Just in time for Valentine’s Day I’m going to show you how to make alfredo sauce that will make ANYONE fall in love with you. But more importantly, you’ll fall in love with yourself for creating the best homemade alfredo sauce you’ve ever had. No, scratch that, the best alfredo sauce you’ve had ANYWHERE! Yep, it even puts Olive Garden alfredo sauce to shame, if you ask me.
There are a few things I need you to know about making the perfect homemade alfredo sauce recipe. This one takes a little bit more time than any microwave versions or recipes that skip steps.
But the tiny bit of extra time is SOOOO worth it!!! You really do notice a difference in the taste when you put just a little bit more work in.
How to make Alfredo sauce: top tips
My first tip is that you NEED to shred your own parmesan for this recipe. Don’t use the kind that comes in a tub or anything that’s pre-shredded.
I’ve got a longer post on the differences between shredded cheese vs. block cheese here.
But long story short, pre-shredded cheese has additives in it that stop it from being as smooth and melty.
So, if you don’t use parmesan cheese that you’ve shredded yourself for this alfredo sauce recipe, you won’t get the same result! If you don’t use fresh parmesan, you’re going to get a grainy, stringy sauce rather than a smooth one.
Next, I need to tell you how important it is to incorporate your milk/cream into the sauce sloooowly.
This is one of those steps that takes a bit of time, but it isn’t actually hard or anything that requires special skill. Just pour in about 1/4 cup at a time, whisking constantly.
Altogether, this step will take at least 5-7 minutes, plus more time to let the sauce cook and simmer. I also heat the milk/cream in the microwave for about a minute before adding it. When it’s lukewarm, it all incorporates more easily and melts together better.
If you want the same taste and a creamy result like you see in my pictures, you’ve gotta follow the instructions and ingredients I mention for how to make Alfredo sauce or it just won’t be the same!
Alfredo sauce with half and half (although keep in mind, this has less fat than heavy cream or whipping cream), whipping cream, or heavy cream really helps it get even creamier and saucier.
Can you make Alfredo sauce with milk?
If you want a lighter alfredo sauce with milk, you CAN substitute milk. Alfredo sauce with milk is still great, but it won’t be quite as rich as the cream version. (So please don’t yell at me if you use milk instead of cream and it’s not as rich tasting as you hoped!)
You’ll notice this recipe calls for good quality butter. I use an organic, grass-fed butter for this recipe and you’ll really notice the difference compared to the cheaper stuff. Butter is a backbone ingredient in an alfredo recipe which is why it’s important to use a good one!
Actually, any recipe without a lot of ingredients is usually a sign using really good quality ingredients will make a big difference. As opposed to a recipe with 40 ingredients where you can maybe use, say, the cheaper parsley and you won’t tell the difference.
You really don’t need much to make the best alfredo sauce!
- 8 oz. fettuccine noodles (measured dry)
- Fresh parmesan cheese
- Asiago cheese
- Whole/homo milk (3.25%)
- Whipping cream/heavy cream (half and half works but it will be slightly less creamy)
- Salt and pepper
- Minced garlic
- Good quality butter
One last thing
I mention this in the recipe notes too, but I want to include it here too. This fettuccine alfredo recipe makes two BIG servings! Like restaurant-sized, hearty servings so you’ll feel stuffed in the best way at the end. If you’re serving this recipe with filling side dishes, this could serve 3-4 people.
That’s it! Whether you’re looking for the perfect date night meal or just some good old fashioned vegetarian comfort food, you can’t beat this fettuccine alfredo recipe!
Once you give it a try, please comment down below and let me know what you think.
Happy Valentine’s Day!
XO – C
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