Easy Alfredo Sauce | Dairy Farmers of Manitoba

Alfredo Sauce

Serving Size

4 servings

From the Hueging family dairy farm, this recipe is one of Manitoba’s Dairy Best!


  • 1/4 cup (60 mL) unsalted butter
  • 1 cup (250 mL) whipping cream
  • 2 cloves garlic, crushed
  • 1 1/2 cups (375 mL) shredded Parmesan cheese
  • 1/4 cup (60 mL) minced fresh parsley
  • 1 egg yolk, beaten (optional)


1. Melt butter in a saucepan. Add cream, garlic and cheese, whisk over low heat, until cheese is melted (do not boil). If required, thicken with 1 egg yolk.
2. Serve immediately. Pour sauce over cooked fettuccine.


To learn more about the Hueging family’s Dairy Story, click here.



  • Do not add a large amount of shredded cheese to a sauce that is very hot or boiling as the cheese may “seize”, clumping up into one large curd, and ruin your recipe.
  • In this recipe, adding cold cream and shredded cheese (along with the other ingredients) to the melted butter, over low heat, should prevent a recipe failure.
  • Alternately, very slowly add the cheese to the warm milk, butter and garlic.