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
Watch how to make this recipe.
  • 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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4.5 80
5 star  item not reviewed by moderator and published
I made this just like the recipe says and it was delish!!! I had leftover low country boil I tossed the shrimp sausage and crab in with the Alfredo and pasta, it was super yummy! Will def be using this recipe again for our low country boil leftovers and much more!  item not reviewed by moderator and published
It was very good. item not reviewed by moderator and published
This is the best alfredo sauce I've ever had, and I've made it several times now. The ratio of cream to cheese is just right. The trick is to add the cheese very slowly, whisking thoroughly before adding more. Then if it's too thick when combined with the pasta, add a bit of pasta water. item not reviewed by moderator and published
two cups cream ,three fourth cheese,basil,butter and a pinch of smile.Great thank you.<br /> item not reviewed by moderator and published
Great sauce.  I made it alongside one of her others and both were amazing item not reviewed by moderator and published
All I'm going to say is that I try something  similar  and I lost it and I try  this great like someone  said I will never go jar again wonderful  for sure a keeper  love it  item not reviewed by moderator and published
Love this recipe,  but for me, 2 cups of heavy cream and 1 1/2 cups grated Parm worked best! Sometimes I also add minced garlic!  item not reviewed by moderator and published
The ratio of cream to cheese is off. Use 2 cups cream and 1.5 cups cheese. item not reviewed by moderator and published
Big Thumbs up! And simple, simple, simple.  item not reviewed by moderator and published
Umm not sure where i went wrong but i added a cup of heavy cream and stick of butter. Added the grated cheese and it seems way too cheesy and its clumping up not fully melting in the sauce. This was my first try so im hoping next time i get better :(  item not reviewed by moderator and published
Delicious and super easy to make! item not reviewed by moderator and published
This came out so tasty!  I added a clove of minced garlic and roasted red sweet pepper to the butter as it melted and then added the cream, adding a bit of pasta water to thin it a bit after simmering.  I drained pasta over chopped fresh greens and then mixed in the Alfredo sauce.   item not reviewed by moderator and published
Tastes just like the one from Olive Garden but better. I added garlic to mine and it came out great! item not reviewed by moderator and published
I made this tonight it was easy, fast and delicious.  I love her recipes. item not reviewed by moderator and published
Help please. Is heavy cream the same as heavy whipping cream? thanks for the help. item not reviewed by moderator and published
Very good, I also added roasted garlic as other reviewers mentioned and I did not add salt due to the sodium already in the butter and the parmesan cheese.  As others stated, it says to WARM the butter and the cream - overheating can cause the grainy texture.  Don't rush this one, I've learned the hard way. item not reviewed by moderator and published
Yuck!! Was way too salty and I barely added a pinch of salt.  Had to tone it down with more butter and cream. Plus it made my pasta dry and it was served immediately.  Had to use even more cream to help its texture.  I feel like I wasted expensive cheese and my time.  First time I haven't been impressed with one of her recipes. item not reviewed by moderator and published
Delicious and easy!<br /> item not reviewed by moderator and published
Can this be frozen? <div><br /></div> item not reviewed by moderator and published
First time making or eating from scratch alfredo.  I cooked this slowly.  First melted the butter, then sauteed 2 Tbsp store bought minced garlic (we love garlic), whisked in the cream, and very very very slowly added in a tub of Sargento pre-grated parm, whisking after each little sprinkle.  Took 10 minutes start to finish and is the best alfredo I've ever tasted.  I would drink this.  <br /> item not reviewed by moderator and published
Great recipe!  I used standard pre grated parmesan cheese, garlic herb seasoning while preparing it a 10 inch skillet. It came out perfect! Next time I'll use freshly grated parmesan cheese.  item not reviewed by moderator and published
It really is good item not reviewed by moderator and published
Loved  this  recipe  made  this  tonight  for dinner  added  chicken  and  dinner  rolls , my  family  enjoyed  this  meal. Thanks   item not reviewed by moderator and published
Tasted great. I took the liberty of adding some nutmeg, and it definitely helped. Texture was less than stellar, however - gritty and lumpy. item not reviewed by moderator and published
awesome, thanks!!<br /> item not reviewed by moderator and published
Because this recipe is so simple, you must use quality ingredients. The quality of each ingredient is highlighted rather than camouflaged. If you get decent Parmesan and grate it yourself, use real  butter and only a touch of salt the result is perfection. Highly recommended. Super easy and super smooth. item not reviewed by moderator and published
Nasty! Just plain awful item not reviewed by moderator and published
Perfect and easy a quick dinner saver  item not reviewed by moderator and published
Omg this is sooooooooooo good. I will never go back to a jar sauce ever again. item not reviewed by moderator and published
This was delish! Smelled and tasted like Red Lobster's. I added shrimp &amp;scallops. . YUM! New family favorite. I will NEVER buy jar Alfredo sauce again this was super easy! item not reviewed by moderator and published
1/2 cup of butter, used 35% cream. Added a pinch of roasted garlic. <div><br /></div><div>Easy to make and delicious as hell. </div><div><br /></div><div>Thanks.</div> item not reviewed by moderator and published
Is this a joke? The recipe is 4 sentences. item not reviewed by moderator and published
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 &amp; about 3 ounces of cream cheese.  You must use fresh Parmesan &amp; grate it yourself...  item not reviewed by moderator and published
I liked the recipe after I added a couple things. I hadn't made alfredo sauce in quite a while and was trying to refresh my memory when I ran across this one. I always add roasted garlic to my sauce and some fresh parsley at the end. That might help some of those who were saying it was bland. You don't really need to add salt because the cheese adds a fair amount, however, you could add a bit more to suit your taste. If it was lumpy it might have been because the heat was too high and the cream curdled. <br /> item not reviewed by moderator and published
I think the recipe was meant to be a guideline.  I love the consistency.  however I did make some minor modifications.  I was in need of a lot of sauce, so rather than simply doubling everything, I doubled the butter, tripled the cream, used shallot pepper and salt as well as some garlic.  I also used a combination of parm and fontina cheeses freshly shredded.  it came out wonderful.<br /> 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 &amp;amp; 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, &amp;amp; a sautéed yellow bell pepper to the fetticine noodles topped with the sauce. I will make this recipe again &amp;amp; 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
When your about to drain your pasta, save about a cup of the pasta water. When your making your sauce, after things are mixed, add bits of pasta water until it's thin to your liking. The first time I made it it was like paste. Second time I made it I kept the pasta water, added some, and it was perfect! item not reviewed by moderator and published
I had the same issue with clumpy cheese when I tried making it. I just now read on another website that you're supposed to remove the sauce from heat before adding cheese.<div><br /></div><div>"<span>Tip:</span><span> Be sure the pan is off the heat, as high heat can cause cheese to clump or become stringy rather than melt smoothly."</span></div><div><span><br /></span></div><div><span>Source: </span>http://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-alfredo-sauce/</div> item not reviewed by moderator and published
Another suggestion....make sure you use REAL parmesan cheese and not that fake stuff you have in the dairy section.  That cheese in the dairy has some coating on it that prevents the cheese from melting, leading to clumps.  You have to use the real (expensive) cheese.  :-) item not reviewed by moderator and published
Yes<div><br /></div> item not reviewed by moderator and published
You obviously have not heard of the "taste before you season" rule most cooks follow. Had you done so before adding salt, it would have been just fine. Also, did you mist the instructions of adding pasta water to thing the sauce? All you did is increase the caloric content and skew the entire recipe. The fault is yours, not Ree's.<br /> item not reviewed by moderator and published
u did it wrong<div><br /></div> item not reviewed by moderator and published
First, it is NOT 4 sentences; it is 4 ingredients. Second, classic recipes of a certain age are just this simple. You need to read more recipes and then perhaps you will be able to tell the difference between unnecessarily complicated recipes and the truly classic once that have been around for decades and sometimes centuries.<br /> item not reviewed by moderator and published
Did you grate your own fresh parmesan cheese?  Sometimes the pre-grated cheese has a coating of flour or cornstarch. item not reviewed by moderator and published
Unless you grate your own parmesan cheese, please be aware that packaged, pre-shreded cheeses are coated in cellulous to keep it fresh longer and to keep it from clumping. Additives will always cause problems in something this delicate.<br /> item not reviewed by moderator and published
u did it wrong too<div><br /></div> item not reviewed by moderator and published
Wow. Could you expand on what you did not like about it? Your comment is not a rating -- it is a hatchet job!<br /> item not reviewed by moderator and published
Oh come on.  There is no requirement to give details and the word "disappointing" is by no means a "hatchet job" (a nasty or malicious attack meant to harm or shame in public or to destroy someone's reputation).  Yes, I prefer to have details because it gives me more information, but I don't demand it.  She was disappointed, enough said.  I can't help but notice that you have replied sharply to multiple negative reviews.  That you like/love this recipe is terrific, but there's no reason to pounce on those who don't.<br /><br />This is not the recipe for us.  While we love the richness of the butter and heavy cream, it ended up being too heavy for us overall.  My version is lighter.  Of course, in cream sauces "lighter" is a relative term.  <br /><br />Of course with simple recipes it is critical to use the best ingredients.  I suspect that some of the negative reviews are due to (1) less than stellar quality ingredients and/or (2) heat too high at some point during cooking and/or (3) adding the cheese too fast.  I generally remove the pan from the heat when adding cheese and then return it to the heat briefly between additions.  For those who continue to have problems with clumping or graininess, I suggest either adding 2 tbs of pasta water with the butter and cream at the beginning or toss the freshly grated--must be freshly grated--cheese with 1 tsp of ap flour.  Starch (or acid) helps prevent cheese from seizing.  For those who find it too salty, there are two obvious choices.  You can either omit the extra salt (and pepper for that matter if you don't care for the bite it adds) or use unsalted butter.  It's always best to taste as you cook. <br /><br />In any case, I'm going back to my own recipe.  Hope that's enough detail.<br /> 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
I for one enjoyed her comments and how and when she added the shrimp.  It's something I would love to add to Ree's delicious sauce.  <br /> 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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