Alfredo Sauce Recipe (2024)

You need the fat from the heavy cream. Otherwise, the sauce does not come together properly. If you don’t want the fat, don’t make Alfredo.

I make fettuccine Alfredo often, but for the sauce I only use unsalted butter and Parmigiano-Reggiano. This is the way Sig. di Lelio (correct spelling of his name) made it for Mary Pickford and Douglas Fairbanks when they came to Roma on their honeymoon. NO egg or heavy cream.

Word to the wise - don’t add all the parm at once, unless you want one sticky ball of cheese surrounded by a very loose sauce...take your time like the recipe says.

1. BUY A PASTA CLAWforget the cream, this is technique cooking1 lb box of fettuccine. (DeCecco) Cooked al dente. SAVE THE WATERAdd some hot pasta water (4 oz avg. ladle) to a warm (not hot) skillet. Add 2tbs butter (high butterfat content)Add 2tbs EVOOSwirl til meltedAdd pasta and mix gently, coating the pastaAdd Pecorino and Parmesan (4oz and 4oz)Toss gently.Add water by the ounce until the sauce is creamy. bit by bitsalt (maldon) and pepper (tellicherry) to tasteSERVE IMMEDIATELY.

Oh, lord no. Corn starch has no place in Alfredo sauce.

We ate at Musso and Frank’s in Hollywood this past week, where they tell the tale of Mary Pickford and Douglas Fairbanks and the Alfredo recipe they brought back from Rome. Theirs was delicious, so when I got back home I felt compelled to research various Alfredo recipes. I stuck to the sauce recipe as written, but added freshly ground nutmeg and parsley at the end and served it over pasta, shrimp and veggies. I’ve made a number of Alfredo recipes in my time, but this was by far the best yet.

Has anyone tried to substitute the heavy cream with milk or low fat milk and use corn starch as thickener?

Chef Alfredo introduced this standby Italian weeknight dinner to American tourists and then named it after himself to imply provenance. Italians call it Pasta Bianca and have making it for their children for generations.

I made with both ½ and ½ and with evaporated milk. I found both to work but felt the evaporated milk worked a bit better for me. I used just a bit of pasta water added to the evaporated milk to help thicken.

This recipe needs a tablespoon of salt. Or salt to taste at the table. It is very bland without.

If one were to serve this over pasta, how many people would it serve?

When I made this, I allowed the sauce to thicken, it takes about 9 minutes. I added a pinch of nutmeg, a pinch of salt, a pinch of crushed red pepper, a pinch of lemon zest, a tiny spritz of lemon juice. Then toss pasta into sauce, along with any protein you cooked separately.

Renzo and Jeff are absolutely correct. This recipe is not the original as cream is never used in it. Butter, parmigiano Reggiano (never Kraft grated cheese) and the salted water that the pasta was cooked in. Only. If you make your own fettuccine, which you do relatively easily with a food processor and a pasta Machine (well worth it from my opinion), the dish is actually impressively light and balanced. You can put cream in it if you want, it’s just not authentic and it’s heavier and denser.

Depending on how much sauce you use per serving but I’d estimate four bowls of pasta with decent coverage.

Made this recipe, increased the garlic by double, added generous lemon pepper and fondor, and served over shrimp and noodles. Rave reviews!!

This is a very tasty Alfredo sauce, however, DO NOT EVEN THINK ABOUT GETTING IT CLOSE TO BOILING. I inadvertently allowed my sauce to barely touch the point of boiling, I immediately turned the heat down and moved it to another burner but ended up with what looked like scrambled eggs in a butter sauce. It was just for my husband and I so we went ahead and had it on Gnocchi as planned.

Made a 1/2 recipe, still using 1 egg yolk. It came out fine.

I would just like to remind everyone that butter is simply heavy cream that was whipped for a long time. It’s okay and not inherently bad.

Quick, easy, and exceptional.

Mine would not thicken up, so I cooked a little bit longer, and the oil started to separate out. Thank goodness I had some sodium citrate and that fixed the problem. Absolutely delicious! (I’m wondering if it didn’t thicken up because I used a non-hom*ogenized organic whipping cream?)

It’s perfect.

Quick, simple, ideal after a day of skiing, homemade and delicious. Most especially, not fussy: give or take maybe about a cup or cup and half or so… The technique is perfection. Used lots of black pepper and I was a hero.

Sauce clotted pretty heavily

Used Fairlife Whole milk to make it a bit lighter and added the zest of 1 lemon - such a great core recipe! Remember to save pasta water to loosen up the sauce as it will tighten up once you add the pasta.

This was a super simple and delicious recipe. I only used 1 cup heavy cream since I didn’t cook a whole pound of pasta and it was the perfect amount! Also added in red pepper flakes to add a little bite to it. Highly recommend, silky, and flavorful!

A family favorite. How do I make just one serving?

Double the garlic and mix the sauce in w/ the browned protein’s fond after draining the oil.

I appreciate the delicious simplicity of the recipe and the biographical origin : Alfredo. (Ideal for myself, a novice, who especially favors the ingredients.

Mine turned out yellow with the cheese looking curdled and oily. I think I had the heat on too high. I’ll try again probably using more cream.

Don't mess with this, it's perfect.