Alfredo sauce

Alfredo sauce
This Alfredo sauce recipe is a luxurious, smooth sauce made from butter and parmesan.
Alfredo sauce is best served hot, tossed through some pasta (Fettuccine alfredo). In Italy it's better known as pasta al burro (pasta with butter). This sauce is infinitely better than the convenience food version which uses starch, rather than cheese to thicken the sauce
This recipe uses cream cheese but some recipes use mozarella instead. If serving with pasta, make sure to serve with some freshly ground black pepper – you can also add ham, king prawns/shrimp or chicken to liven it up a tad – but I find the combination of cheeses with the black pepper work well enough on their own.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Italian
Servings 4


  • 4 tbsp unsalted butter
  • 3 garlic cloves (minced)
  • 125 g cream cheese (cubed)
  • 250 ml double/heavy cream
  • 85 g parmesan cheese (grated)
  • ½ tsp ground black pepper
  • salt


  • Melt the butter in a medium, non-stick saucepan over a medium heat.
  • Add the minced garlic and cook for a further two minutes.
  • Add the cream cheese, and simmer together until it heats through and it all melts together into a smooth sauce.
  • The sauce will be quite thick so now add the cream – a little at a time – and cook for a few minutes until the sauce goes smooth again.
  • Stir in the grated Parmesan and add the ground pepper, simmer for a few minutes longer.
  • Season with salt to taste, and remove from heat when the sauce reaches the desired consistency.
It was named by an Italian restaurateur at his restaurant Alfredo on the Via della Scrofa in Rome.