I’m a recent, proud, and happy convert to the Alfredo Sauce fan club. And so happy to have finally discovered how velvety, creamy, and luscious this sauce is…
The difference between the flavor of a homemade Alfredo Sauce and a store-bought one is this extreme—it’s like the difference between homemade marinara sauce on fine angel hair pasta and a jar of Chef Boyardee Spaghetti and Meatballs. It’s that profoundly different.
I just learned this myself only recently, or I wouldn’t still be raving about it because I am a recent convert to Alfredo sauce— and recent converts tend to get all excitable about whatever they’re recently converted to.
And excited I am about Alfredo sauce. Because jarred, I do not like this Sam-I-am, but homemade—well, my stars, I thought I was eating a fancy French sauce like a Hollandaise on my pasta.
See, if a poet I know of named Josh Bell had not traveled to Italy this year, feeling he should see this historic place of the Renaissance and all where true poetry was born (and many masterpieces of it written) and come back speaking in hushed tones about the Alfredo dish he’d tasted prepared table-side at some famous restaurant in Naples, I wouldn’t have leaped in a taxi and said, “Meijer’s. And step on it.” I needed butter, heavy cream, and a wedge of parm. Now!
Because Josh, man, he knows gooooooooooood food—those things that taste so good after you eat them that you’re just like “der” for a couple of seconds.
And I trust Josh because he introduced me to all of the foods I love so well now that were my first ever tasting experience with him. I mean, he introduced me to dishes that are my special occasion favorites and Door Dash order-ins from good sashimi to good sushi to the best kimchi to Korean and Vietnamese food. And now, boy, he wasn’t lying, the wonders of a truly homemade Alfredo sauce.
And if you’ve never had anything but Bertolli’s but love, say, carbonara, you will go ga-ga for Alfredo sauce, as it’s carbonara’s close cousin in terms of flavor and preparation method—except there’s no need for the raw eggs.
Why You and Your Family Will Love This Easy, Homemade Alfredo Sauce
Believe it or not, Fettuccine Alfredo, the famous Italian dish we know and love so well today, was not created until 1908. We can thank Alfredo di Lelio and his wife for the inspiration behind this luscious sauce. It is made with an emulsification of butter, heavy cream, garlic, Parmesan cheese, and salt and pepper. Apparently, Alfredo’s wife could not eat much, as she had recently given birth and didn’t have a big appetite. But she sure loved Fettuccine; he quickly whipped up this simple dish in the kitchen as one of many experiments in an effort to help nourish her.
And it worked.
Soon, Alfredo opened another restaurant, and upon learning that his skillful hands were gathering the attention of diners who wanted to see the chef in action, he started making the dish tableside. Even though the year was 1914 and WWI had just begun, his restaurant became a smash success. Eventually, the dish traveled back to America because two famous actors, Mary Pickford and Douglas Fairbanks, visited Rome and came back singing its praises.
How to Make Ahead and Store?
This Alfredo sauce can be stored in the refrigerator for up to four days in a tightly sealed, airtight container. So don’t make gobs of this stuff. Unlike Bertolli, you have none of their preservatives to keep it safe.
Serving Suggestions
This sauce is fantastic when drizzled over everything—not just pasta. Try this on these Baked Eggs, for example, where Alfredo sauce acts as kind of a Hollandaise with cheese sauce. It’s also lovely over fish of any kind, especially these Salmon Patties. I also love this with One Pot Veggie Pasta, ladled all over it. If you like this recipe, you’ll love this Low Carb Shrimp Alfredo recipe!
Alfredo Sauce Recipe
Ingredients
- 1/2 cup unsalted butter
- 2 cloves garlic minced
- 1 1/2 cups heavy cream
- 2 cups Parmesan cheese freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a medium saucepan over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer, stirring frequently.
- Gradually add the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Season with salt and pepper. Adjust seasoning to taste.
- Simmer for an additional 3-4 minutes until the sauce thickens slightly.
- Serve hot over your favorite pasta or use as a delicious topping for vegetables.
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