Alfredo Sauce

Recipe from Alfredo di Lelio

Adapted by The New York Times

Updated Aug. 30, 2022

Alfredo Sauce
Craig Lee for The New York Times
Total Time
10 minutes
Rating
4(2,366)
Comments
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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
Nutritional analysis per serving (3.5 servings)

470 calories; 48 grams fat; 30 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 8 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside.

  2. 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.

  3. 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.

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Ratings

4 out of 5
2,366 user ratings
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Comments

tacoPete77

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, milano

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 Baker

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.

Dawn M

Very easy very good! Love it

Robert D

Something this simple, is always the most delicious!

Merilee Milburn

Easy and Excellent! I made the sauce in advance but didn't add the cheese until I was ready to add the hot pasta. Served as a side with grilled shrimp and asparagus. One guest who said she never eats pasta actually went back for seconds. The addition of the egg yolk really helps to stablize the sauce. Added some nutmeg, a bit of salt and some red pepper flakes. Also added some lemon zest since I was serving with shrimp. Gently heated sauce, added the cheese and hot cooked pasta. Huge hit.

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