Classic Alfredo Sauce

Name: Classic Alfredo Sauce (Creamy Fettuccine)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 3 oz butter; 1 tbsp minced garlic; 2 tbsp all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 cups milk; 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup grated Pecorino Romano cheese; 1 lb fettuccine pasta, cooked; 1/4 cup reserved pasta water

This creamy Alfredo sauce combines butter, heavy cream, and two Italian cheeses into a silky coating for fettuccine, ready in minutes without any shortcuts or cream cheese substitutes.

🍴Copycat

🌍Italian-American 🏷️Alfredo 🏷️Fettuccine alfredo 🏷️Pasta 🏷️Alfredo sauce Creamy

🏷️

🏷️Cheesy

-0:00

TikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 oz butter
1 tbsp minced garlic
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grated Pecorino Romano cheese
1 lb fettuccine pasta, cooked
1/4 cup reserved pasta wateroptional

11 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
2
Add the all-purpose flour, salt, and pepper to the pan. Stir to combine with the melted butter and garlic.
3
Slowly pour in the milk and heavy cream, stirring continuously to create a smooth base.
4
Add the grated Parmesan and Pecorino Romano cheeses to the sauce.
5
Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
6
Add cooked fettuccine to the sauce and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
7
Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Make a smooth roux by cooking butter and flour together for 1 minute before adding milk—this prevents lumps and gives the sauce body.
Add milk slowly while whisking constantly to avoid lumps; bring to a gentle simmer (not a rolling boil) to thicken.
Stir in cheese off heat or over low heat to prevent it from becoming grainy or breaking—fold gently until fully melted.
Toss sauce with hot, drained pasta immediately; the starch and heat help emulsify and cling to the noodles.

Substitutions

Heavy cream → whole milk + 2 tbsp butter (lighter, less rich; may not coat as thickly)
Butter → olive oil (different flavor; use same amount but sauce will be less creamy)
Parmesan + Pecorino → all Parmesan or all Romano (works; use 1 cup total and taste for salt)

Storage & make-ahead

Refrigerate leftover sauce in an airtight container for up to 2 days; reheat gently over low heat, stirring often and adding milk to reach desired consistency.