Alfredo Sauce

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
about 2 cups
Level:
Easy

Ingredients
  • 1 stick butter
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 cups freshly grated Parmesan
  • Pasta cooking water, as needed
Directions

In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.

Toss to combine, thinning with pasta water if necessary.


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4.4 45
This recipe turned out great... My family LOVED IT!!!  A new family favorite.  I tweeked it just a lil bit... Added a pinch of garlic & about 3 ounces of cream cheese.  You must use fresh Parmesan & grate it yourself...  item not reviewed by moderator and published
Came out lumpy and had to throw it out. item not reviewed by moderator and published
Loved it! The first time I made it using packaged shredded cheese and it was lumpy, the cheese never melted smoothly. This time I used freshly grated parmesan just as the recipe calls for and it was perfect and very creamy. item not reviewed by moderator and published
I'm so sorry to give a poor review because I love Ree and love every other recipe I've tried. This one just wasn't good. I followed it exactly and it turned out bland and just awful! Sorry :( item not reviewed by moderator and published
Really easy to make and very tasty. item not reviewed by moderator and published
Disappointing item not reviewed by moderator and published
wow - made this tonight, added chicken, mushrooms and sweet peas....FANTASTIC item not reviewed by moderator and published
made this tonight. used 1 cup of Pecorino and 1 cup Parmesan. YUM. Did i really just make that? Wow too easy !!! try it. item not reviewed by moderator and published
So very simple to make. And it tasted dreamy. I added sausage to the pasta as well and even the picky kids in my family loved it. Their question, "Did you really make this yourself, or are you joking?", as they licked their plates clean! P.S.: I'm a very good cook. Lol. Just try to convince the kids of that... item not reviewed by moderator and published
Very easy!! Fantastic flavor. We added Italian sausage and it was very yummy. So rich we couldn't finish off our bowls, but I will make it often. item not reviewed by moderator and published
A basic recipe, yes. But many Americans rely on pre-packaged foods and don't realize how easy it is to make from scratch! I've been making this recipe for years (mom taught me), it's wonderful and we love it. We just don't make it too often because of the fat and calorie content. Thanks Ree item not reviewed by moderator and published
I use 1 stick of salted butter, 1 cup of heavy cream, 1 lb frozen shrimp defrosted, 1 cup fresh parmasean cheese, and about 1-2 tbsp of fresh parsley cut up fine. After i melted stick of butter and heavy cream, i sprinkled salt/pepper/paprika on the shrimp , then added the shrimp to the sauce and cooked for about 10 minutes or until shrimp are done. Then I slowly added the 1 cup of parmasean cheese until melted, then added the parsley. It was delicious. We have made this recipe before but the kids thought the sauce was too thick. It was absolutely perfect this time. A keeper!!! item not reviewed by moderator and published
This is the recipe my late husband used! It is the best Alfredo I've ever had. One thing he used to do was add fresh radicchio - it not only added a great hit of sharp flavor, it added a pretty purple punch of color to the white on white dish. item not reviewed by moderator and published
This is delicious. I swapped out regular salt for garlic salt and it tasted just like a restaurant would make. I'll be making this again! item not reviewed by moderator and published
Alfredo sauce? Seriously? This is basic cooking 101. item not reviewed by moderator and published
Everything I have ever made for Ree's recipes have been excellent this dish is not any different. Yum, yum, yummy! item not reviewed by moderator and published
This was so good! But if we are going to eat like this we better be ready to stay in shape! http://935c49sfg7qj7j4onb7kwjml3s.hop.clickbank.net/ item not reviewed by moderator and published
Very yummy and useful sauce! item not reviewed by moderator and published
Used grated parmesan and pepperjack with garlic, onion and fresh mushroom! Delicious - thank you! item not reviewed by moderator and published
Great recipe!!! A must is grating your own Parmesan cheese. Very quick to make. item not reviewed by moderator and published
Ree is an amazing individual and I love her, as a person. As cook though, I am constantly disappointed. Her food looks great but is always lacking. This recipe is another disappointment. The sauce is runny and grainy. Personality alone can only get you so far Ree, step it up! item not reviewed by moderator and published
AWESOME!!!, i have had it plain, with mushrooms, with broccoli, can't go wrong, my husband LOVES alfredo sauce and says this is the best recipe he has ever had item not reviewed by moderator and published
On the Alfredo sauce, the cheese needs to be added slowly--that is a critical part that must be added to the recipe item not reviewed by moderator and published
So I'm not sure what I did "wrong", but I used about half the cheese and still had to thin with milk because it was almost a paste.That said, it was DELICIOUS! If this is wrong I don't want to be right. :) item not reviewed by moderator and published
Love this receipt. Had it for dinner and family loved it also. item not reviewed by moderator and published
Delicious! Very easy to make. item not reviewed by moderator and published
I wish chef's would quit saying "one stick or two sticks" or butter and give the measurement instead. Butter is packaged differently in different places. I saw the show and her "one stick" looked like 1 cup because with the way my butter is packaged, 1 stick is 1/2 cup. Could some one please tell me did you use 1/2 cup or 1 cup butter?????????? item not reviewed by moderator and published
Great item not reviewed by moderator and published
Simply delicious! This is the perfect ratio of cream to butter and cheese....the taste is phenomenal and really lets the fresh parmesan taste shine through. Many other recipes have a ton of ingredients, but this has only a few and packs lots of flavor. item not reviewed by moderator and published
So easy and delicious-I added garlic sauce and chopped spinach (fresh). Thank you! item not reviewed by moderator and published
I will never buy Alfredo sauce in a jar again....This was easy and so simple to make, with just a little effort. I listen to the other reviews about the salt and they were correct. The cheese has enough salt, so I added garlic,shallots, shrimp and a drain can of sweet peas to the dish for color. This was a last minute put together meal so my pasta star was spaghetti. I cannot lose with Ree's recipes this makes dish number three.... item not reviewed by moderator and published
Added a teaspoon of minced garlic as per other reviews and my family loved this recipe! item not reviewed by moderator and published
This recipe is delicious & easy! I used Kraft shredded parmesan, romano, and asiago cheeses -7 oz jar. No need to use salt, the cheeses have plenty. I also did not add any past water, not needed. I added grilled shrimp, & a sautéed yellow bell pepper to the fetticine noodles topped with the sauce. I will make this recipe again & share with friends. item not reviewed by moderator and published
Fabulous base recipe - I do agree with adding garlic for depth of flavor. We like lots, but that's our preference. "lots" to us meant about 5 cloves in this. A keeper!! Thanks, Ree! item not reviewed by moderator and published
Great receipt loved the show also. But I need help how do I make a sauce that taste like Alfredo Sauce and not just a white sauce if my girl can't eat aged cheeses like Parmesan Cheese because they are migraine triggers. item not reviewed by moderator and published
easy great but i sure hate to throw out all the good pasta just to get pasta water notice no pasta in receipt just its water please fix item not reviewed by moderator and published
Why anyone would buy Alfredo sauce in a jar is beyond me; not when you can make this! SOOOOO easy, fast and so delicious! Hint: I used GOOD parmesan cheese and just a pinch of nutmeg. I grilled shrimp/spinach and boiled fettuchini noodles, blended all together. What a perfect dinner! Thank you Food Network and Ree! Great enough that I'll make it for dinner guests! item not reviewed by moderator and published
This sauce is delicious and easy to make. My family loved it. item not reviewed by moderator and published
I'm only 16, and it was fun and easy to make. My parents were so surprised at the meal i made with this sauce. item not reviewed by moderator and published
Couple of cloves of minced garlic would give it another depth of flavor....but other than that, this recipe is the most delicious and simplest and the bomb! Mahalo Ree..love your show... item not reviewed by moderator and published
This is a very solid base for Alfredo, but I'd skip the salting of the butter and cream, as there is plenty of saltiness in the parmesan cheese. Adding a little minced garlic also does wonders for it. item not reviewed by moderator and published
Awesome! Never thought alfredo sauce could be so easy! item not reviewed by moderator and published
My whole family loved this!!! No more jar Alfredo sauce for us. Thanks! item not reviewed by moderator and published
awesome and easy item not reviewed by moderator and published
My husband loves this Alfredo Sauce....so easy to make and it tastes better than any restaurant Alfredo Sauce we have ever had. Way to go Ree! item not reviewed by moderator and published
Why add your recipe to comments about Mrs. Drummond's alfredo sauce? This isn't about you. You should compliment her sauce, then post yours to Pinterest, etc. item not reviewed by moderator and published
FYI there are some people out there that are learning to cook. Not everyone is born to be an expert at cooking. Please try and be nice. item not reviewed by moderator and published
It's not even about learning to cook. Sometimes basic = classic. I wonder what the requirements are for brenro to call it "Alfredo". item not reviewed by moderator and published
Brenro12: Yes, this is the base recipe for alfredo sauce. A true chef wouldn't leave such a comment, but would suggest ingredients to add or replace, or recommend a technique or an extra step in the process. Like garlic? add fresh garlic. Like himilayian pink salt? then replace regular salt. There is nothing wrong with simplicity, and with experience, you will learn that someday. item not reviewed by moderator and published
I know I grew up with a mother that used canned cream soups and store-bought jarred sauces. I never knew how to make the simple classics until I started cooking - even now, in my 40's, I'm still searching for ways to avoid processed ready-made foods and utilize whole-food ingredients in my cooking. People are too quick to judge. It's best to stay encouraging and positive. item not reviewed by moderator and published
Did you use freshly grated cheese? Pre-grated cheese often has additives to keep it from clumping. That can cause a grainy texture. The 'boxed' cheese is particularly bad, lots of fillers and NO flavor. Your best bet is to buy a wedge of Parm and grate it in your food processor. If that's not an option, buy the shaved bits in your specialty cheese area. item not reviewed by moderator and published
This sauce also "breaks" if you get it too hot. It shouldn't boil. item not reviewed by moderator and published
The problem is the ingredients used not the recipe. Low quality parmesan cheese such as the one in the green package will always get grainy if cooked. Same problem if used in lasagna or stuffed shells with ricotta. It will ruin the texture and it is not meant to be used in cooking. It has too many junk ingredients. Since Parmigiano-Reggiano (the best $20 per pound) is very costly, a wedge of Grano Padano is affordable ($7 per pound) and a pound yields a lot of grated cheese and melts smoothly. item not reviewed by moderator and published
Recipe says to add pasta water if the sauce needs to be thinned, fyi. Maybe that will work better for you. I haven't tried this recipe yet but we sure will. A lot of great reviews! item not reviewed by moderator and published
Although some butter may be packaged differently, the measurements are always the same. One stick of butter equals 1/2 cup or 4 ounces. I usually buy Kerrygold grass-fed butter (unsalted) and it is packaged in 8 ounce blocks, so I often need to pull out my trusty digital scale to measure out the butter for recipes that call for 2 tbsp. butter or 2 ounces of butter, etc. I hope this helps..... :) item not reviewed by moderator and published
so she used 1/2 cup butter? sure looked like more than that in the show. item not reviewed by moderator and published
She tripled the recipe on the show because she was making it for a lot of people. The recipe above is correct. One stick is 1/2 cup. item not reviewed by moderator and published
Thank you for your help! item not reviewed by moderator and published
1 stick of butter in the US is 113g of butter which is 1/2 cup item not reviewed by moderator and published
Look into vegan cheeses that are usually made from soy. You should be able to find a parmesan flavor. Good luck! item not reviewed by moderator and published
You might try cream cheese. item not reviewed by moderator and published
Try a little mustard and a little nutritional yeast (I have seen nutritional yeast added to other dishes for a cheese-ish flavour; haven't tried it in this myself) if those are not also migraine triggers. item not reviewed by moderator and published
Just a note. She is making this for a pasta bar for her daughter's 16th bday. You don't throw out the pasta. Other recipes also call for using the pasta water in a recipe. You definitely gave me a laugh. I'm going to try for our Super Bowl party. item not reviewed by moderator and published
oops Ree made a mistake but then so did you (receipt instead of recipe) item not reviewed by moderator and published
The recipe is for Alfredo Sauce not Fettuccine Alfredo or Pasta Alfredo, use whatever pasta you want seems simple. item not reviewed by moderator and published
Recipes can also be called receipts, so the original poster didn't make a mistake. item not reviewed by moderator and published
No mistake - the recipe is for the SAUCE only. You put the sauce on whatever you want to put it on. Like pasta. item not reviewed by moderator and published
REALLY WITH THIS COMMENT??????? COME ON...... item not reviewed by moderator and published
Love all Ree's recipes.....and I think Fettuccini noodles are the best for alfredo sauce......some noodles just taste better with a certain sauce and this is one of them... item not reviewed by moderator and published
Alfredo sauce is for pasta... you have to boil pasta if you plan to make alfredo sauce...any pasta... item not reviewed by moderator and published

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