This creamy Alfredo sauce by Martha Stewart is the perfect quick and easy recipe for pasta lovers. Made with just a few common ingredients like butter, garlic, and Parmigiano-Reggiano, it’s rich, smooth, and full of flavor. Whether for a weeknight dinner or a special meal, this versatile sauce is a classic everyone will enjoy!
Recipe Ingredients:
- 4 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 cup heavy cream
- 1 ¼ ounces Parmigiano-Reggiano, finely grated (½ cup)
- Kosher salt and freshly ground pepper
How To Make Alfredo Sauce?
- Melt butter: In a saucepan over medium heat, bring the butter to a simmer.
- Add garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Add cream: Pour in the cream and simmer, stirring occasionally, until slightly thickened, about 6–8 minutes.
- Remove from heat: Add the cheese and whisk until the sauce is smooth. Season with salt and pepper to taste.
- Storage: Let the sauce cool completely, then refrigerate in an airtight container for up to 3 days. If the sauce is too stiff to spread, rewarm it slightly before using.
Recipe Tips:
- Use fresh Parmigiano-Reggiano: Grate the cheese yourself for the best flavor and a smoother sauce. Pre-grated cheese may not melt as well.
- Simmer, don’t boil: Keep the heat low when cooking the cream to avoid curdling.
- Stir constantly: Stir the sauce often to prevent it from sticking to the pan or burning.
- Season carefully: Add salt after the cheese, as it already has a salty flavor. Taste before seasoning.
- Serve immediately: Alfredo sauce thickens as it cools, so use it right away for the best texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Alfredo sauce cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the sauce in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until warmed through. Add a splash of cream to restore the texture if needed.
Nutrition Facts
Serving Size: 1 cup (260g)
- Calories: 387
- Total Fat: 39g
- Saturated Fat: 25g
- Cholesterol: 120mg
- Sodium: 1451mg
- Potassium: 101mg
- Total Carbohydrate: 3.9g
- Dietary Fiber: 0g
- Sugars: 2.3g
- Protein: 6.2g
Check out More Recipes:
- Martha Stewart Alfredo Fettuccine
- Martha Stewart Potatoes Au Gratin
- Martha Stewart Pumpkin Cheesecake
- Martha Stewart Vanilla Pound Cake Recipe
- Martha Stewart Lemon Pound Cake
Martha stewart alfredo sauce
Description
This creamy Alfredo sauce by Martha Stewart is the perfect quick and easy recipe for pasta lovers. Made with just a few common ingredients like butter, garlic, and Parmigiano-Reggiano, it’s rich, smooth, and full of flavor. Whether for a weeknight dinner or a special meal, this versatile sauce is a classic everyone will enjoy!
Ingredients
Instructions
- Melt butter: In a saucepan over medium heat, bring the butter to a simmer.
- Add garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Add cream: Pour in the cream and simmer, stirring occasionally, until slightly thickened, about 6–8 minutes.
- Remove from heat: Add the cheese and whisk until the sauce is smooth. Season with salt and pepper to taste.
- Storage: Let the sauce cool completely, then refrigerate in an airtight container for up to 3 days. If the sauce is too stiff to spread, rewarm it slightly before using.
Notes
- Use fresh Parmigiano-Reggiano: Grate the cheese yourself for the best flavor and a smoother sauce. Pre-grated cheese may not melt as well.
Simmer, don’t boil: Keep the heat low when cooking the cream to avoid curdling.
Stir constantly: Stir the sauce often to prevent it from sticking to the pan or burning.
Season carefully: Add salt after the cheese, as it already has a salty flavor. Taste before seasoning.
Serve immediately: Alfredo sauce thickens as it cools, so use it right away for the best texture.
Martha Stewart Alfredo Sauce