How to Make Alfredo Sauce in 5 Easy Steps

Alfredo sauce is staple in many American households because of its rich, creamy flavor that both children and adults enjoy with pasta, chicken, or steak. While store-bought Alfredo is fine for when you’re in a rush, homemade sauce cannot be beat. It’s easy, incredibly tasty, and you have the ability to customize it to include other ingredients or make it healthier. Here’s a basic recipe you can try out first and some customization options to make this sauce your own!

Ingredients

• 1/2 cup butter
• 2 garlic cloves, minced
• 2 cups heavy cream
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 1/2 cups grated Parmesan cheese
• Handful of parsley, chopped

Directions

1. Melt butter in a medium saucepan over low heat and add garlic, cream, pepper, and salt.
2. Increase the heat to medium-high and bring to a boil, then decrease heat and let simmer for 8-10 minutes.
3. Remove from heat and slowly stir in Parmesan cheese.
4. Return pan to low heat and cook for 2-3 more minutes, stirring constantly.
5. Garnish with parsley and serve hot over pasta.

Customizations

• Healthified
  To enjoy all the flavor of Alfredo without the abundance of fat and calories, you can substitute 2-3 cups of pureed cauliflower florets and 2-3 cups of vegetable broth for the heavy cream. Trust us, this recipe will fool even the pickiest of eaters. 
• Cajun-ized
  Sometimes you just need a little spice in your life, so channel your inner Creole spirit by adding 1-2 tablespoons of Cajun seasoning, 1 sliced red bell pepper, and 1 sliced green bell pepper while cooking. 
• Lemon-ized
  A touch of acid can go a long way when it comes to developing flavors, so try adding the juice of 1-2 lemons; some sliced, grilled chicken; and fresh spinach to your Alfredo sauce and pasta. It will be the fresh take you need when your Sunday dinners are getting a little boring.
• Pumpkin-ified
  If you're cooking Alfredo in autumn, pumpkin is going to be the gourd of choice for the next few months. Get in on the action by adding 3 tablespoons of pumpkin puree (not pie filling) and a pinch of pumpkin pie spice for a quintessential dish with a seasonal twist.