Easy Alfredo Sauce is a versatile, rich, creamy sauce, ideal with pasta. Made with cream, garlic, parmesan cheese, and Italian herbs. Very quick and easy to make.
What is Alfredo Sauce?
Alfredo sauce is a traditional Italian white sauce, originally made up of cheese and butter. Over the years, it has been adapted, mainly by Americans, in many ways, and now, usually consists of butter, cream, garlic and parmesan cheese.
How is Alfredo Sauce Used?
Alfredo Sauce is usually served with pasta, and used as a 'coating' sauce due to it being thick. Flat, long pastas such as, linguini, fettuccine and tagliatelle are commonly paired with Alfredo Sauce. You can also use it in a pasta bake as a vehicle for carrying more moisture and flavor.
Is Alfredo Sauce the same as Bechemel Sauce?
The simple answer is no. The ingredients for a Bechemel sauce are made up of flour, butter and milk, (a roux sauce), so it isn't as rich. It usually doesn't have cheese added, depending on the recipe you are using the bechemel for, but is a plain white sauce. Our Moussaka recipe uses a bechemel sauce with cheddar cheese added.
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Prep time
10 minutes
Cook Time
5 minutes
Serves
4
Ingredients
3 Tablespoons unsalted butter
1 garlic clove, chopped or crushed
½ tbsp dried Italian or mixed herbs
2 cups or 470 ml double or heavy cream
¾ cup or 75g Parmesan, grated
1 cup or 55 g fresh flat leaf parsley, roughly chopped (optional)
Salt and freshly cracked black pepper
Instructions
- Melt the butter in a medium-sized saucepan over a gentle heat. Do not allow the butter to brown.
2. Add the crushed garlic and allow to soften, stirring frequently.
3. Lower the heat and stir in the cream. Keep stirring to avoid the mixture splitting until it reaches a simmer. The sauce will thicken in 8-10 minutes.
Keeping the heat low will avoid the cream from splitting
4. Remove the saucepan from the heat. Slowly add the Parmesan cheese, stirring constantly, until the sauce is smooth. Finally, stir in the salt, pepper and herbs.
Storage
Store leftover Alfredo in an airtight container for up to 1 week in the refrigerator.
Freezing alfredo sauce in air tight containers or bags will last for up to 1 month.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Easy Alfredo Sauce
Easy Alfredo Sauce is a versatile, rich, creamy sauce, ideal with pasta. Made with cream, garlic, parmesan cheese, and Italian herbs. Very quick and easy to make.
Ingredients
- 3 Tablespoons unsalted butter
- 1 garlic clove, chopped or crushed
- ½ tbsp dried Italian or mixed herbs
- 2 cups or 470 ml double /heavy cream
- ¾ cup or 75g Parmesan, grated
- 1 cup or 55 g fresh flat leaf parsley, roughly chopped (optional)
- Salt and freshly cracked black pepper
Instructions
- Melt the butter in a medium-sized saucepan over a gentle heat. Do not allow the butter to brown.
- Add the crushed garlic and allow to soften, stirring frequently.
- Lower the heat and stir in the cream. Keep stirring to avoid the mixture splitting until it reaches a simmer. The sauce will thicken in 8-10 minutes.
- Remove the saucepan from the heat. Slowly add the Parmesan cheese, stirring constantly, until the sauce is smooth. Finally, stir in the salt, pepper and herbs.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 462Total Fat: 43gSaturated Fat: 28gUnsaturated Fat: 16gCholesterol: 130mgSodium: 4257mgCarbohydrates: 16gFiber: 5gSugar: 3gProtein: 5g
Nutrition information isn’t always accurate
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