This is a recipe that has been floating around on the website for years (since 2016), and you guys have loved it just as much as we do.
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I’m re-sharing it here today with updated photos and additional information, but the recipe itself is unchanged (with the exception of using cornstarch instead of flour).
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The reason for the change was simply that over the years I’ve found we liked the texture/flavor a bit better when using cornstarch to thicken the sauce.
However, flour will still work just as well… so feel free to use what you have available.
This recipe uses roasted garlic, so please check out my handy “how to” guide for roasting garlic.
If you’re a fan of traditional alfredo sauce, you simply have to try this ultra-flavorful roasted garlic version!
How to make homemade alfredo sauce?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Remove garlic cloves and mash. You can use a fork, food processor, or the side of a knife (smashing it on a cutting board).
- Melt butter. Use unsalted, since the cheese will have plenty of salt content.
- Add cream and garlic. Stir well to combine the melted butter and cream, and to break up any lumps of the roasted garlic.
- Add cheese and seasonings. Use freshly grated cheese here, the pre-shredded/grated stuff won’t melt as well.
- Thicken. Stir together cream and cornstarch, then whisk it into the sauce.
- Simmer. Just until thickened to your liking.
Variations of this recipe
- Dairy – to be a classic alfredo, it needs heavy cream, however, if you’re looking to cut calories, you can try this recipe with half and half, whole milk, evaporated milk, or a mixture of dairy and chicken broth. However, I haven’t tested those options, so I can’t guarantee the results.
- Pasta – if you choose to serve this sauce with pasta, I recommend the classic fettuccine, however it can be served with any shape of pasta you like.
- Other seasonings – I kept it simple and only used black pepper, but if you’d like to add 1/2 tsp of dried Italian seasoning and/or 1/4 tsp dried basil as well.
- Cheese – this recipe uses Parmesan cheese, but if you’d like to switch up the flavors a bit, try replacing some of the Parmesan with Romano or Asiago cheeses.
Making alfredo sauce ahead of time
Nine times out of ten, I make this sauce right before serving, because it’s a really simple one to make.
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However, it can be made ahead of time if needed. Just make sure to reheat it gently in a saucepan on the stovetop, whisking often.
You can also prep this sauce ahead, which is what I usually do.
How to prep ahead for this recipe:
- Garlic – the garlic can be roasted several days ahead of time.
- Cheese – the Parmesan cheese can be grated/shredded several days ahead of time.
- Seasonings – any seasonings can be pre-measured several days ahead of time.
Storage
Leftover alfredo sauce should be stored in an airtight container in the refrigerator, and enjoyed within 4-5 days.
Reheat gently on the stovetop, adding a splash of heavy cream, water, or chicken broth to loosen it back up if needed.
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