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Pioneer Woman Alfredo Sauce

Pioneer Woman Alfredo Sauce - recipe card
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This rich and velvety Alfredo sauce comes together in just 15 minutes, featuring a classic blend of butter, heavy cream, and freshly grated Parmesan. It’s the ultimate comfort sauce — decadent, luxurious, and perfect for coating fettuccine or any pasta of your choice.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese (about 4 oz / 113g)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg (optional)
  • 1 lb fettuccine pasta (or pasta of choice), cooked and drained

Instructions

  1. Melt the butter in a large skillet or saucepan over medium-low heat. Watch carefully: when the butter has completely melted and begins to foam but not brown, you’re ready — this ensures a rich base without a burnt flavor.
  2. Pour the heavy cream into the skillet while whisking constantly. Continue to whisk until the cream and butter are fully combined and the mixture is smooth, about 1-2 minutes.
  3. Increase the heat to medium and bring the mixture to a gentle simmer — look for small bubbles across the surface, not a rolling boil. Simmer for 3-4 minutes, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon.
  4. Reduce the heat to low. Add the freshly grated Parmesan cheese in small handfuls, whisking each addition until fully melted before adding more. This gradual melting prevents clumping and ensures a silky texture.
  5. Season with fine sea salt, freshly ground black pepper, and nutmeg if using. Taste and adjust seasoning — remember the cheese adds saltiness, so you may not need all the salt.
  6. If the sauce is too thick, whisk in a splash of reserved pasta cooking water (or milk) until you reach a pourable consistency. If it’s too thin, let it simmer on low for a few more minutes to reduce.
  7. Serve immediately over hot, cooked fettuccine. Toss the pasta in the sauce over low heat for 1-2 minutes so each strand is evenly coated, then serve with extra Parmesan and black pepper.
  8. For the best results, shred the Parmesan yourself from a block — pre-grated cheese contains anti-caking agents that can make the sauce gritty and prevent smooth melting.

Notes

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled sauce in a freezer-safe container and freeze for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over low heat, whisking frequently; the sauce may need a splash of cream or milk to restore its silkiness. Avoid reheating in the microwave, as it can separate.

Nutrition

Keywords: alfredo sauce, alfredo recipe, fettuccine alfredo, creamy pasta sauce, parmesan sauce, homemade alfredo, easy alfredo, 20 minute pasta, italian american cuisine, weeknight dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-alfredo-sauce-recipe/