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White pasta bowl filled with fettuccine and homemade alfredo sauce with parmesan

Easy Timeless 4-Ingredient Alfredo Sauce Recipe

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This timeless homemade alfredo sauce with heavy cream and parmesan draws from the cream-based Italian-American tradition that spread across the United States through the mid-twentieth century, adapting the simple butter-and-cheese preparation Alfredo di Lelio first introduced in Rome in 1908. Made with just four ingredients, this recipe uses a slow-stir technique that introduces cheese in small batches over medium-low heat, preventing the seizing and clumping that typically derails homemade alfredo. The result is a glossy, restaurant-thick sauce that coats pasta cleanly and adjusts naturally in texture: add cream to loosen, add more parmesan to tighten

  • Total Time: 15 Minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale
  • 2 1/2 cups heavy cream
  • 2 teaspoons unsalted butter, divided
  • 1 1/2 to 2 cups freshly shredded parmesan (see Notes for mozzarella option)
  • Salt and white pepper to taste

Instructions

  1. Pour the heavy cream into a glass or nonstick saucepan and heat over medium heat.
  2. Add 1 teaspoon of the butter and stir until it melts completely into the cream.
  3. Watch the edges of the pan. When small bubbles begin to form along the sides, reduce the heat immediately to medium-low. This is your signal to begin adding the cheese.
  4. Add the shredded parmesan in small batches, stirring slowly with a spoon or whisk after each addition. Do not rush this step.
  5. Continue adding parmesan in batches, waiting until the cheese on your spoon or whisk releases cleanly without stringing before adding the next handful. The sauce is ready for more when it looks glossy rather than stringy.
  6. Add parmesan until the sauce reaches your preferred taste and thickness. For a thicker sauce, stir in more parmesan. For a looser sauce, stir in a small splash of warm heavy cream.
  7. Remove from heat and stir in the remaining 1 teaspoon of butter for extra gloss.
  8. Season with salt and white pepper to taste. Serve immediately over your favorite pasta.

Notes

  • Freshly shredded parmesan is essential for a smooth sauce. Pre-shredded parmesan contains anti-caking agents that prevent clean melting and produce a grainy texture.
  • Shredded mozzarella works as a mild, stretchy alternative to parmesan, or blend both cheeses for a creamier, less sharp sauce with a silkier pull.
  • Always use a glass or nonstick saucepan to prevent scorching and ensure even heat distribution throughout cooking.
  • The sauce thickens further as it cools. Pull it from the heat when it looks slightly thinner than your target consistency.
  • Finishing with the second teaspoon of butter (off the heat) adds sheen and rounds out the richness in the final sauce.

Find it online: https://recipe-rewind.com/homemade-alfredo-sauce-with-parmesan/

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