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–+ servings
A close-up of fettuccine pasta generously coated in rich Creamy Alfredo Sauce and topped with fresh parsley.

Creamy Alfredo Sauce for Any Pasta

This classic Alfredo sauce recipe features a rich and creamy blend of butter, garlic, double cream, Italian herbs, and Parmesan cheese, perfectly tossed with cooked pasta for a comforting and flavorful meal. Simple to prepare on the stovetop, it combines fresh parsley for a hint of brightness and makes an ideal dish for a quick yet indulgent dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 25 g butter
  • 2 garlic cloves crushed or finely grated
  • 300 ml double cream
  • 1 tsp Italian dried herbs
  • 100 g Parmesan cheese grated
  • 1/2 small bunch parsley finely chopped (reserve some for garnish if desired)
Pasta
  • 400 g pasta cooked according to package instructions

Equipment

  • Pan
  • Whisk

Method
 

  1. Melt the butter in a pan over medium-low heat. Add the crushed or finely grated garlic and fry for 1 minute until softened but not browned to release its flavor gently.
  2. Stir in the double cream and Italian dried herbs. Bring the mixture to a gentle simmer, adjusting the heat to keep it from boiling rapidly.
  3. Gradually add the grated Parmesan cheese, stirring continuously until it fully melts into the cream, creating a smooth and creamy sauce.
  4. Sprinkle most of the chopped parsley into the sauce, reserving a little to use as garnish later, and stir it gently to incorporate the fresh herb flavor.
  5. Fold the prepared Alfredo sauce into the cooked pasta, ensuring it is evenly coated. Serve immediately, garnished with the remaining parsley if desired for a fresh look and taste.

Notes

Use freshly grated Parmesan for the best flavor and smooth melting.
Adjust garlic quantity according to your preference for a milder or stronger garlic flavor.
Double cream provides richness, but you can substitute with heavy cream if double cream is unavailable.
Cook pasta al dente and save a little pasta water to loosen the sauce if needed.
Serve immediately as Alfredo sauce thickens upon standing.

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