Alfredo Sauce

Making rich, creamy, cheesy Alfredo sauce is so easy, you just might skip the jarred stuff in favour of homemade from now on.


  • ¼ cup butter
  • 1 clove garlic, crushed, finely grated, or 1 tsp. garlic powder (optional)
  • 1 cup heavy cream
  • 1½ cups freshly grated Parmesan cheese (or you could use half Parmesan and half Romano*)
  • Salt & pepper to taste
  • Pinch of freshly grated nutmeg (optional)
  • ¼ chopped fresh parsley (for garnish)


*Do not use pre-grated cheese; it’s coated with a substance that inhibits smooth melting and will ruin the texture of your Alfredo sauce.


  1. Melt butter in a saucepan or skillet over medium low heat. If you’re flavoring the sauce with garlic, add it to the melted butter and cook for about 1 minute. Do not let it brown.
  2. Whisk in the cream and simmer gently for 5 minutes to cook out some of the water from the cream.
  3. Remove the pan from heat and add cheese a handful at a time, whisking after each addition until the cheese is melted.
  4. Return the pan to the heat and let the sauce simmer gently for 4 to 5 minutes more until the sauce is thickened.
  5. Do not let the sauce boil or else it will separate and lose its smooth texture.
  6. Season with salt and pepper and add a pinch of freshly grated nutmeg (optional), because nutmeg is heavenly in cream sauce.
  7. If you’re cooking pasta: When your pasta is cooked al dente, drain it well (do not rinse it) and toss it in the skillet with the hot Alfredo sauce.
  8. Garnish with parsley and serve immediately.