Say goodbye to store-bought jars and elevate your pasta nights with our homemade 3-Ingredient Alfredo sauce. Rich and indulgent, once you try it, you’ll never settle for less!

Love creamy sauce recipes? Try our Lemon Garlic Cream Sauce, Cajun Cream Sauce, or Spicy Tomato Cream Sauce.  

Alfredo sauce with fettuccine in a fork. this recipe
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Why You’ll Love This Sauce

  • Flavorful – A classic Italian sauce that’s full of Parmesan cheese. Perfect for pasta, chicken tenders, garlic shrimp, and even your vegetable casseroles.
  • Effortless – Grab the three simple ingredients, spend ten minutes in the kitchen, and you’ve got yourself a sauce to remember.
  • Versatile – Whether you like garlic, a heap more Parmesan, or even a pinch of Italian seasoning – easily adjust the sauce to suit your tastes.
  • All-inclusive – Our thick, rich, and creamy sauce is gluten-free, egg-free, nut-free, and even keto-friendly. A win for everyone!

What is Alfredo Sauce?

You might have seen Alfredo sauce sold in jars on grocery store shelves, but trust us, it pales in comparison to the real deal. 

Traditional Alfredo sauce is a simple yet heavenly blend of fresh ingredients: Butter, Parmesan cheese, and a simple seasoning of salt and pepper. 

One of the classic Italian sauces, Alfredo sauce shines when served with fettuccine pasta. This is thanks to how nicely the thick sauce clings to the flat noodles – though we find the sauce goes well with almost any pasta. 

In our version of the classic Alfredo sauce recipe, we’ve tweaked things slightly, with a splash of heavy cream for some extra creaminess. You might also want to add a good dose of fresh garlic – but that’s up to you!

Ingredients

All you need to make this creamy sauce are these three alfredo sauce ingredients:

ingredients for alfredo sauce.
  • Heavy whipping cream: We use this low-carb dairy product to bring a luscious thickness without having to use flour or cornstarch.
  • Unsalted butter: Adds richness while giving the sauce a silky-smooth texture.
  • Parmesan cheese: Melts to add that distinct, salty flavor. Use freshly grated Parmesan cheese for the best results. 

See the recipe card for full information on ingredients and quantities.

Additions

If you’re after an even richer version of our homemade alfredo sauce, here’s what you can add:

  • Garlic: If you’re a garlic lover, fresh minced garlic is a must.
  • Cream cheese: Make it even richer and creamier. 
  • Romano cheese: Want even more depth of flavor? Mix in some Romano cheese for a robust, mature tang.
  • Italian seasoning: A ready-made blend of oregano, basil, and thyme.
  • Fresh herbs: Freshly chopped herbs like parsley or basil can give your sauce an aromatic lift. Stir in just before serving. 

How to Make Alfredo Sauce

So, you’ve got all your ingredients ready to go? Here’s how to create this Alfredo pasta sauce from scratch:

  • Melt the butter in a skillet over medium-low heat. Add the cream and let it get a little bubbly.
    two skillet photos, showing melted butter in one, and cream and butter in other.
    • Then, mix in the Parmesan cheese and season with salt and pepper. Check the thickness. If it’s not quite thick enough, let it simmer for longer, but don’t overdo it! Give it a taste test for salt and pepper, and you’re good to go.
    two skillet photos, showing cream and shredded parmesan cheese in one, and melted cheese and cream in second.

      Expert Tips

      Want to make the best Alfredo sauce? Follow these expert tips for the best results:

      • Be Grateful: Use a box grater with small holes to finely grate the Parmesan. Don’t use pre-shredded cheese – it won’t melt as smoothly, trust me!
      • Pepper Up: Freshly cracked black pepper is a game-changer. Leave the stale pre-ground stuff behind – it just doesn’t compare. 
      • Chill Out: The sauce will naturally thicken as it cools and even more so when stored in the fridge, so don’t panic if it seems a bit too runny.
      • Go Big: Feel free to double or even triple the ingredient quantities. More is more when it comes to Alfredo sauce!
      • Blend It: For the ultimate creamy texture, a high-speed blender is your best friend. Make it smooth!

      What to Serve with Alfredo Sauce

      Here are some ideas on what you can serve with our easy Alfredo sauce:

      How to Store

      First, let your sauce get to room temperature before pouring it into a glass mason jar or other airtight container. 

      Once sealed, pop it into the fridge, where it’ll stay fresh for about 3-4 days. Don’t worry if it hardens and skin forms on the top – it’s totally normal and will cook out when you reheat it. 

      When it’s time to use it again, just warm up the sauce in a non-stick saucepan over low heat. Whatever you do, don’t use the microwave! It may get too hot – meaning your sauce will spit and separate.

      And as much as we’d like to keep this goodness for even longer, freezing is not a good idea. The texture could turn grainy, and we want to keep that smooth richness, right?

      3-ingredient Alfredo sauce in a skillet tossed with cooked fettuccine pasta.

      Recipe FAQs

      How do you thicken Alfredo sauce?

      You’ll notice that once you remove your Alfredo sauce from the heat, it naturally thickens up. But if you want it even thicker, just add more Parmesan cheese. 

      If it’s already cheesy enough for your tastes, you could also use cornstarch. Just whisk together equal parts cornstarch and cold water – about two tablespoons of each. 

      Mix a teaspoon or two into the boiling sauce and let it cook for a minute. Turn off the heat, and you’ll notice the sauce thickening as it cools.

      Is Alfredo sauce the same as Carbonara?

      Nope, they’re cousins, but not quite the same! Carbonara sauce is made with egg yolks, pasta water, and Pecorino Romano cheese. 

      Alfredo, on the other hand, is made with butter, heavy cream, and Parmesan cheese. 

      Carbonara offers a more complex, savory kick, while Alfredo is smoother, buttery, and milder. Both are delicious but in their own unique ways!

      How can I make my Alfredo sauce less thick? 

      Got a sauce that’s more like a paste? You can easily thin it out by adding a little more heavy cream, milk, or even some pasta water or chicken broth. Just gently heat it up again in a saucepan while stirring.

      You May Also Like

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      If you try 3-Ingredient Alfredo Sauce, please leave a star rating and let me know how you like the recipe in the comments below.

      Print
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      Alfredo sauce with fettuccine in a fork.

      3-Ingredient Alfredo Sauce

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
      • Author: Katya
      • Prep Time: 5 min
      • Cook Time: 10 min
      • Total Time: 15 minutes
      • Yield: 8 1x
      • Category: Sauce
      • Method: Stovetop
      • Cuisine: Italian
      Print Recipe

      Ingredients

      Units Scale
      • 1/2 cup unsalted butter
      • 1 1/2 cups heavy whipping cream
      • 3/4 cup freshly grated Parmesan cheese, plus more to taste
      • Kosher salt and freshly cracked black pepper

      Instructions

      1. In a medium saucepan or a non-stick skillet, melt butter over medium-low heat.
      2. Add cream and heat to a gentle simmer. When the cream begins to bubble around the edges, gradually whisk in the Parmesan cheese. Season with salt and a generous amount of black pepper. 
      3. The mixture should immediately slightly thicken. If not, let it simmer for a minute longer. Make sure not to simmer for too long or it will be too thick. Taste for salt and pepper before serving. Makes enough sauce for 8 oz. dry pasta, about 2 cups of sauce.

      Notes

      • Parmesan Cheese: It’s best to use freshly grated Parmesan cheese. Grate the cheese using small holes of a box-grater then measure out 3/4 cups. Avoid using pre-shredded cheese. It does not melt well.
      • Pepper: Use a lot of freshly cracked black pepper! It gives a sauce a delicious peppery contrast.
      • Add-Ins: For more flavor, feel free to add in freshly minced garlic, Italian seasoning, or fresh herbs, such as parsley or basil. I also like to add a squeeze of fresh lemon juice to cut through the richness of the sauce.
      • Leftovers: Sauce stores well refrigerated for up to 3-4 days. It will thicken a lot as it cools and even more when refrigerated. It’s best to reheat over medium-low heat on the stovetop. I do not recommend freezing this sauce. 

      Nutrition

      • Serving Size: 1/4 cup
      • Calories: 209
      • Sugar: 0.7 g
      • Sodium: 134.8 mg
      • Fat: 21.7 g
      • Carbohydrates: 0.9 g
      • Protein: 3.6 g
      • Cholesterol: 61.3 mg