Alfredo Sauce Recipe That Real Italians Would Approve Of

The alfredo sauce recipe has taken many forms over the years, but this one gets back to basics. There’s no heavy cream in this one like what they have at Olive Garden or garlic. The garlic’s mainly out because I’m assuming you’ll put some in with your noodles separately once they’re done boiling.

This recipe is just the sauce.

Whether you’re eating chicken, shrimp, or even alfredo pizza, this addictive alfredo sauce recipe will make everyone’s mouth water. I mean, it’s butter and parm, who doesn’t love that?

This recipe serves 2, but you can easily multiply it for more. You can probably stretch it out to 3 servings.

This takes about 5-10 minutes to make.

Okay, here’s what you need to make this time-tested Italian recipe:

What It Is	Name	Where to Buy
Ingredient	1 1/4 cups shaved or grated parmesan cheese	Store
Ingredient	1 stick of unsalted butter	Store
Ingredient	Salt to taste (a pinch or two is fine)	Store
Cookware	Saucepan	Amazon
Cookware	Wooden spoon	Amazon
Cookware	Measuring cups – half cup and a cup	Amazon

This Alfredo Sauce Recipe Is Simple and Easy

Although the recipe itself is pretty short, if you want to jump to the really, really short notecard version, click here to jump to that.

If you want the step-by-step, let’s get going here with pulling all the ingredients together:

Once you have all of those things together, put a saucepan on low heat.

Once that’s going, get your stick of butter for this part of the alfredo sauce recipe. It doesn’t need to be at room temperature or anything like that.

Put the whole stick of butter in your saucepan.

While the butter melts in there, start working on the cheese. It’s okay if it falls over as it melts.

Grab a measuring cup (1-cup size):

If your cheese is like mine, all you need to do is measure it out. If you have a block of parmesan cheese, you’ll need a grater. Try not to eat any of it before cooking, it’s a million times better once it’s cooked.

Throw that in the pan with the melting butter. You may want to turn the heat up a little bit, that’s what I ended up doing to melt the cheese faster.

It doesn’t hurt to stir that around either. Measure out the rest of the cheese in a half cup measuring cup. Although by weight you’re only putting in 1 1/4 cups, the cheese is in chunks so you really need a half cup measuring cup to handle the rest.

Throw that in for this part of the alfredo sauce recipe.

As you can see, it’s starting to melt together. If you haven’t already, grab a spoon so you can mix it around.

Stir for this part of the alfredo recipe so it evenly melts.

At this point, I turned my heat up to melt the cheese faster. Just make sure to keep stirring if you do this.

Once that’s done, mix around the butter and cheese some more so it melts.

Now is a good time to add some salt to taste.

That’s it! The end of your alfredo sauce recipe. Keep stirring it around periodically until your noodles are done or put it in a container for storage like I did:

You could freeze it or put it in the fridge, but reheating it might be a big problem. Here’s what happened when my parents tried using it to make fettucine alfredo three days after I put it in the fridge:

It was impossible to re-melt it to actually use. I thought about eating a really good 1,350 calories in a few bites, but I couldn’t do that to myself. 800 calories of butter right there.

Notecard Version

Calorie Breakdown

Parmesan Cheese – 1 1/4 cups total calories	550
1 stick of butter – 800 calories	800
Total	1,350

Did you make it? Leave a review and any points for how other people can make it better!