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Alfredo Sauce

"A satisfying sauce you can use on any type of pasta - dry or fresh."
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servings 714 cals
Original recipe yields 2 servings


  • Calories:
  • 714 kcal
  • 36%
  • Fat:
  • 72 g
  • 111%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 340 mg
  • 113%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

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Read all reviews 640
  1. 856 Ratings

Most helpful positive review

You can subtitute 2% milk for heavy cream, if you start with a roux of 1tbsp butter, 1tbsp flour. Good for reducing fat a bit, or if you realize at the last minute you don't have enough cream!

Most helpful critical review

I like the flavor. I followed the recipe to a T. Ive never understood how you can rate a recipe you changed before trying as written. Anyway, this one was good. No better or worse than any o...

Most helpful
Most positive
Least positive

You can subtitute 2% milk for heavy cream, if you start with a roux of 1tbsp butter, 1tbsp flour. Good for reducing fat a bit, or if you realize at the last minute you don't have enough cream!

After reading through the reviews I decided to give this one a shot, and it came out wonderful. I made the following changes: *added 1/4 teaspoon black pepper, 2 cloves minced garlic and 2 tab...

I liked this sauce, it had a nice, mild flavor. My guests felt it lacked something, even though I minced and sauteed garlic and added it in. Perhaps I would add a touch of garlic salt or garli...

People need to remember that restaurant style Alfredo Sauce is NOT LIKE the bottled stuff! I had tried some homemade Alfredo Sauce recipes before this one, but none turned out as close to what ...

I wish there were more than 5 stars! This is THE BEST alfredo I have EVER made. It is SO easy and SO SO rich. Every person I have served it to has begged me for the recipe. I do not use any roma...

I made this sauce one night for a dinner party. The next day I had to promise to send it out in emails to all that had it. It was a hit 7 times over. Very simple - Quick and easy to make. Tha...

This is so darned easy to make its unbelievable. I'm a 19 year old male college student. If I can make it - you can. It works well if you use parmesan instead of the romano as well (just doub...

How pleased I am to see this recipe online, for it is the 'EGG YOLK' that gives 'Alfredo Sauce' that 'something' that is always missing from other Alfredo Sauce recipes that do not incorporate t...

This sauce smells so good, I knew this recipe was a winner before I even tasted it! I added some cracked pepper, minced garlic and chopped Italian parsley and I was completely impressed with th...