What we love about this easy alfredo sauce recipe
- Sometimes, nothing beats a classic alfredo sauce. This thick, silky sauce is just as luxurious as it would be if it was made with heavy cream.
- This alfredo recipe is so simple to make at home. Dinner can be ready in under 15 minutes, and you can make the sauce in the time it takes to boil the pasta. That’s a win for us.
- Even though it’s simple to make, this recipe yields impressive results. So you can easily impress guests without a lot of effort.
- It’s versatile. Serve with a simple green salad and some warm, crusty bread for delicious dinner, or pair it with your favorite protein or veggie for a more complete meal.
Here’s what you’ll need to make it
Ingredients you might need to pick up
- Half-and-half – If you don’t have half-and-half, you can use traditional heavy cream or even whole milk. If you’re using heavy creamy, omit the flour from the recipe.
- Pecorino romano cheese – This is our go-to pasta cheese, but you can use a more traditional parmesan or parmigiano reggiano if that’s what you prefer.
- Butter – You can use salted or unsalted butter, just adjust your seasoning accordingly. We used unsalted butter.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make alfredo sauce with half and half
Melt butter. In a large skillet, melt butter over medium heat. Whisk in flour to make a roux.
Add the half & half. Slowly whisk in the half and half. Whisk until smooth. Increase heat to medium high and cook until half and half has thickened (about 5-6 minutes.)
Remove from heat. Whisk in pecorino romano cheese and salt. Continue to whisk until cheese is melted and sauce is smooth.
Everything you need to know about homemade alfredo sauce
Yes, as a matter of fact, using half and half instead of heavy cream results in a sauce that is equally as thick and creamy.
We’ve added a couple tablespoons of flour to this sauce recipe to make sure the sauce turns out equivalently thick and creamy using half and half.
Alfredo is a much more simplistic sauce than carbonara. Though, they are both decadent and creamy. One main difference between carbonara and alfredo sauce is egg. Egg is tempered and used in traditional carbonara recipes to help add creaminess and thickness to the sauce. The complexity of carbonara sauce also includes flavors from pancetta, garlic and onions among its ingredients.
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- ½ cup unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1 1/2 cup grated pecorino romano cheese (or parmesan)
- In a large skillet, melt butter over medium heat.
- Whisk in flour to form a roux.
- Slowly whisk in half and half. Increase heat to medium high and cook until half and half has thickened (about 5-6 minutes).
- Remove from heat.
- Add salt and pecorino romano cheese, whisk until cheese has melted and sauce smooth.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: alfredo sauce with half and half, alfredo recipe, homemade alfredo sauce, easy alfredo sauce, alfredo sauce from scratch, how to make alfredo sauce