the best homemade alfredo sauce on fettucine
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The Sauciest, Creamiest, BEST Fettuccine Alfredo Sauce

Look no further — I've got the BEST alfredo sauce recipe right here! It's the sauciest, creamiest, best version you'll ever have.
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: alfredo, fettuccine, pasta
Servings: 2 HUNGRY people


  • 4 tbsp unsalted butter good quality butter is important!
  • 1 tbsp garlic minced
  • 1.25 tbsp flour
  • 1 cup whole milk, 3%
  • 1 cup heavy cream or whipping cream
  • 8 oz fettuccine noodles measured dry, half a 454 g box
  • cup parmesan freshly grated
  • cup asiago if you can't find asiago, just use an extra 1/3 cup of parmesan
  • 1 small handful fresh parsley for topping
  • salt and pepper


  • Cook noodles according to package directions and set aside.
    Melt butter in a medium saucepan over medium low heat. Add the garlic and let cook for about 3 minutes.
    Heat milk/cream in microwave for about a minute, until it's lukewarm.
  • Whisk in the flour with the melted butter/garlic until well incorporated. Add salt* and pepper to taste.
    SLOWLY add the cream/milk, about ¼ cup at a time, whisking constantly (this takes about 5-7 minutes — it's so worth the extra time!). Let simmer for 5 minutes.
    Begin to add the cheeses in small handfuls. Whisk quickly, heating through.
  • Add the cooked noodles to the saucepan and mix with tongs.
    Top with fresh parsley and more salt and pepper if desired, and serve.


*Don't add too much salt to start with — the cheeses are already very salty. 
This recipe makes two BIG servings, like you'd get in a restaurant. You could also serve 3-4 smaller portions if you're serving it alongside something else.