This homemade Alfredo sauce recipe is the real deal — a creamy, cheesy, buttery sauce made in minutes with just three ingredients: Heavy cream, butter and Parmesan cheese. Use this from-scratch recipe for pasta, vegetables, chicken, or whatever your heart desires.

Fettuccine Alfredo in a skillet with two serving utensils, with dishes of chopped parsley and grated cheese around it.
Toss the sauce with fettuccine to make a decadent Fettuccine Alfredo.

Why this recipe is so good

  • Quick stovetop method: The sauce comes together in about 10 minutes and keeps in the fridge for the week.
  • Say goodbye to jarred sauce: Skip stabilizers and fillers. You’ll get a smooth, rich sauce without flour or shortcuts.

Key ingredient notes

Alfredo sauce is a simple, foundational recipe that’s worth knowing by heart. You can toss it with pasta, spoon it over vegetables, or work it into dishes like this baked cauliflower gratin. And unlike thicker white sauces like béchamel, it’s made without flour — the texture comes from reducing the cream and melting in the cheese.

A bowl of heavy cream, sliced butter on a plate, and grated cheese in a cup arranged on a cutting board.
  • Heavy cream: The best Alfredo sauce is really all about the indulgent texture, and the best way to achieve it is to use heavy cream — it’s what gives Alfredo its signature texture. Look for “heavy cream” or “heavy whipping cream” (around 36–38% fat). Lower-fat options won’t reduce and thicken the same way, which is why milk isn’t a good substitute.
  • Cheese: Parmesan is the backbone of the sauce. If you can, buy a chunk and grate it yourself — it melts more smoothly and has a deeper flavor. Pre-grated cheese is fine if it’s finely textured (not shredded). I don’t recommend Pecorino here — it’s much sharper and can overpower the sauce.

How to nail this recipe

  • Chunks of butter in a pan.
    1. Put the butter in a 3-4 quart saucepan and place over medium-high heat.
  • Melted butter in a saucepan.
    2. Swirl the butter around in the pan until it melts.
  • Melted butter and heavy cream combined in a pan.
    3. Pour in the cream and add salt. Continue cooking until the cream begins to rise to the top of the pan and comes to a boil (this can happen quickly, so don’t walk away).
  • Cream sauce in a pan with a whisk.
    4. Immediately adjust the heat to medium or medium-low (the cream will deflate). Gently simmer 10 minutes, whisking occasionally, until the cream has reduced and thickened slightly.
  • Cream sauce and grated Parmesan cheese in a pan with a whisk.
    4. Add the grated cheese to the cream mixture over low heat, whisking until blended. Drain the cooked fettuccine and toss with the parsley and 1/4 cup additional cheese. Serve and enjoy.
  • Thick cream sauce in a spoon set on top of a saucepan.
    6. The sauce is ready to use when it’s smooth and blended.
  • Creamy white pasta sauce in a Mason jar, on top of a kitchen counter.
    7. Store leftover Alfredo sauce in the refrigerator for up to a week. Reheat gently on the stovetop with a splash of cream or pasta water to loosen it.

How to change it up:

Once you’ve got the base of the sauce down, you can tweak it depending on what you’re serving it with:

  • Fresh herbs: Toss in a tablespoon or so of fresh chopped parsley, sage, or basil or 1/2 teaspoon of your favorite dried herb.
  • Lemon: Add grated lemon zest and a squeeze of fresh lemon juice to the finished sauce for pasta al limone.
  • Pepper: Freshly ground black pepper, crushed red pepper or a dash of nutmeg pair beautifully with cream sauce.
  • Garlic: If you enjoy garlic, try adding 1 teaspoon finely chopped fresh garlic, 1/2 teaspoon of garlic powder or granulated garlic to the melted butter before adding the cream.
A bowl of heavy cream, sliced butter on a plate, and grated cheese in a cup arranged on a cutting board.
4.97 from 26 ratings

10-Minute Alfredo Sauce with Heavy Cream

Karen Tedesco
This homemade Alfredo sauce recipe is the real deal — a creamy, cheesy, buttery sauce made in minutes with just three ingredients: Heavy cream, butter and Parmesan cheese. It's one of the easiest pasta sauce recipes you can make from scratch!
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Yield: 8 servings
Cook Time: 12 minutes
Total Time: 12 minutes

Ingredients
 

Yield: 2 cups sauce (enough for 1 pound of pasta)

  • 8 tablespoons (113 g) butter (1 stick)
  • 1 ½ cups (350 ml) heavy cream, or heavy whipping cream
  • ½ teaspoon kosher salt
  • ½ cup (77 g) finely grated Parmesan cheese, *see note below

Equipment

Instructions
 

  1. Put 8 tablespoons butter (1 stick) in a 3-4 quart saucepan and place over medium-high heat. Swirl the pan occasionally until the butter is melted.
  2. Pour in 1 ½ cups heavy cream and heat until it comes to a boil — the cream will foam and rise to the top of the pan. Immediately lower the heat to medium or medium-low to maintain a gentle simmer. Give it a whisk, and continue simmering 8-10 minutes, until the cream is slightly reduced. Keep your eye on the pan and adjust the heat as needed to prevent the sauce from boiling over.
  3. Add ½ teaspoon kosher salt and ½ cup finely grated Parmesan cheese to the cream and whisk. Remove the pan from the heat, continue to whisk until the sauce has a thick, smooth consistency.
  4. Serve right away with cooked pasta, or pour into a glass storage container and store in the refrigerator for up to one week. Shake or stir the sauce before reheating (note below).

Notes

  • Be sure to use finely grated Parmesan for the best texture. Shredded Parmesan doesn’t melt as smoothly.
  •  
  • How to store: The sauce keeps up to a week in the refrigerator. Store it in a secure covered container, such as a Mason jar. Reheat on low heat in a saucepan until the sauce smooth, warm and creamy.

Nutrition per serving

Serving: 30g Calories: 292kcal Carbohydrates: 2g Protein: 4g Fat: 30g Sodium: 411mg Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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