✔ Updated · 7 fixes for thin sauce, plus too-thick fixes
Runny Alfredo sliding off the fettuccine? I've been there, and it's an easy fix.
To thicken Alfredo sauce, simmer it gently for 3 to 5 minutes, then stir in more finely grated Parmesan off the heat and let it rest for a couple of minutes. For a faster fix, whisk 1 tablespoon cornstarch with 2 tablespoons cold milk and stir it into about 2 cups of simmering sauce. A roux or a little cream cheese also works.
- No-change fixes: simmer, more Parmesan, rest.
- Fast thickener: cornstarch slurry.
- Too thick? Add warm pasta water a tablespoon at a time.
Why Is My Alfredo Sauce Too Thin?
- It hasn't simmered long enough. Cream needs a few minutes at a gentle simmer to reduce and thicken.
- You used milk or half-and-half only. Lower-fat dairy makes a thinner sauce than heavy cream.
- There isn't enough cheese. Parmesan is a thickener as much as a flavor.
- The cheese went in too hot or pre-shredded. Bagged cheese has anti-caking agents, and boiling sauce makes cheese clump and turn greasy instead of thickening.
- It's still hot. Alfredo thickens noticeably as it cools for a couple of minutes off the heat.
7 Ways to Thicken Alfredo Sauce
Start at the top; the first three fix most thin sauces without changing the flavor.
- Simmer it down. Keep it at a gentle simmer, stirring, for 3 to 5 minutes. Don't boil hard or the sauce can break.
- Add more Parmesan. Take the pan off the heat and stir in finely grated Parmesan, 1/4 cup at a time, until it coats a spoon.
- Let it rest. Off the heat for 2 to 3 minutes, it thickens on its own. Toss it with the pasta and it clings even more.
- Cornstarch slurry. Whisk 1 tablespoon cornstarch into 2 tablespoons cold water or milk, stir it into about 2 cups of simmering sauce and cook for 1 to 2 minutes until glossy.
- Roux. Cook 1 tablespoon butter with 1 tablespoon flour for a minute, then whisk in some of the sauce and return it to the pan. Simmer 2 to 3 minutes to cook out the floury taste.
- Cream cheese. Whisk in 2 to 4 tablespoons of softened cream cheese for a thicker, tangier sauce.
- Egg yolk. Whisk a yolk in a bowl, slowly whisk in a ladle of hot sauce to temper it, then stir it back in over low heat until the sauce reaches 160°F.
Thickeners Compared
| Method | Amount for about 2 cups sauce | Changes the flavor? | Best for |
|---|---|---|---|
| Simmer | 3 to 5 minutes | No | Slightly thin sauce |
| Parmesan | 1/4 to 1/2 cup | More cheesy | Homemade sauce |
| Cornstarch slurry | 1 tbsp + 2 tbsp cold liquid | No | Fast fix, jarred sauce |
| Roux | 1 tbsp butter + 1 tbsp flour | Slightly | Very thin sauce |
| Cream cheese | 2 to 4 tbsp | Tangier | Extra-creamy sauce |
| Egg yolk | 1 yolk | Richer | Silky, carbonara-style finish |
Alfredo Sauce Too Thick?
This happens all the time with leftovers, because the cheese and butter firm up in the fridge. Thin it with a splash of warm pasta water, milk or cream, a tablespoon at a time, over low heat while you stir. Pasta water is my favorite: its starch keeps the sauce smooth and helps it cling.
How to Thicken Jarred Alfredo Sauce
Warm it gently, then stir in a handful of grated Parmesan or a cornstarch slurry and simmer for a minute or two. A spoonful of cream cheese also makes store-bought sauce taste richer.
Storing and Reheating
- Refrigerate leftover Alfredo within 2 hours, in a covered container, and use it within 3 to 4 days.
- Reheat over low heat with a splash of milk, stirring often, until it reaches 165°F. High heat makes it greasy and grainy.
My Alfredo Notes
I grate my own Parmesan, always. It melts into the sauce instead of clumping, and that one change fixes more grainy, thin Alfredo than anything else. I also save a mug of pasta water before draining, just in case.
Making pasta tonight? Browse our types of pasta guide, try TikTok baked feta pasta, or fix a sharp red sauce with how to reduce acidity in tomato sauce.
Homemade Alfredo Sauce Recipe
4
servings30
minutes30
minutes320
kcalAlfredo sauce goes with absolutely everything and is very easy to make. You can have it ready in about an hour. Learn how to thicken alfredo sauce properly to serve up the perfect complement to your pasta dish.
Ingredients
2 cups of half and half cream
1 cup of heavy cream
1 cup of grated asiago
1/2 cup of parmesan cheese, grated
1/2 cup of butter
1 head of garlic, minced
3 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon of ground pepper
1 teaspoon ground Italian seasoning
2 tablespoons of cornstarch
Directions
- First, peel the garlic cloves and mince them.
- Sauté garlic with olive oil in a suitable pan until it is soft and released garlicky aroma.
- Transfer this garlic and oil to the large cold pot and whisk in other ingredients.
- Place the pot on medium heat and begin to whisk the ingredients until they form a smooth lump free mixture.
- Stir cook this sauce until it thickens then remove it from the heat.
Notes
- Pro tip: Make sure your heat is set at medium and do not adjust higher. This sauce does require a lot of whisking however you’ll be glad you put in the effort. Stay the course and don’t leave this without watching or the end result may not be as favorable.
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Nutrition Facts
4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
- Total Fat
35g
45%
- Cholesterol 70mg 23%
- Sodium 330mg 14%
- Total Carbohydrate
15g
6%
- Total Sugars 3g
- Protein 9g 18%
- Vitamin A 16mcg 0%
- Vitamin C 11mg 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions
Why is my Alfredo sauce not thickening?
It usually needs more simmering, more cheese or a short rest off the heat. Sauces made with milk or half-and-half are naturally thinner than ones made with heavy cream. Pre-shredded cheese or boiling the sauce after adding cheese can also stop it thickening smoothly.
Does Alfredo sauce thicken as it cools?
Yes. As it cools for a few minutes off the heat, the butter and cheese firm up and the sauce becomes noticeably thicker. Toss it with the pasta and it thickens even more, so don't over-reduce it in the pan.
How do you thicken Alfredo sauce without flour?
Simmer it to reduce, add more grated Parmesan, or use a cornstarch slurry (1 tablespoon cornstarch to 2 tablespoons cold liquid). Cream cheese and a tempered egg yolk also thicken it without any flour.
How do you fix Alfredo sauce that is too thick?
Warm it over low heat and stir in warm pasta water, milk or cream a tablespoon at a time until it loosens. Pasta water is best because its starch keeps the sauce smooth and helps it cling to the noodles.
Can you thicken jarred Alfredo sauce?
Yes. Warm it gently, then stir in grated Parmesan or a cornstarch slurry and simmer for a minute or two. A spoonful of cream cheese adds body and makes store-bought sauce taste more homemade.
