- 2 to 4 garlic cloves, finely minced (I like to use a grater, microplane, or garlic press to make garlic paste or get a fine mince)
- 2 cups freshly grated parmesan, or Parmigiano-Reggiano cheese
- 1 teaspoon Italian dressing seasoning, I use Good seasons dry mix, or ½ to 1 teaspoon italian seasonings
- 2 large eggs, beaten
- salt & pepper to taste
Instructions
- Remove heavy cream from the refrigerator and measure out 3 cups. Let it come to room temperature. Grate the cheese and prepare the garlic.
- In a large skillet over medium-low to medium heat, melt the butter. Add the garlic and Italian seasoning and sauté for 1–2 minutes, until fragrant.
- Slowly pour in 2 cups of the room-temperature heavy cream and whisk until combined. Bring to a gentle simmer and cook for about 2 minutes.
- Over medium heat, slowly whisk in the Parmesan cheese, continuing to stir until melted and smooth (about 2–3 minutes). Once the cheese is fully incorporated, reduce heat to low.
- In a large measuring cup or small bowl, beat the eggs. Add the remaining 1 cup of heavy cream and whisk until smooth.
- Slowly pour the egg and cream mixture into the sauce, whisking constantly as you do so. You do not want the sauce piping hot and risk scrambling the eggs (adding them to the cream also helps with this).
- Turn the heat back up to medium-low or medium and bring to a gentle simmer. You don’t want it to boil, but you will see bubbles form on the sides of the pan and a gentle simmer in the middle. Taste and season with salt and pepper, adjusting as needed.
- Continue to whisk or stir until the sauce thickens and coats the back of a spoon, about 2–4 minutes. The sauce thickens pretty quickly after adding the eggs.
- Pour over your favorite pasta and garnish with chopped fresh parsley or basil and extra Parmesan if desired.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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