Alfredo Sauce

Alfredo Sauce


"Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese."


20 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
  • profile image

Your rating



  1. 2740 Ratings


Quick and easy. I used margarine instead of butter and homogenized milk instead of heavy cream. I did not need to use any thickening agents-the consistency was just right. Just toss with fettuci...

You would not believe how incredible this sauce is! My husband and I made this sauce (served over fettuccine noodles) for my friend and her husband, as they just had their third child a few day...

Very good flavor in this recipe, but I did add a 2nd clove of garlic. If you just stir the cream into the butter and let it simmer, it will seperate. I gently whisk the cream and butter the enti...

Holy Moly! My husband loves alfredo, and he freaked out because this was so good. I made a double recipe, added 1.5 pounds of pan seared chicken breast and poured it over tri-color rotini (it wa...

I love this recipe and make it for my boyfriend at least once a week! We add an extra quarter cup of fresh Parmesan cheese and a tablespoon of makes the sauce much less runny.

Bland & throughly uninspired. My husband was none too pleased, and my children were less than enthused which is a far cry from their usual elation with my Italian cooking. I made this for my fam...

I tried this recipe using 2 different types of parmesan cheese, the shredded kind and the finely grated kind (think Kraft green container). The shredded was SOOO much better, though both times ...

I made this recipe for my x-mother and father-in-law last weekend. She is an avid vegetarian but will eat seafoods. I made the alfrado using the Gruyere cheese, then in a separate skillet sauted...

This recipe is exceptional! Bravo to whoever started making this. I also used the gruyere cheese which i think is a plus, it was really creamy. We were big fans of the Olive Garden alfredo until...