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Easy Ragu Alfredo Sauce Recipe

Easy Classic Ragu Alfredo Sauce Recipe With Fettuccine

  • Author: Anna Dykeman


Super easy recipe for those evenings when you just need something quick and delicious!



1 cup (2 sticks) unsalted butter

2 cups heavy cream

2 cups grated Parmesan cheese

4 cloves garlic, minced

Salt and freshly ground black pepper to taste

Pinch of ground nutmeg (optional)

Fresh parsley, chopped, for garnish (optional)


  1. In a large pot, boil water with some salt to cook the fettuccine based on what it says on the package instructions. 
  2. In a large saucepan or large skillet, melt butter over medium heat.
    1. Tip: If you plan to make chicken alfredo, add it here.
  3. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until it becomes fragrant – but be careful not to let it brown.
  4. Pour in the heavy cream and stir to combine with the butter and garlic – turn it down to medium-low heat. Now, allow the mixture to gently simmer while stirring occasionally.
  5. Next, gradually add the grated Parmesan cheese, stirring continuously to melt it into the sauce. 
  6. Then continue to simmer and stir until the sauce thickens and the cheese is fully incorporated – this should take about 5-7 minutes.
  7. Season the Alfredo sauce with salt and freshly ground black pepper to taste. If desired, add a pinch of ground nutmeg for a hint of warmth and depth in flavor. Adjust the seasoning according to your preference.
  8. Let the sauce simmer for a few more minutes to thicken to your liking – just remember that it will continue to thicken and reduce as it cools. (If it gets too thick, just add some pasta water)
  9. Lastly, once the sauce reaches your desired consistency, remove it from heat. 

Serve it over fresh fettuccine or your favorite pasta!

If you liked it, share this recipe with loved ones!