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

An Italian Grandma’s Creamy Alfredo Sauce Recipe: This Easy 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 it handy and delicious, too. Buon appetito!

Cuisine: Italian 
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 to 6


  • 1 stick (8 tablespoons) butter
  • 1/2 cup flour
  • 1/2 cup grated Parmesan cheese
  • 1 container (6 ounces) gorgonzola cheese crumbles
  • 1 teaspoon pepper
  • 2 cups milk (approximately)
  • 1 pound pasta, cooked according to package directions (I prefer linguine while Mimi prefers tri-color cheese tortellini)
  • cooked shrimp or chicken (optional)

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.
  4. Taste. If sauce happens to taste bitter (which can happen with cheese sauces), add a teaspoon of sugar.
  5. Pour over cooked pasta. Add shrimp or chicken, if using. Mix until well combined.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

Saucepans $10 & Up
Whisks $5 & Up
Flour $2 & Up
Pasta $1 & Up

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

3-Ingredient Parmesan Alfredo Sauce Recipe Is Fast & Fabulous

Olive Garden Alfredo Sauce Copycat Recipe: 3 Ingredients + 10 Minutes = the Creamiest Alfredo Sauce Ever

15-Minute Cacio e Pepe Recipe Tastes Like It's Straight Outta Rome

Savory Baked Spinach Manicotti Alfredo Pasta Shells Recipe Only Looks Complicated

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!

join discussion

Please login to comment.

recommended tips

Cherry Cola Barbecue Sauce Recipe: This Sweet BBQ Sauce Recipe Is Ready in 5 Minutes

Herb Olive Oil Dip for Bread Recipe With Balsamic Vinegar: Dairy-free Italian Dipping Oil