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Homemade Alfredo Sauce

When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings


  • 3 tablespoons butter
  • 1/2 cup finely chopped shallots
  • 5 garlic cloves, minced
  • 2 cups heavy whipping cream
  • 1-1/4 cups shredded Asiago cheese
  • 1 cup grated Parmesan cheese, divided
  • 3/4 cup grated Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) uncooked gluten-free pasta


  • In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally.
  • Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

Alfredo Sauce Tips

Can I use milk instead of cream for Alfredo sauce?

Yes, you can use milk instead of cream! After the garlic has been added to the saucepan, stir in ¼ cup flour. Stir constantly for 1-2 minutes until the flour is well incorporated. Slowly whisk in 2 cups milk, stirring constantly until the mixture is smooth and heated through.

Is heavy whipping cream the same as heavy cream?

Although they are very similar, whipping cream and heavy cream have a slight difference. Heavy cream has at least a 36% milk fat content, while heavy whipping cream has 30 to 35% milk fat.

How do you thicken Alfredo sauce?

When making this homemade pasta sauce, it is usually thickened during the cooking process by the heavy cream and cheese. Allowing the cream to come to a boil allows the water content to evaporate, leaving a thicker mixture. If it is a thinner Alfredo and needs additional thickening, try adding a roux. A roux is made by melting butter in a saucepan, adding equal parts of flour and cooking and stirring constantly for 2-3 minutes. Add the roux to the hot Alfredo sauce and whisk over medium heat until thickened. These other thickening agents work well, too.

What else can you add to Alfredo sauce?

Try folding in some fresh spinach at the end of the cooking process for some added greens and nutrition or a handful of fresh chopped basil for additional flavor. Drained and chopped tomatoes or sautéed mushrooms work well, too.
Nutrition Facts
1 cup: 740 calories, 51g fat (31g saturated fat), 141mg cholesterol, 692mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 23g protein.

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  • maryannet
    Mar 21, 2021

    Easy to make and tasted good.

  • Jim
    Jul 16, 2020

    This recipe is AMAZING!!! Wonderful flavors that meld together like a symphony in your mouth! You can use this sauce on other things as well. Spoon over chicken, mix into mashed potatoes, mix with vegetables and bake in a casserole dish, good on pizza in place of red sauce... I could go on and on. It tastes just like my Nonnaand#039;s. FANTASTIC RECIPE JACKIE - THANK YOU SOOO MUCH!!!

  • amehart
    Dec 18, 2018

    We loved this sauce and it was so easy to make. I have made this several times and used with pasta, and as a sauce to casserole dishes - it's great!