How do you thicken Alfredo sauce?

Parmesan Cheese: It&#8217;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&#8217;s best to reheat over medium-low heat on the stovetop. I do not recommend freezing this sauce.

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Accepted Answer

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.

3-Ingredient Alfredo Sauce

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