How to Make Creamy, Irresistible Alfredo Sauce From Scratch

Silky, decadent alfredo sauce takes any pasta or gnocchi from basic to sensational. This Italian white sauce features parmesan and butter lending a luxuriously smooth, cheesy richness. Ready-made jarred alfredo works in a pinch, but nothing beats homemade. Follow this easy recipe to learn how to make alfredo sauce from scratch and impress dinner guests with your culinary skills.

The Origins of Alfredo Sauce

Alfredo sauce originated in 1914 at Alfredo's restaurant in Rome, Italy, founded by chef Alfredo di Lelio. As legend goes, he wished to tempt his pregnant wife's waning appetite and created a simple mix of butter, parmesan, and pasta water tossed with fettuccine. Its creamy texture and cheesy flavor was a hit and customers soon requested the signature “Alfredo style” dish.

Alfredo's luxurious take on pasta al burro made it popular abroad throughout the 20th century. While authentic Italian versions use just a few ingredients, many riffs have evolved incorporating cream, garlic, and spices.

Traditional Alfredo Sauce Ingredients

Sticking close to the original recipe, these are the main ingredients you’ll need:

• Butter - For rich texture and flavor
• Parmesan cheese - Good quality, for sharpness
• Pasta cooking water - To thin and emulsify
• Salt and pepper - For seasoning

Keep it simple! Extra ingredients like cream or garlic alter the flavor profile.

High-Quality Parmesan

Splurge on authentic Parmigiano-Reggiano cheese for the best flavor. Pre-grated parm won’t melt as nicely. Get fresh wedges and grate as needed.

Unsalted Butter

Use premium butter with at least 80% milkfat. Unsalted allows better control over seasoning.

Reserved Pasta Water

Starchy pasta water helps thin the sauce to the right consistency and emulsifies it.

Step-by-Step Alfredo Sauce Recipe

Follow these simple steps for impeccable homemade alfredo sauce:

Cook Pasta

1. Bring salted water to a boil and cook pasta al dente. Reserve 1⁄2 cup cooking water before draining.

Sauté Garlic (Optional)

2. In a skillet over medium heat, melt 2 tbsp butter. Sauté 2 minced garlic cloves for 1 minute if desired.

Simmer Butter

3. Add 8 tbsp (1 stick) butter and cook until melted and foamy.

Whisk in Cheese

4. Reduce heat and gradually whisk in 1 1⁄2 cups freshly grated parmesan. Mix until fully melted and smooth.

Thin Sauce

5. Slowly whisk in reserved pasta water to thin sauce to coatings consistency.

Season and Toss

6. Season with salt, pepper, and nutmeg. Toss sauce with hot cooked pasta until fully coated.

Serve immediately with extra parmesan, if desired. Enjoy!

Key Tips for Perfect Alfredo

To master the art of alfredo, keep these tips in mind:

• Cook pasta very al dente so it finishes in the sauce.
• Use high-fat European butter for the richest flavor.
• Choose authentic parmesan - not pre-shredded blends.
• Incorporate pasta water gradually to get the consistency right.
• Keep on low heat to prevent curdling or separating.
• Toss pasta in the sauce pan itself for easiest mixing.

Serving Suggestions

Dress up your homemade alfredo with these serving ideas:

• Pancetta or grilled chicken breast
• Sautéed mushrooms or broccoli florets
• Steamed asparagus or peas
• Garlic bread or focaccia
• Leafy greens like spinach or arugula
• White wine reduction sauce

Get creative with mix-ins to balance the richness!

How to Store and Reheat

For the best texture and flavor, fresh homemade alfredo is best enjoyed immediately. But leftovers can be:

• Refrigerated for up to 4 days
• Frozen for up to 3 months
• Reheated gently over low heat, adding pasta water or cream to thin

Avoid boiling or overcooking when reheating to prevent curdling.

Simple Variations

Customize your alfredo sauce with mix-ins like:

• Lemon Alfredo - Add zest and juice
• Garlic Alfredo - Sauté minced garlic in butter before adding cheese
• Pesto Alfredo - Swirl in pesto sauce
• Sundried Tomato Alfredo - Add julienned tomatoes

Or try substituting alternative cheeses like Asiago, Romano, or Gruyère.

Conclusion

Whipping up velvety alfredo sauce from scratch is easier than you think! Follow this easy recipe using just butter, parmesan, and pasta water for an authentic, restaurant-worthy result. With a few key tips for ingredients and technique, you’ll be saucing pasta like an Italian chef. Personalize alfredo with mix-ins or alternate cheeses. Homemade always tastes better than store-bought - time to toss out those jars for good!

FAQs about Alfredo Sauce

What are the key ingredients in alfredo sauce?

Authentic alfredo sauce contains just butter, Parmesan cheese, pasta cooking water, and seasoning like salt, pepper and nutmeg.

Is cream necessary for alfredo?

No, cream is not traditional in Italian alfredo sauce. The creamy texture comes from emulsifying the butter, cheese and starchy pasta water.

Can you freeze and reheat alfredo sauce?

Yes, homemade alfredo sauce can be frozen for up to 3 months. Reheat gently over low heat, thinning with additional pasta water or cream as needed.

What pasta pairs best with alfredo sauce?

Rich alfredo sauce pairs well with pasta shapes like fettuccine, linguine, pappardelle, or gnocchi. The sauce clings nicely to the ribbons and ridges.

How can I customize my alfredo recipe?

Try mix-ins like garlic, lemon, sundried tomatoes or pesto. Substitute different cheese varieties. Add vegetables, chicken or shrimp.