Alfredo Sauce

Rich and creamy, this sauce is heavenly when served overly properly cooked pasta. As a change of pace, add lightly sauteed shrimps to finished dish. There are always many debates as to whether Alfredo sauce is actually Italian, or simply a creation originating in North America.

The sauce, commonly served with fettuccine, was actually named for a restaurant in Rome, where it is said the owner created the rich dish to build up his wife’s strength after childbirth. There are many stories as to how this dish became so popular this side of the ocean, but I must say that I have never seen this dish offered on a restaurant menu in Italy, while almost every restaurant in North America claiming to be Italian seems to offer it.

This rich sauce can be heavenly when properly prepared and served over pasta that has been cooked al dente, but unfortunately, the sauce is often too thick and gooey, and served over mushy pasta. It is said that the original dish consisted simply of butter and freshly grated parmesan cheese.

These version uses heavy cream, which creates a nice creamy texture. You can serve the sauce simply as it is, or add lightly cooked seafood such as shrimps or scallops.  Although I wouldn’t reommend serving this calorie laden dish often, as a special treat once in a while, it is delicious!


Seafood: Briefly cook four shrimps, or scallops per person in butter until cooked through. Divide evenly among the four plates and serve.

Gorgonzola Alfredo: Crumble 4 ounces Italian Gorgonzola cheese into the hot cream mixture before adding it to the pasta.

Buon Appetito!
Deborah Mele 

Alfredo Sauce

Alfredo Sauce

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A basic cream based sauce that can be varied with any number of additions.


  • 1 3/4 Cups Heavy Cream
  • 6 Tablespoons Unsalted Butter
  • 1 Cup Freshly Grated Parmesan Cheese
  • Salt & Black Pepper


  1. Heat together the cream and butter over medium heat until bubbling.
  2. Season with salt and pepper.
  3. Add the cream mixture to pasta cooked "al dente", with the cheese and toss well over medium heat until the sauce has thickened.
  4. Serve immediately with additional grated parmesan if desired.
Nutrition Information:
Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 613Total Fat: 62gSaturated Fat: 39gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 185mgSodium: 627mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

One Comment

  1. As a low carb selection, served over zoodles, this dish totally rocked my boat! I made mine with shrimp and used a little white wine that I added to the melted butter, reducing the liquid before adding the cream. Very good!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.