Quick Alfredo Sauce

Prep Time:
10 mins
Total Time:
20 mins
1 cup

This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta, or as a sandwich spread in place of mayonnaise.


  • 4 tablespoons unsalted butter

  • 1 teaspoon minced garlic

  • 1 cup heavy cream

  • 1 ¼ ounces Parmigiano-Reggiano, finely grated (½ cup)

  • Kosher salt and freshly ground pepper


  1. Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).

    alfredo sauce pot whisk yellow
    Bryan Gardner
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