A quick alfredo sauce is your saving grace for a weeknight pasta dinner. Roasted garlic, heavy cream, and lots of parmesan cheese make this easy alfredo sauce come together in less than 10 minutes.
*this post contains affiliate links which means that I may receive a commission off of any products purchased through those links at no extra cost to you.*
There have been a few occasions where I have done live cooking demos, which I always find really fun to do. I love teaching people how to cook in person because I can see things click in their eyes and it’s also great to get their reaction when they taste something I’ve made.
This garlicky and creamy quick alfredo sauce is no exception. This sauce comes together quickly, making it an awesome option for a weeknight dinner but still gourmet enough to impress for date night.
This sauce is great for serving with homemade pasta, for a white sauce pizza, or even with some roasted chicken and veggies.
What is the Origin of Alfredo Sauce
Surprisingly, this sauce isn’t the result of being handed down for hundreds of years through Italian nonna’s. It was created by a Roman restaurateur, named Alfredo di Lello. He developed the infamous fettuccine alfredo dish we have all come to know and love.
Typically, an authentic alfredo sauce consists of heavy cream, butter, parmesan cheese, seasoned with salt and pepper. Of course there are variations of this sauce that can be found all over the place, however, I’m showing you my technique that sticks really close to the original.
I did my research with the help of my trusty Deluxe Food Lovers Companion. Read this post for 6 essential books every home cook should have in their kitchen.
Which Alfredo Sauce is the Best
So this question might be more directed towards the store jarred kind… but after making this sauce, you’ll never buy store-bought alfredo sauce ever again. It’s honestly the best alfredo sauce I’ve ever had and it’s super easy to make. Pinky promise.
Alfredo Sauce Ingredients
As I stated above, a traditional Alfredo sauce is made with butter, heavy cream, and parmesan cheese. I really think that heavy cream is the way to make this sauce. I’ve seen it made with milk and it’s just not the same in my book.
To make my alfredo sauce, you’ll only need a few ingredients
- Heavy cream
- Roasted garlic
- Shredded parmesan cheese (fresh!!!)
- Egg yolk
- Salt and Pepper
I typically have all of these at home so whipping some up really doesn’t take much time.
How to Make Alfredo Sauce from Scratch
When I say that this sauce is super easy to make, I really mean it. My secret to making this sauce super easy is making sure that everything is prepped ahead of time and in the order that I need it. What we like to call mise en place. You can read more about it with this post.
Having all of the ingredients prepped and in order makes it easier to make this sauce because the steps move quickly.
I add my roasted garlic and heavy cream into a pan at the same time, mixing the roasted garlic around to make sure it breaks up and mixes well with the cream.
Once the cream boils, that’s when you need to move quickly. Add the egg yolk and cheese, all while still whisking the hot cream. Then season and bam, done! Told you it’s that simple
How to Thicken Alfredo Sauce
When I used to work in professional kitchens, I saw many chefs make alfredo sauce using milk, thickened with a roux, and then add parmesan cheese to it. And many people do it that way. I don’t like that method though.
I feel like you really miss out on the creaminess of the heavy cream, as well as missing out on the simple thickening of this sauce.
Egg yolk and parmesan cheese.
People tend to freak out when they see eggs thickening anything because we all know how temperamental eggs can be. If they are heated too quickly, the can scramble and ruin a sauce.
The key to thickening a true alfredo sauce is to not only have everything in place beforehand but to work quickly. You cannot be distracted once the cream boils. It all happens really quickly.
After my cream boils, I quickly shut off the heat and add an egg yolk to the sauce, whisking furiously. Once that yolk is incorporated, you add the cheese and then it’s done.
If you’re making this quick alfredo sauce to go with pasta, you can afford to have your pasta sitting a little in the colander for the sauce to finish up.
Why Does Homemade Alfredo Sauce Separate/ Why is it Grainy
Because the egg yolk cooked too fast and scrambled. Unfortunately, you need to start over again. But this is a quick sauce, so you’re alright if that happens.
How Long Can Quick Alfredo Sauce Last
Typical answer, 7 days according to health code. However, this sauce can be a bit tricky to reheat once cooled so it’s best to make just the right amount for what you need.
IF you need to reheat this alfredo sauce, you can do so by spooning out the amount you need into a small pan with some heavy cream. Turn the heat to about medium-high and stir gently with a spatula. This keeps the egg yolk from scrambling.
Doing this, though, does change the taste of the sauce just a bit because there’s a higher amount of cream now in the sauce.
How Do You Store Homemade Alfredo Sauce
Say you made too much of this sauce and not enough pasta, you could store this in an airtight container and in the fridge for about 7 days. Just follow the reheating instructions about and you should be golden!
I hope that you love this recipe! It’s such a classic and it’s super easy to make. If you want to rave about this recipe, feel free to do so down in the comments below (along with a rating!)
Here are some other recipes that taste great made from scratch:
- Homemade Semolina Pasta
- Homemade Gnocchi
- Homemade Ice Cream
- Pizza Dough From Scratch
- Apple Pie Filling
- Homemade Ravioli
- The Perfect Hollandaise Sauce
- Quick Marinara Sauce
Check out more delicious sauce recipes.
As an Amazon Associate, I earn from qualifying purchases
- 1 cup heavy cream
- 1 head garlic, roasted
- ½ ounce grated parmesan cheese, freshly grated
- 1 egg yolk
- 1/8 tsp ground nutmeg
- 1 tsp fresh parsley, finely chopped
- To taste salt and pepper
- In a sauce pan, bring heavy cream to a boil
with roasted garlic in it, about 5 minutes.
- Quickly turn off heat, add egg yolk and parmesan
cheese, whisking constantly.
- Add nutmeg and parsley. Taste and adjust seasonings
with pepper and salt.
- Serve with favorite pasta or on pizza.
As an Amazon Associate, I earn from qualifying purchases
Nutrition InformationYield 4 Serving Size 2 ounces
Amount Per ServingCalories 243 Total Fat 24g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 7g Cholesterol 116mg Sodium 157mg Carbohydrates 5g Net Carbohydrates 0g Fiber 0g Sugar 2g Sugar Alcohols 0g Protein 4g