Alfredo Sauce

Name: Alfredo Sauce
Total time: 10 min
Yield: 1 3/4 cups
Cuisine: american, italian
Ingredients: 1 1/2 cups heavy cream; 1 large egg yolk; 2 tablespoons butter; 1 small garlic clove, finely chopped; 1 cup finely grated Parmesan (about 1 1/2 ounces); Black pepper, to taste

Recipe from Alfredo di Lelio

Adapted by The New York Times

Updated Aug. 31, 2022

Alfredo Sauce — Craig Lee for The New York Times

Total Time: 10 minutes
Rating: 4(2,149)
Comments: Read comments

Alfredo di Lelio, a Roman restaurateur, created this rich, silky sauce, which is meant to be tossed with fettuccine, but it can also be used in many other ways: Drizzle it over seared chicken breasts, simmered beans or roasted vegetables, or toss it with any number of ingredients. Classically made with heavy cream, butter and Parmesan, it is an easy sauce that can be whipped up in minutes using staples from the fridge. As a buttery, blank canvas, it also lends itself to a number of seasonings: Add some fresh tarragon, dried herbs or a pinch of turmeric or saffron, and it takes on a whole new personality. —The New York Times

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Ingredients

Yield:1¾ cups

1½cups heavy cream
1large egg yolk
2tablespoons butter
1small garlic clove, finely chopped
1cup finely grated Parmesan (about 1½ ounces)
Black pepper, to taste

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside.
Step 2
In a medium saucepan, heat the butter over medium-high. Add the garlic and sauté until fragrant and sizzling, about 2 minutes. Pour the cream mixture into the garlic butter, reduce heat to medium and cook, stirring frequently, until mixture is hot but not boiling, about 5 minutes.
Step 3
Whisk in the Parmesan little by little, and cook over medium, whisking frequently, until creamy and thickened, 3 to 5 minutes. Season to taste with pepper.

Ratings

4 out of 5

2,149 user ratings

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Comments

tacoPete775 years ago

You need the fat from the heavy cream. Otherwise, the sauce does not come together properly. If you don’t want the fat, don’t make Alfredo.

chef Pace, milano5 years ago

I make fettuccine Alfredo often, but for the sauce I only use unsalted butter and Parmigiano-Reggiano. This is the way Sig. di Lelio (correct spelling of his name) made it for Mary Pickford and Douglas Fairbanks when they came to Roma on their honeymoon. NO egg or heavy cream.

CC Baker5 years ago

Word to the wise - don’t add all the parm at once, unless you want one sticky ball of cheese surrounded by a very loose sauce...take your time like the recipe says.

Ken1 day ago

I love Alfredo sauce! This recipe came together quickly and easily, even with half and half substituted for the heavy cream. Whisk the egg yolk (or egg) in thoroughly and add the Parmesan (finely grated, NOT shredded or shaved) gradually so that it doesn’t clump.

JFutral1 month ago

Everyone piping up is correct. Original was only pasta water, butter, and cheese. That's how I make it, same as cacio e pepe. I am told the butter we have in the US is not the same as in Europe, less fat. But there are some great varieties of butter available now in the grocery store. I've never been disappointed in the traditional recipe. But it does take some technique most Americans don't care to learn. Make something tasty. Call it mac and cheese. Be happy.

PL1 month ago

Delicious. Substituted heavy cream for low fat cheese. Blended the cottage cheese and egg yolk in blender.

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