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Homemade Alfredo Sauce

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Author: Imma Published:1/24/2019Updated:8/28/2021
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Homemade Alfredo Sauce – cheesy, creamy, smooth and flavorful Alfredo sauce made from scratch with that delicious garlic and Italian seasoning flavor. It comes together in 20 minutes. You won’t ever need the store-bought jarred sauce again!

Homemade Alfredo Sauce

In case you haven’t noticed, I do love red tomato-based sauce! But when it comes to pasta, I’m kinda in the middle between red and white sauce…until now. I have been raving for days with this homemade Alfredo sauce. As a matter of fact, I’ve added this creamy flavorful sauce on my dishes for about 4 days in a row last week. Can you imagine that?

Well, you couldn’t blame me. The flavors and textures are on point that I think it could rival well to that of a restaurant and it soooo easy to prepare; comes ready in less than 20 minutes.

What is Alfredo Sauce?

While I may have written this down before, for those who are still new on the blog, Alfredo sauce is a rich, creamy, cheesy and flavorful white sauce that originated in Rome, Italy. It’s usually made primarily of butter, Parmesan cheese, cream and a few other seasonings. Alfredo sauce are traditionally added to pastas and has remain to be one of the top favorite pasta sauce in decades especially here in the U.S.

Homemade Alfredo Sauce

What is the difference between carbonara and Alfredo sauce?

Both of these white sauces are hallmarks of Italian comfort food that are both creamy and white in color. While they closely resemble each other in appearance, Carbonara and Alfredo sauces have couple of differences that you can spot.

They may both have this creamy and velvety texture but the differences can be determined on how they feel on the tongue. The pancetta or cured pork found in a carbonara sauce adds a crunchy note to the silkiness of the sauce, whereas Alfredo sauce has this luxurious one-note texture all throughout with its buttery and velvety features.

Furthermore, a carbonara sauce has more like an earthy, porky flavor while the Alfredo sauce is on the buttery side. Carbonara also has  this bolder yellow hue since it includes egg yolks in it.

Homemade Alfredo Sauce

How to thicken Alfredo sauce?

There are a couple of ways for you to thicken an Alfredo sauce. Here are just a few of them:

  • add a teaspoon of butter and turn the heat to medium and keep on stirring until you achieve your desired consistency
  • take 1 tsp of corn flour or corn starch and mix and dissolve it in a cold water ( 3 tsp cold water for corn flour and 1 tsp for cornstarch). Add the mixture while the sauce is still boiling.
  • cubed cream cheese (like what I used to thicken this sauce)
  • freshly grated mozzarella cheese. Add the cheese as it slowly boils at  a low temp. You may replace mozzarella cheese with  Parmeggiano Reggiano

Can you freeze Alfredo sauce?

Now that’s a pretty good question. Frozen Alfredo sauce actually last for 3- 4 months, however, it is more likely to change its color to yellow. But don’t fret out! The separation of fat and water causing it to turn yellow will blend back together after thawing.

Take note though, that Alfredo sauce is best frozen right after it’s made while it is still fresh. To freeze, simply pour the amount Alfredo sauce you wish to freeze in a resealable freezer bag, leaving some space to allow the sauce to expand during freezing. You also need to press it gently to remove any excess air before placing it in the freezer. And don’t forget to label it with the current date for tracking.

Once ready to use, just thaw it in the fridge 12 hours to a day, whisk it well and simmer the mixture in the saucepan until it thickens.

You can also store leftover sauce in the fridge for 2-3 days.

Homemade Alfredo Sauce

Serve it over pasta and top with seared chicken like this family-favorite Chicken Alfredo Pasta. But wait, you can also serve Alfredo sauce on salads as a dressing, dips for crackers and veggies, and as sauces for casserole dishes. Or you could also enjoy roasted veggies (like cauliflower, brussel sprouts,and potatoes) slathered with Alfredo sauce. You see, you can use it not just on pasta!

Enjoy!

 

Tips and Notes:

  1. Use freshly grated Parmesan cheese as it melts easily into the sauce.
  2. You can replace Parmesan cheese with Parmigiano-Reggiano or Fontina.
  3. If your sauce keeps on breaking (butter separates from the sauce like an oil), your heat could be way too high and the milk has scorched causing the butter to separate. You don’t want the sauce to boil in this recipe.
  4. Add a bit of cayenne pepper if you want a little kick to your dish.

 

 

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Homemade Alfredo Sauce over linguine
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Homemade Alfredo Sauce

Homemade Alfredo Sauce - cheesy, creamy, smooth and flavorful Alfredo sauce made from scratch with that delicious garlic and Italian seasoning flavor. It comes together in 20 minutes. You won't ever need the store-bought jarred sauce again!
5 from 2 votes
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Italian
Servings 4

Ingredients

  • 6-8 tablespoons butter
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh thyme
  • 1 teaspoon Italian Seasoning
  • 1 1/2 cups heavy whipping cream
  • ½ cup whole milk or half and half
  • 2-3 ounce soft cream cheese
  • 1 -1 ½ cup freshly grated parmesan cheese
  • salt and freshly ground pepper , to taste
US Customary - Metric

Instructions

  • Heat up skillet or sauce pan on medium heat then add butter to the pan followed by garlic, thyme and Italian seasoning. Saute for about 1-2 minutes, or just until the garlic is soft and fragrant.
  • Turn the heat down to medium-low. Whisk in cream and milk , then add cream cheese while whisking, until blended.
  • Add Parmesan cheese and continue to whisk until smooth.  Reduce heat to a simmer, then season with salt and pepper.
  • Simmer for about 3-4 minutes until it starts to thicken. Turn off heat and toss with pasta. Or let it cool then store in the fridge until ready to be used.

Nutrition Information:

Serving: 4servings| Calories: 2260kcal (113%)| Carbohydrates: 18g (6%)| Protein: 31g (62%)| Fat: 234g (360%)| Saturated Fat: 145g (906%)| Polyunsaturated Fat: 9g| Monounsaturated Fat: 65g| Trans Fat: 3g| Cholesterol: 776mg (259%)| Sodium: 1093mg (48%)| Potassium: 490mg (14%)| Fiber: 1g (4%)| Sugar: 3g (3%)| Vitamin A: 8671IU (173%)| Vitamin C: 7mg (8%)| Calcium: 913mg (91%)| Iron: 2mg (11%)
Author: Imma
Course: Condiment
Cuisine: Italian
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How to Make Alfredo Sauce

 

Heat up skillet or sauce pan on medium heat then add butter to the pan.

Followed by garlic, thyme and Italian seasoning. Saute for about 1-2 minutes, or just until the garlic is soft and fragrant.

Turn the heat down to medium-low. 

Whisk in cream and milk. 

Then add cream cheese.

Whisk until blended. 

Add Parmesan cheese and continue to whisk until smooth.

Reduce heat to a simmer, then season with salt and pepper. Simmer for about 3-4 minutes until it starts to thicken. Turn off heat and toss with pasta. Or let it cool then store in the fridge until ready to be used.

 

Alfredo Sauce
Alfredo Sauce
Alfredo Sauce

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Comments & Reviews
  1. Lin says

    Posted on 3/6 at 2:20PM

    5 stars
    How many will this serve?

    Reply
    • ImmaculateBites says

      Posted on 3/6 at 5:18PM

      It yields about 2 cups. So about 4 servings

      Reply
  2. Ed says

    Posted on 1/24 at 4:04PM

    Hi Imma, new to your great blog. I really do like the way you have the how to still pics and videos. I am waiting for an enamled cast iron dutch oven to come in the mail and I am going to jump all over your shrimp etoffee recipe also going to pick up a few ingredients and make your shrimp creole this weekend. Now that you have posted the Alfreado sauce recipe as well I am going to try the Alfredo on pasta, can’t wait, but I am going to play around with mixing the shrimp creole and alfredo and add some acid like a white pinot noir wine and leave out the tomatoes and use your shrimp stock like in the etoffee. You also mentioned seeing the difference between the carbonara and alfredo by the green parsley flecks in the alfredo. Did you omit the parsley in the recipe and instructions for a reason? Can’t wait to get into the Caribbean dishes. Going to focus on Cajun and Creole for right now to get ready for Mardi gras. I live in snow country and can you tell I have cabin fever thinking about spring time already. Lol
    Thanks for all you do Imma. Bon appetit.

    Reply
    • ImmaculateBites says

      Posted on 1/25 at 4:44PM

      Hi Ed, Parsley is mainly used to garnish the Alfredo sauce – the specks you see are from the Italian seasoning . Thanks for taking time out to share your thoughts with us. I hear you ! Need to post some Mardi Gras recipes next month. Happy Cooking !!!!

      Reply
  3. Colette Felix says

    Posted on 1/24 at 2:05PM

    5 stars
    How long can this stay in the fridge before being used?

    Reply
    • imma africanbites says

      Posted on 1/24 at 2:26PM

      Hi Colette. Safest one would be about 2-3 days.

      Reply

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