An Italian Grandma’s Creamy Alfredo Sauce Recipe Is Amazing by Ann Marie Patitucci

An Italian Grandma’s Creamy Alfredo Sauce Recipe Is Amazing

My mom, whom the grandkids affectionately call Mimi, is a fantastic cook, one in a long line of Italian women in my family who love to cook and are naturally skilled at it. Unfortunately, I inherited neither her passion nor talent for cooking. However, occasionally I’ll try one of the family recipes and find that it’s simple enough that even I can’t mess it up, like her creamy alfredo sauce recipe.

My mom’s alfredo sauce recipe is amazing. The Italian alfredo sauce is quick and easy enough to serve for dinner on a school or worknight. It's made with butter, flour, freshly grated Parmesan cheese, gorgonzola cheese crumbles, black pepper and milk. That's it. Simple ingredients that unite to make a tasty, creamy sauce for pasta or however you want to use it.

Keep in mind that if you add a protein, it will soak up some of the yummy sauce. I hope you find this authentic Italian gorgonzola alfredo sauce recipe handy and delicious, too. Buon appetito!

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Cuisine: Italian 
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6


  • 1 stick (8 tablespoons) butter
  • 1/2 cup flour
  • 1/2 cup grated Parmesan cheese
  • 6 ounces gorgonzola cheese crumbles
  • 1 teaspoon pepper
  • 2 cups milk (approximately)
  • 1 pound (16 ounces) pasta, cooked according to package directions 
  • cooked shrimp or chicken (optional)

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Recipe Notes

  • If sauce happens to taste bitter (which can happen with cheese sauces), add a teaspoon of sugar.
  • I prefer linguine pasta for this recipe while Mimi prefers tri-color cheese tortellini.
  • Do not overcook the pasta. No one likes mushy pasta!

Here's how to make it: 

  1. Melt butter in saucepan on low heat. Add flour to make a roux. Stir quickly.
  2. Add 1 1/2 cups milk. Raise heat to low-medium.
  3. Slowly add grated cheese. Stir. Add gorgonzola cheese. Stir well. Add pepper. Stir until all ingredients are well combined and smooth. If sauce is thick (which it likely will be), add the other 1/2 cup of milk (or more). Sauce should be thicker than marinara sauce but you don't want it to be too thick. Taste. Add a little sugar, if bitter.
  4. Pour over cooked pasta. Add shrimp or chicken, if using. Mix until well combined.

Nutrition Facts Per Serving

Calories: 602

Total Fat: 46.4g

Saturated Fat: 30.1g

Cholesterol: 155mg

Sodium: 1457mg

Total Carbohydrate: 23.9g

Dietary Fiber: 3.4g

Total Sugars: 1.5g

Protein: 28.6g

Vitamin D: 11mcg

Calcium: 593mg

Iron: 1mg

Potassium: 67mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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I can taste this sauce already yum 😋
Ivan Beacco
It’s a great sauce but it’s not an Alfredo sauce. It’s a Gorgonzola sauce with a base of béchamel rather than cream. And yes, it’s a classic italian dish, unlike the fettuccine Alfredo
Elisa Schmitz
Mmmm, this looks wonderful, Ann Marie Gardinier Halstead ! I love the savory, creamy flavors in this sauce! #yum
Tim Alonzo
The original alla alfredo sauce was composed only of utter, cheese, a little pasta water. If you add cream or any dairy youve already bastardized the recipe. It was originally made for folks or children who were ill.
Liam Walshe
Sorry to say but starting Alfredo with a roux is a huge NO NO. Even adding cream is a no no. And the gorgonzola? Hell no. I'm not Italian but even I know this is not Alfredo. It's a gorgonzola sauce.

As the previous commenter mentioned, the real Alfredo is merely butter, Parmigiano Reggiano, and pasta water. Very finicky and technique-sensitive recipe too, but absolutely delicious. I find you need very good pasta for it too (bronze cut) or else it doesn't come out as good.

Bon Appetit has a video by Carla where it's done the right way:
Rudolf Rassendyll
Aggree -- not Alfredo sauce. The real deal is best made at the table. It is defined as triple-butter-triple-cheese (ie, a new take on pssta with butter & cheese, thought to have been something for Alfredo's pregnant wife with an upset tummy). On just cooked & drained pasta melt the butter then add the grated Parmigiano reggiano, stir to incoprorate it. I usually do this over a portable gas burner turned way down to assure adequate heat, and i generally cheat by adding just a couple tablespoons of ½&½.
Melissa Vickers
Mama Mia! Who cares what you call this--anything would taste good underneath it!

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