In just minutes you can easily make this restaurant quality Alfredo sauce at home. And let’s not forget, unlike what we’ve been told for many years, we shouldn’t be afraid of these “good fats.” So don’t waste any time giving this tasty and inexpensive sauce a try poured over some whole-grain noodles and lots of fresh seasonal veggies. It would also work well in a “white lasagne” or extra creamy macaroni dish. No matter what, you just cannot go wrong when you start with fresh cream and butter!
Super Easy Alfredo Sauce
Serves: 4-5
Adapted from Essentials of Classic Italian Cooking
Ingredients
- 1 lb boxed or
- homemade
- 100% whole-grain pasta
- 2 tablespoons butter, preferably organic
- 1 cup heavy whipping cream, preferably organic
- ⅔ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- In a large pot, boil the pasta according to package directions
- Meanwhile melt all the butter and ⅔ of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon.
- Once the cream and butter start to thicken (after a couple minutes) turn the heat off.
- When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture.
- Turn the heat back on to medium-low and add the remaining ⅓ cup cream and all of the Parmesan cheese.
- Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.
I made this tonight. My 5 year old daughter and I scarfed it down. In a separate pan I sauteed some frozen shrimp and mushrooms. I also added some organic frozen peas at the very end. Delicious! I was really craving our local favorite italian restaurant but this was just as good! (Minus having someone serve it to you and do all the clean up
) Thank you for all that you do!
I just finished making this…it was good but there wasn’t enough sauce…now I admit I do like my pasta to drown in my sauce…but this wasn’t enough for my hubby…who is a sauce minimalist….wonder what I did wrong
You could just double the sauce next time if you prefer more.
I had the same issue. I don’t like a lot of sauce myself anyway but there wasn’t enough to even coat the 1lb of pasta the recipe called for. So I whipped up another batch since it’s so easy to do and that turned out great.
[...] Seven: Homemade fettucine served with cream sauce made by combining homemade alfredo with leftover sorrel pesto from day [...]
This was really good. We added peas and shrimp to it and added a little extra grated parmesan on top, delicious.
[...] never buy jarred alfredo sauce again. It was too easy and too delicious. Check out the recipe here. alfredo sauce: whipping cream, freshly grated parmesan cheese, and [...]
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Have you ever tried making extra and freezing it? SO excited to try this, especially because I already have all of the ingredients in my fridge
I’ve been told that real cream based sauces don’t freeze well. Hopefully someone else knows a trick!
Hi Jennifer. No, our team has not tried freezing this before, but it might work. If you decide to try it, let us know how it turns out. Jill
[...] and it worked great. Boil for 5 minutes , toss with some homemade alfredo sauce (recipe I found at 100 Days of Real Food’s ) and enjoy!. I’d say the whole thing took about 15 min. definitely going to make this [...]
I make Marcella Hazan’s fettuccine all’alredo quite often. The secret is to use real parmigiano reggiano. That’s what gives the dish its flavor. Do not use the Parmesan in the green can! I cook a lot from Marcella’s Classic books- the tuscan meatloaf, lentil soup and bolegnese sauce, greens beans, and sauteed peas are on regular rotation at our house.
what about adding cream cheese to recipes?
To this one or in general?
well in general, because I know that you can add cream cheese to things to both give flavor and add creamy-ness
This is exactly how I cook mine! Except I add about 4 small cloves of garlic and 1 tbs of minced onion (fresh). Everyone always raves about it. Very easy and very yummy!
Amazing! So good with sauteed mushrooms on top. Have to admit, I’m not “all organic” yet but I can’t believe how easy it is to eat real food. Best part, I think I have enough for lunches and a dinner to spare! Take that, Dangelo’s!
[...] Seven: Homemade fettucine served with cream sauce made by combining homemade alfredo with leftover sorrel pesto from day [...]
I made this last night and doubled the sauce. I messed up a little while making it (adding all the cream at first, oops!), but it still came out wonderful! Much better than from a jar!
Although I like a lot of sauce so next time I’ll probably triple it, or only use half the noodles (we have leftovers, but I’m not sure if it keeps well?). Thanks for the recipe, I’ll definitely be using this over the jarred kind from now on!
This is a family favorite! True but really I’m just testing the new recipe rating functionality. Jason Leake
Thanks for the recipe! I added 4 oz. Horizon cream cheese and it made the sauce thick and saucy. I have made alfredo before and it never seems right, it absorbs into the noodles and there’s never any sauce. Cream cheese did the trick! I also added steamed broccoli and carrots to mine.
[...] using this recipe. I set aside the bones and half the meat for another night (keep reading). I used this recipe for the alfredo sauce. It was so [...]
[...] using this recipe. I set aside the bones and half the meat for another night (keep reading). I used this recipe for the alfredo sauce. It was so [...]
Easy and delicious! I used pecorino Romano cheese instead and canned what I did not use. It does thicken upon standing. I’m so happy I found this recipe; pasta Alfredo is my favorite and now I can make it at home.
Not only was this recipe AMAZING, it was so easy!! Thank you for this recipe!!
Sounds yummy! My recipe is a little different, adding in a cup of milk, garlic, and a small bit of fontina (fontinella) cheese to get a good (olive garden) flavor.
I made this tonight and it was sooo good. I cannot tell you how excited I am about the fact I can make my own Alfredo sauce. I did not add all the noodles due to what everyone else said about sauce not being enough.
Ok, so this may be a silly question, but if you are just going for the sauce and not the noodles.. do you just follow the recipe and just add in the last part of the cream and cheese and thats it? or do you add all the cream at first and then just add the cheese by itself at the end? Thanks!
H Brandi. If you are just making the sauce and not adding noodles, you can go ahead and add the second part of the cream after thickening the first part. ~Amy
I like to sautee some fresh GARLIC in the butter. YUMMO.
[...] adapted this recipe from 100 Days of Real Food, which is this awesome blog that talks about moving from a diet of highly processed items to more [...]