Alfredo Sauce

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(2,245)
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
2,245 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.

Bryan

Good quick recipe. Notes / tips: Needs salt. Salt to taste at the end. If you brown the garlic, one clove is plenty. If you leave it a little fresher, double it. A dash of nutmeg wouldn’t hurt but I left it out. When I made this, the solids separated a bit as it simmered down, not sure why, but I’m a bad cook. An extra pat of butter and an immersion blender sorted that right out. I’m sure this is blasphemous, but we’re on that new parent time crunch. It worked, the texture was on point it was delicious.

Laura

Just made this and it was going well, followed instructions exactly, and then the mixture separated, so now it’s oil and thick gooey cheese! Where did I go wrong?

Ken

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.

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