Whip up authentic Alfredo sauce in just minutes for a rich, luxurious pasta or pizza accompaniment tonight.
Alfredo sauce originated in Rome in the early 1900s, and boy it was worth keeping around. It’s perfect for your picky-eater kids who only want mac and cheese (because fettuccine alfredo is really just the Italian mac and cheese). And it’s rich enough for any adult whether you’re dining alone for the night or hosting a pasta dinner party. I think it’s so important for any balanced meal to consist of at least one handmade item or element that you can add to give it that extra love. Alfredo sauce is too easy, and we’d all be fools to keep buying the jarred stuff that tastes like watered down gravy. Do yourself a favor and make this. You will not regret it!
Saying I make the best, most authentic alfredo sauce ever is a pretty bold statement. But seriously, this alfredo sauce is to die for!
I think those who don’t attempt making homemade sauces find all the steps tedious. They’re intimidated by shopping for hard-to-find ingredients or spending obnoxious amounts of time to make it.
I get that, but hear me out.
This recipe is made with basic ingredients you can find at any grocery store in sections of the store you’re visiting anyway. The sauce itself only takes about 20 minutes to whip up. Which, to be honest, you’ll be bored out of your mind waiting for your pasta to boil anyway. Why not seize the moment?
Oh! And there are only a few quick steps to follow before you’re on your way to the creamiest, most comforting, cheesiest pasta sauce of your life.
You may be wondering what makes this sauce stand out among others, so I’m gonna tell you all about it.
First of all, alfredo sauce can be used on pastas, pizzas, sandwiches, or as a base for a cheese-based dip. It’s clearly versatile which means any leftovers won’t go to waste. Any time I can repurpose leftovers and not waste food I’m happy.
Secondly, this alfredo in particular is made with real parmesan cheese, cream, and whole milk. These all make it so rich and satiating but also make it authentically Italian. I personally know if I’m going to cook something from scratch it better be the real deal.
Lastly, I use nutmeg, a squeeze of lemon juice, and a little cracked black pepper to round out the dish and make the sauce a bit bolder. Then I throw in oregano for the most phenomenal flavor. This makes it stand out like no other. These few ingredients make a world of a difference.
Let’s dive into making the most authentic alfredo sauce ever!
Tools
Whisk
Large saucepan
Garlic press
Cheese grater
Ingredients for Authentic Alfredo Sauce
Heavy cream
Milk
Parmesan cheese
Butter
Flour
Garlic
Nutmeg
Lemon
Cracked black pepper
Oregano
Steps to Make Authentic Alfredo Sauce
In a large saucepan make a roux by either melting the butter or heating the olive oil over medium heat.
Once the butter/oil is hot, add in the flour and combine it with a whisk. It will become thicker and may clump a bit.
Slowly stir in your cream. Pour a little at a time, whisking in between each tiny pour of cream.
After this is combined you’ll have a thick creamy mixture that you will need to thin out with milk. Again, slowly add your milk into the cream mixture.
Now add in the crushed garlic cloves to the pan along with the parmesan cheese, and let the sauce thicken on the stovetop on a low setting, simmering for about 5 minutes, until the sauce coats the back of a spoon.
Add in the juice of half of a squeezed lemon (I recommend squeezing the juice into a small cup first in case you need to fish out any seeds), the nutmeg, and cracked black pepper.
Turn the heat off, stirring the sauce well. Serve over pasta and enjoy!
Tips for Making Authentic Alfredo Sauce
If you don’t have any cream, you can make a larger roux and then strictly use whole milk instead of cream and milk. You may need to simmer it a little longer to thicken, but it should work– it just won’t be as rich, unless of course you add a dollop of cream cheese to give it that tangy richness.
When you serve it, feel free to sprinkle fresh, chopped herbs on top or mix it into the sauce. Sometimes I like to keep this recipe simple, but oregano or basil are always amazing Italian herbs to add to pasta sauces and dishes.
More Recipe Inspiration
Authentic Alfredo Sauce
Equipment
- whisk
- large saucepan
- cheese grater
- garlic press
Ingredients
- 2 cups heavy cream
- 2/3 cup whole milk
- 1 cup shredded or shaved parmesan cheese
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- 4-5 cloves garlic, pressed or minced
- 1 pinch nutmeg
- juice of half a lemon
- cracked black pepper, to taste
- 1/2 tbsp dried oregano
Instructions
- In a large saucepan make a roux by either melting your butter or heating the olive oil over medium heat.
- Once the butter/oil is hot, add in the flour and combine it with a whisk. It will become thicker and may clump a bit.
- Slowly stir in your cream. Pour a little at a time, whisking in between each tiny pour of cream.
- After this is combined you’ll have a thick creamy mixture that you will need to thin out with milk. Again, slowly add your milk into the cream mixture.
- Now add in the crushed garlic cloves to the pan along with the parmesan cheese, and let the sauce thicken on the stovetop on a low setting, simmering for about 5 minutes, until the sauce coats the back of a spoon.
- Add in the juice of half of a squeezed lemon (I recommend squeezing the juice into a small cup first in case you need to fish out any seeds), the nutmeg, and cracked black pepper. Turn the heat off, stirring the sauce well. Serve over pasta and enjoy!
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