Who says you can’t have restaurant cuisine at home? But to be honest, this recipe far surpasses the Alfredo I’ve tasted at numerous restaurants (and I’ve probably tried a few dozen from all our moves across the U.S.) I absolutely love a good Alfredo sauce and I’ll be honest, the more I’ve made this and honed it in, the more I find I don’t like it elsewhere. And to keep you from thinking I’m in my own echo chamber, I’ve made this for multiple guests having dinner in our home and they seem to love it just as much as we do!

Why am I sharing this recipe with you? The easy answer is that it’s too good for me to not share, but I also want to encourage women who struggle in the kitchen to expand their repertoire a bit. Scripture admonishes us to be keepers of our home (Titus 2:5, Prov. 31) and while that will look different from person to person, we can strive for excellence in all areas—even in our cooking. This is a story for another day but I will briefly say that I wasn’t born a natural cook. One of the first meals I made for other guests was spaghetti—boxed noodles, frozen meatballs, and jarred sauce—and somehow I ruined that, lol. Out of a desire to serve others well, I aimed to grow in my skills as a meal maker and loved seeing others reap the fruit of my labor. I hope to start sharing more recipes for this reason!

This is one of my go-to meals that I probably make on a bi-weekly basis and never get sick of. The sauce takes less than 15’ to make and can easily be thrown over a bed of noodles or used for Alfredo pizza. It can easily be doubled or tripled. I usually always double it for our family of 5. We always smoke chicken to go along with this but it honestly tastes great on its own or with other forms of protein. If you’re looking for a quick weeknight meal that also tastes gourmet, you’re welcome.

Let me know in the comments if you love it or have any questions.

Simply & Savory Alfredo Sauce Recipe

• .1 stick or .5 cup of Salted Butter

• 1.5 cups Heavy Whipping Cream*

• 3 cloves of Garlic minced

• .5 tsp Organic Garlic Powder

• salt (to desired taste)

• Freshly Ground Black Peppercorn (to desired taste)

• 2 cups shredded or freshly grated Parmesan Cheese

• optional: pasta, protein, freshly grated romano cheese and fresh basil or parsley

1. Cube the butter into tablespoon sized pieces.

2. Add the cubed butter and all of the cream to a large, cold skillet.

3. Simmer over low heat for 2-3 minutes or until it is all melted.

4. Whisk in the minced garlic, Italian seasoning, garlic powder, salt, and pepper for one minute.

5. Whisk in the parmesan cheese until melted.**

6. Pour over pasta noodles of choice and add protein (optional). Garnish with fresh parsley or basil and freshly grated Romano cheese.

7. Serve immediately.

*Half and half can be substituted if you don’t have heavy cream on hand, however, heavy cream has a higher fat content and performs better so if you’re an Alfredo newbie, don’t skimp on this.
**If the parmesan cheese or butter separates from the sauce, that means that you heated the sauce too much. This is called “breaking” the sauce. However, it can be easily fixed by using a hand-held immersion blender to blend the sauce together.

NOTE: Every sauce will vary depending on the quality of ingredients you source. I try to use all organic products but sometimes it’s not cost effective. I often use Walmart brand shredded parmesan cheese because it is cheap and it makes a delicious Alfredo. I’ve used expensive parmesan cheese before but my kids seems to prefer the Walmart brand. Even if that cheese isn’t organic, I still try to use organic cream.