Alfredo Sauce

Recipe from Alfredo di Lelio

Adapted by The New York Times

Updated August 30, 2022

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(2,414)
Comments
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Alfredo di Lelio, a Roman restaurateur, created this rich, silky sauce, which is meant to be tossed with fettuccine, but it can also be used in many other ways: Drizzle it over seared chicken breasts, simmered beans or roasted vegetables, or toss it with any number of ingredients. Classically made with heavy cream, butter and Parmesan, it is an easy sauce that can be whipped up in minutes using staples from the fridge. As a buttery, blank canvas, it also lends itself to a number of seasonings: Add some fresh tarragon, dried herbs or a pinch of turmeric or saffron, and it takes on a whole new personality. —The New York Times

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Ingredients

Yield:1¾ cups

  • 1 ½ cups heavy cream

  • 1 large egg yolk

  • 2 tablespoons butter

  • 1 small garlic clove, finely chopped

  • 1 cup finely grated Parmesan (about 1 ½ ounces)

  • Black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 193 milligrams cholesterol; 470 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 30 grams saturated fat; 48 grams fat; 1 gram trans fat; 174 milligrams sodium; 8 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside.

  2. Step 2

    In a medium saucepan, heat the butter over medium-high. Add the garlic and sauté until fragrant and sizzling, about 2 minutes. Pour the cream mixture into the garlic butter, reduce heat to medium and cook, stirring frequently, until mixture is hot but not boiling, about 5 minutes.

  3. Step 3

    Whisk in the Parmesan little by little, and cook over medium, whisking frequently, until creamy and thickened, 3 to 5 minutes. Season to taste with pepper.

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Ratings

4 out of 5
2,414 user ratings
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Comments

tacoPete77

You need the fat from the heavy cream. Otherwise, the sauce does not come together properly. If you don’t want the fat, don’t make Alfredo.

chef Pace, milano

I make fettuccine Alfredo often, but for the sauce I only use unsalted butter and Parmigiano-Reggiano. This is the way Sig. di Lelio (correct spelling of his name) made it for Mary Pickford and Douglas Fairbanks when they came to Roma on their honeymoon. NO egg or heavy cream.

CC Baker

Word to the wise - don’t add all the parm at once, unless you want one sticky ball of cheese surrounded by a very loose sauce...take your time like the recipe says.

Ann

I loved this. Does it freeze?

Dawn M

Very easy very good! Love it

Robert D

Something this simple, is always the most delicious!

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