3-Ingredient Alfredo
Creamy coating without flour paste or store-bought sauce.
Timing: 15 mins
3-Ingredient Alfredo
Creamy coating without flour paste or store-bought sauce.
Timing: 15 mins
Key move
Remove the cream and butter from heat before adding Parmesan, waiting 20-30 seconds to prevent curdling and ensure a smooth sauce.
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The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 6Your prep station before cooking begins
3-Ingredient (classic-ish American home version) (0/3)
Optional (highly recommended) (0/3)
My sauce looks grainy, with little cheese lumps.
Ah, that usually happens when the Parmesan hits the hot cream too quickly.
My sauce is really thick and clumpy, not flowing.
Sounds like it might have reduced a bit too much, or perhaps a touch too much cheese.
Chef's Notes
Grate Parmesan finely for a smoother sauce that melts evenly without clumping.
Reserve a little pasta water before draining; it helps emulsify and thicken the sauce.
Serve immediately over pasta. Top with extra Parmesan, black pepper, or fresh parsley.
The Method
WARM
In a skillet, warm cream + butter on medium-low until butter melts.
Butter is melted and cream is warm.
REDUCE (lightly)
Simmer 3-5 minutes until slightly thickened.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Sauce has slightly thickened.
OFF HEAT
Remove from heat. Wait 20-30 seconds.
Pan is off the heat and has cooled for 20-30 seconds.
MELT CHEESE
Sprinkle Parmesan gradually while whisking constantly.
Parmesan is fully melted and incorporated into a smooth sauce.
ADJUST
Too thick? Add warm pasta water 1-2 tbsp at a time.
Sauce has reached desired consistency.
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