3-Ingredient Alfredo Sauce

A white sauce is being poured from a jug onto a bowl of fettuccine pasta, garnished with grated cheese and chopped parsley.

This 3-Ingredient Alfredo Sauce is creamy, smooth, and ready in minutes. Butter, cream, real Parmesan…and that’s it. Simple, classic, and seriously good.

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, homemade alfredo sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 380kcal

Author Katie Cooksey

Ingredients

1/2 cup salted butter
1 cup heavy cream
1 1/2 cups Parmigiano-Reggiano freshly grated
salt to taste
black pepper freshly ground, to taste

US Customary - Metric

Instructions

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted, reduce heat to medium-low.
Immediately stir in the heavy cream. Pan may sizzle, but as you stir it will subside.
Whisk in the freshly grated cheese and continue stirring until the cheese is completely melted and the sauce is smooth. Taste and add salt and black pepper, as desired.
Use sauce immediately by tossing it with hot pasta and serve right away*.

Video

Notes

*If it sits, the sauce tends to thicken up, so add in a splash of reserved pasta water to keep things loose

Storage Instructions

Alfredo sauce is best enjoyed right away, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or reserved pasta water to loosen the sauce. Freezing is not recommended, as the sauce can separate once thawed.

Nutrition