Easy Alfredo Sauce recipe that is ideal over pasta or chicken with easy instructions on storing leftover portions.
If you’ve ever wondered how to make Alfredo Sauce, this recipe is for you.
If you want to turn a bowl of pasta from ordinary to extraordinary, consider making a quick batch of homemade Alfredo Sauce. You might be surprised to see just how easy it is! This alfredo sauce is easy to make, ultra creamy and completely delicious!
This is a wonderful sauce recipe and one I’ve been making and enjoying for years! This recipe makes a good amount of sauce and will definitely serve more than one person. If you’re cooking for one or two people, you could do like I do and make the sauce to use immediately over a hefty helping of fettuccine and refrigerate the remainder and enjoy it with chicken or shrimp the next evening.
The sauce thickens slightly when refrigerated and can be thinned out with a little cream or milk when you are ready to use it.
Skip the temptation to purchase a jar of pre-made Alfredo Sauce at the store, instead use this easy recipe to make this better-than-store-bought version.
How To Make Alfredo Sauce
The ingredient list is small. All you need is heavy cream, lemon juice, butter, parmesan cheese, salt and nutmeg.
Here’s how this easy Alfredo Sauce recipe comes together…
First, pour 2 1/2 cups of the heavy cream into a medium sized pot and add in 1/4 cup of the lemon juice.
Add in 8 tablespoons of butter (1 stick) and cook over a medium heat until the butter melts, stirring occasionally, about 3 minutes.
After the butter melts, lower the heat to low and add in 3 cups of the grated parmesan cheese and a pinch of nutmeg.
Reach into the jar of ground nutmeg and using two fingers “pinch” them together to grab a tiny bit of nutmeg and add it to the Alfredo Sauce. Stir the sauce well and taste it. If it needs a little salt, start out by adding just a touch and add a little more at a time if you find the sauce needs it.
Remove the Alfredo Sauce from the heat and add in your pasta and toss. If you return your pot back to the stove, the sauce will continue to thicken. Don’t let it boil.
This Alfredo Sauce recipe makes enough sauce for a 16-ounce package of pasta. If you are cooking for one, refrigerate the sauce and it will keep well in the refrigerator for a couple of days.
Alfredo Sauce Recipe
- 2 1/2 cups heavy cream
- 1/4 cup lemon juice
- 8 tablespoons butter (1 stick)
- 3 cups grated Parmesan cheese
- pinch ground nutmeg
- salt , to taste
- Stir the cream and the lemon juice in a heavy medium skillet to blend.
- Add the butter and cook over medium heat just until the butter melts, stirring occasionally.
- Reduce the heat to low and add in the grated Parmesan cheese, nutmeg and salt, stirring until the cheese is melted.
- Remove from the heat.
- Toss with cooked pasta.
- Sprinkle a little more grated parmesan over the top, if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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