Ina Garten’s Alfredo Sauce is a luxurious, creamy classic that brings restaurant-quality flavor straight to your kitchen. With just a few high-quality ingredients and simple steps, this dish delivers rich, comforting pasta that’s perfect for any night of the week.

Why You’ll Love This Recipe

This Alfredo sauce recipe stands out for its elegant simplicity and unbeatable flavor. Made with butter, heavy cream, Parmesan, and a touch of seasoning, it’s a comforting, indulgent dish that doesn’t rely on complicated techniques or an overwhelming ingredient list. Whether you’re feeding guests or treating yourself, this dish is an easy win every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Heavy cream
Freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Fettuccine (or pasta of choice)

directions

Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
While the pasta cooks, melt butter in a large sauté pan over medium heat.
Add the cream and cook for about 3 minutes, stirring often, until it starts to thicken slightly.
Stir in the Parmesan cheese, salt, pepper, and a pinch of nutmeg, and cook until the cheese melts and the sauce is smooth.
Drain the pasta, reserving a little of the pasta water.
Toss the pasta in the Alfredo sauce, using reserved pasta water as needed to adjust the consistency.
Serve immediately, topped with extra Parmesan if desired.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Add protein: Toss in grilled chicken, shrimp, or sautéed mushrooms for added texture and nutrition.
Use different cheese: Try Pecorino Romano for a sharper flavor or a blend of Parmesan and Asiago.
Low-fat version: Substitute part of the cream with whole milk, though the sauce will be slightly less rich.
Herb boost: Add fresh parsley or basil for a pop of color and freshness.

storage/reheating

Store leftover Alfredo pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore creaminess. Avoid microwaving, as it can cause the sauce to separate.

FAQs

What makes Ina Garten’s Alfredo sauce unique?

Her version focuses on high-quality, simple ingredients and skips garlic or flour, allowing the cream and cheese to shine.

Can I make this Alfredo sauce ahead of time?

Yes, but it’s best fresh. If making ahead, store the sauce separately and reheat gently before tossing with pasta.

What type of Parmesan should I use?

Always use freshly grated Parmesan—not pre-shredded—for the best texture and flavor.

Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich. Whole milk is the best substitute.

How do I prevent the sauce from curdling?

Cook the sauce over medium heat and avoid boiling. Stir constantly and add cheese gradually.

What pasta works best with Alfredo sauce?

Fettuccine is classic, but linguine, tagliatelle, or even penne work well too.

Is Alfredo sauce gluten-free?

Yes, the sauce itself is gluten-free. Just use gluten-free pasta to keep the whole dish gluten-free.

Can I freeze Alfredo sauce?

It’s not recommended—cream-based sauces can separate when frozen and thawed.

Can I add vegetables?

Yes! Steamed broccoli, peas, or sautéed spinach are delicious additions.

Why does my Alfredo sauce get too thick?

It can thicken as it cools. Add a splash of pasta water or cream to loosen it up when reheating.

Conclusion

Ina Garten’s Alfredo Sauce is proof that simplicity is often the key to exceptional flavor. Rich, creamy, and incredibly easy to prepare, it’s the kind of comforting classic you’ll return to again and again. Whether dressed up with add-ins or served as-is, this dish is always a hit.

Ina Garten Alfredo Sauce