Authentic Homemade Alfredo Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
710 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Homemade Alfredo Sauce Recipe
Description
This recipe starts by melting cubed unsalted butter and sprinkling in Parmesan cheese, which begins to melt from the heat. Meanwhile, fettuccine pasta, either dried or fresh, is cooked to al dente in boiling salted water and then drained. Adding hot pasta water gradually while tossing the pasta with the butter and cheese allows the starches to emulsify the sauce, preventing cheese clumps and ensuring smoothness.
The final dish features a creamy sauce that clings to each pasta strand with a mild salty, nutty Parmesan flavor and soft buttery richness. Seasoning with salt and black pepper enhances balance, while a garnish of extra Parmesan or fresh parsley adds contrast. The gentle tossing technique is key to combining ingredients without breaking the sauce.
This sauce is designed to be served immediately for best texture and has make-ahead storage recommendations for refrigerated leftovers reheated gently with added water to restore creaminess. Substitutions like Pecorino Romano for Parmesan are possible. Achieving al dente pasta and attentive stirring help avoid clumping and maintain the dish’s signature smooth sauce.
Ingredients
- 8 tablespoons butter cubed, unsalted
- ¾ cup Parmesan Cheese freshly grated, plus 1/4 cup for garnish
- ½ cup pasta water hot
- 1 pound fettuccine dried
- 1 ½ pounds Fettuccine pasta fresh
- salt to taste
- black pepper to taste
Instructions
- Start by adding the cubed unsalted butter to a large bowl or frying pan.
- Next, sprinkle half of the parmesan cheese over top of the butter.
- Drop the fettuccine pasta in a large pot of boiling salted water. If you are using dry pasta this will take 7 to 8 minutes for it to reach al dente. When using fresh pasta, it will only take 90 seconds to two minutes for it to reach al dente.
- Drain the pasta and add it to the bowl with the butter and parmesan cheese.
- Add about ½ cup of hot pasta water to the bowl as well.
- Begin tossing the pasta by slightly dipping the bowl down, sharply pushing it forward, then immediately bring it back. This will take some practice.
- While tossing, being to sprinkle in the remaining parmesan cheese.
- Season with salt and pepper.
- Serve with additional parmesan cheese. Add optional garnish of chopped fresh flat-leaf Italian parsley.
Notes
- Serve the Alfredo sauce immediately after preparation for the best flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days; do not freeze.
- Reheat gently over low heat with added water to maintain creaminess.
- If Parmesan clumps occur, reduce the heat and stir constantly to melt smoothly.
- Fresh pasta cooks faster (90 sec to 2 min) than dried (7-8 min) so adjust accordingly.
- Use a technique of tossing the pasta vigorously to emulsify the sauce with hot pasta water.
- For a different cheese flavor, Pecorino Romano can substitute Parmesan.
- Al dente pasta should be firm but not chalky or hard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 81g | 27% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 329mg | 14% |
| Potassium | 301mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 916IU | 18% |
| Calcium | 269mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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