Classic Alfredo Sauce

Ohhhh I can’t believe I’m even sharing this, because everyone loves this alfredo sauce!  It’s taken years for me to perfect it, and now I can not go to any restaurant and think their alfredo is better than mine. Disclaimer: I never said this was healthy!


  • 2 cups of heavy whipping cream
  • Half a stick of unsalted butter
  • 1 1/2 cups of grated Parmesan Reggiano…it shouldn’t cost less than $15
  • Kosher salt to taste
  • Pinch of nutmeg


  1. Pour 1 1/2 cups of heavy cream into a pan.  Gently boil (soft boil) for 15 minutes.  Cream should slightly thicken.
  2. Add 1 1/2 cups (or a really large handful) of grated Parmesan cheese. It needs to be quality Parmesan. A block will cost around $15.
  3. Add remaining 1/4 cup of cream and half a stick of butter. Put pan on simmer.
  4. Add pinch of nutmeg and 1 tsp. kosher salt.
  5. Stir until cheese is melted and serve.

Quick tips:

– For portobello mushroom alfredo, add chopped mushrooms in with the cream.

– I make this and omit the butter all the time, and it comes out just as good fine.

Until my next delivery ❤

I want to hear what you have to say!

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