This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
I decided that it was about time to share my favorite Classic Alfredo Sauce recipe with you. This is one of those sauces that you can throw together at the last minute, and no one will know. The thick, velvety sauce coats any type of pasta noodle or gnocchi perfectly. Add leftover chicken and steamed broccoli, and you have a complete meal that is ready in minutes!
Yes I am lactose-intolerant, and yes I torture myself every so often because I seriously L-O-V-E this sauce!! It does not even compare the to the stuff that you buy at the grocery store, it is sooooo much better.
What you will need to make this recipe:
- Heavy Cream
- Parmigiano-Reggiano Cheese
- Ground Pepper
- Heavy-Bottom Saucepan
- Cheese Grater
- Garlic Press
How to make Classic Alfredo Sauce:
Heat the butter and cream in a heavy-bottomed saucepan until melted.
Whisk in the garlic and grated Parmesan cheese.
Cook and stir until the cheese is completely melted. Do not bring to a boil, just a simmer. Season with ground pepper to taste.
Keep warm over low heat until ready to serve.
That is the perfect comfort food right there my friends!!
Can I use a pre-shredded cheese?
NO! Okay that came out a little harsh, but please don’t. Pre-grated or shredded cheeses are coated with starch to keep them from clumping. Unfortunately, that makes them gummy when they melt and that is not what we are looking for. We want a smooth, velvety sauce made from the purest and simplest of ingredients.
Before you even ask, the stuff in the green can is not even cheese so don’t do it!!
Do I have to use Parmigiano-Reggiano cheese?
No you do not. I prefer the taste over Asiago, but it is totally up to you. Half Parmesan and half Romano is a delicious combination as well.
Can I use milk instead of cream?
Yes you can but your sauce will be thin. Whole milk would be better than 2%, non-fat is not worth it. You can use unsweetened almond or cashew milk, but again your sauce will be thinner and it will separate…trust me on that one.
More delicious Sauce recipes:
- Simple Bolognese Sauce
- Kale Pesto
- Classic Marinara Sauce
- Bail Pesto
- Easy Enchilada Sauce
- Homemade Pizza Sauce
Classic Alfredo Sauce
- 1/2 cup unsalted butter 1 stick
- 1 cup heavy whipping cream
- 1 clove garlic pressed or finely minced
- 1 cup grated Parmigiano-Reggiano cheese 2 1/4 ounces
- 1/2 teaspoon ground black pepper more or less to taste
- Heat the butter and cream in a heavy-bottomed saucepan until melted.
- Whisk in the garlic and grated Parmesan cheese.
- Cook and stir until the cheese is completely melted. Do not bring to a boil, just a simmer. Season with ground pepper to taste.
- Keep warm over low heat until ready to serve.
- Heavy cream is best for a thick, velvety sauce. Whole milk would be my second choice. Use nut milk at your own peril, it will separate.
- Parmigiano-Reggiano is my preferred cheese. Asiago or a combination of Asiago and Romano are also delicious options.
- Do not use pre-shredded cheese or the stuff in a green can, the flavor and texture will suffer.
Cooking with Curls is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com