My Easy Alfredo Sauce is thick, creamy, and delicious and will please everyone from pasta lovers to those on low carb or Keto diets. With two cheeses to amp up the flavor, this Alfredo Sauce is the one of the easiest, tastiest sauce recipes you’ll ever make!
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Best Way to Make Alfredo Sauce
Step 1 – Before you start you need to decide what you are going to serve it with and prepare that first and have it ready to add the sauce to as soon as it’s cooked.
My kids love it the traditional way over gluten free Pasta noodles, but the grown ups prefer to keep it low carb and serve it with zoodles made with a spiralizer, I have directions for cooking those to perfection in the recipe card below.
Step 2 – Add the butter to your pan and melt it over a medium heat, and add the garlic as the butter melts.
I should add, If I’m making half the sauce then I’ll use a small pan like you see in the photo below, if I make the recipe as written then it works best in a large wide skillet to let the sauce bubble up.
Step 3 – Add the heavy cream and continue stirring the sauce until it’s simmering, it should take about two to three minutes.
Step 4 – If you haven’t grated your Asiago and Parmesan cheeses already, go ahead and do that and then simply add them to the pan with the butter and cream and stir until your Alfredo Sauce is good and bubbly, remember to keep stirring!
Step 5 – The last thing you need to do is season to your own tastes with salt and pepper, and then serve the sauce hot over pasta, zoodles, or a protein or other veggie of choice.
If you find that your Alfredo sauce is not quite thick enough then you may need to simmer it a little longer, and add more cheese.
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Alfredo Sauce over Pasta
Super easy to serve this over pasta if that’s what you prefer! My advice is to cook your pasta (I used gluten free linguine) before you cook the sauce and then simply drain it and put the lid on the pan to keep warm.
The Alfredo Sauce cooks up quickly so you won’t need to wait if you cook the past first.
Alfredo Sauce over Zucchini Noodles (keto & low carb)
Keep it all keto friendly and low carb by serving this over zucchini noodles (aka zoodles), all of the taste but a fraction of the carbs!
The easiest and fasted way to make zucchini noodles is to use a spiralizer. You could also use a julienne peeler in a pinch, but this is a lot more work if you have more than one person to make them for.
Zoodles are very easy to cook and I’ve given detailed steps in the recipe card below for my microwave cooking method which ensures they do not become soggy and dilute your Alfredo Sauce.
Easy Alfredo Sauce
A classic creamy sauce recipe that suits everyone from pasta fans to low carb lovers!
Serve with Pasta Noodles
If you are planning to serve with pasta it's best to start cooking that first so it's, drained, still hot and ready to serve as soon as the sauce thickens up.
Serve with Zoodles
Cut the zucchini noodles into manageable lengths for eating.
Cook the 'zoodles' for 30 seconds to 2 minutes in the microwave, in 30 second bursts to avoid overcooking. You want them 'just cooked' and not soggy.
Pour off any water and let them sit on kitchen paper and pat dry to absorb more water. If you fail to remove the water adequately from the noodles the excess water will dilute your Alfredo sauce, so don't skip this step.
How to Make Alfredo Sauce
In a large wide skillet melt the butter over a medium heat with the garlic
Add the heavy cream and warm until it's simmering for about two to three minutes, stirring all the time.
Add the grated Asiago cheese, grated Parmesan cheese, and heat it until the sauce is bubbling over a medium heat, stirring all the time.
Season to taste with salt and pepper and serve right away over pasta, or low carb noodles of choice.
Nutrition – serving size is 1/2 cup and this amount will make about 8 servings. It’s low in carbs and high in fat so perfect for Keto if you serve it with zoodles, spaghetti squash or a low carb protein such as chicken.
Thicker Sauce – if you feel like your sauce is not thick enough then it may help to simmer it in a wide heavy skillet and let the cream thicken up, and you can add more cheese too.
Cheese – you may substitute Asiago for extra Parmesan if you need to, or use Romano cheese. For this recipe you must grate your own cheese instead of buying bagged. Ready grated cheese has added starch which means it does not always melt properly in sauces and will not make a nice thick sauce.
Storage – will keep well in the fridge for 3-4 days. Reheat very gently to prevent the sauce splitting.