This simple Alfredo sauce is rich, creamy and easy to make. Delicious on a variety of pastas or to just dip breadsticks in.
Mmmm…..Alfredo! I’ve seen a lot of Alfredo sauce recipes pop up on Facebook and Pinterest lately. Most claim to be the easiest or the best or copycat Olive Garden recipes, however they are all pretty much the same recipe. They take a basic Alfredo sauce recipe and add cream cheese to it. Now I’m not saying these recipes are bad by any means. They do taste good. However, adding cream cheese to an already rich and somewhat fattening Alfredo sauce is just too heavy for my tummy. Let me show you how to make the perfect Alfredo sauce without unnecessary ingredients that turns out perfect every time!
I’ve been a little bit fascinated with the addition of cream cheese to an Alfredo sauce. The “why” of it, anyway. Alfredo sauce is already rich, flavorful and creamy, so why add cream cheese. The conclusion I’ve come to is that many people become frustrated when making a traditional Alfredo sauce because it can break and curdle and they don’t understand why. Cream cheese stabilizes the sauce making it harder to break and curdle. However it does make it super thick and when used in large amounts makes the sauce “gluey”. So what causes a traditional Alfredo to break and curdle? Two things actually. Using low fat cream, light cream, or half and half and then overheating the sauce. You want to use heavy cream because of the high fat content. The fat is what is going to thicken your sauce and it holds up at higher temperatures. Over heating or boiling lower fat content creams or milk breaks it down and causes the grainy, curdled texture. So if you use heavy cream and just simmer your sauce, you will end up with a perfect and delicious Alfredo sauce every time.
In a non-stick pot preferably, melt the butter over low heat. Add the garlic, white pepper, salt, and heavy cream. Just a note about the ingredients here. You must, must, must use real butter for Alfredo sauce. Substituting margarine or butter substitutes highly affects the flavor. Also, I use white pepper in my Alfredo instead of black pepper because I love the unique flavor of white pepper. It gives a little kick without being hot. I also really don’t like black specks in my pretty white sauce.
Bring the sauce to a simmer, not a boil over low heat. Once at a simmer, whisk in the parmesan cheese. Simmer for about 8 minutes, whisking semi-constantly. You’ll know your Alfredo is thick enough when it coats the back of a spoon like in the picture above. Remove it from the heat and serve with your favorite pasta or as a dip for breadsticks. Store leftovers in the fridge. When reheating, it is best to reheat on the stove, but if you want to reheat it is the microwave, heat it a little at a time stirring between 20 to 30 second intervals.
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This simple Alfredo sauce is rich, creamy and easy to make. Delicious on a variety of pastas or to just dip bread sticks in.
- 1/2 Cup Butter (no subs)
- 2 cloves of Garlic (minced)
- 1/8 tsp White Pepper
- 1/8 tsp Salt
- 2 Cups Heavy Cream
- 1/2 Cup grated Parmesan Cheese
- Melt the butter over low heat in a non-stick saucepan. Once melted, whisk in the garlic, white pepper, salt, and the heavy cream. Bring to a simmer (don’t boil) over low heat and whisk in the parmesan. Continue to simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and serve over pasta. Refrigerate the leftovers.
Keywords: alfredo, pasta, sauce
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