Alfredo sauce is great over pasta. Fettuccine Alfredo is probably the most famous use of alfredo sauce. I love adding grilled chicken to make it Chicken Alfredo. It’s so good.

You can also use it in Mardi Gras Pasta, which is also know as Cajun Alfredo. That has shrimp and andouille sausage added for a really great flavor.

If you made too much sauce and have some leftover, wait until the pasta sauce has cooled to room temperature. Then, pour the leftover sauce in an airtight container and keep it the fridge for up to five days.

If you’re not going to use it in that time, you can freeze homemade alfredo sauce. However, the dairy products may separate while it thaws out so you might need to add some more heavy cream while reheating to get it back to a creamy sauce.

​You really want to make sure that you’re completely combining the ingredients before serving. You add the parmesan cheese last, when the sauce is already off the heat. So, it’s not melting from being on the stove. It’s melting from residual heat. Make sure that you’re stirring long enough that the heat melts it all. If not, you’ll end up with a grainy taste.

You also want to make sure you’re following the recipe as written. Don’t skimp on the ingredients. If you don’t have the right balance and have too much liquid, that can cause your alfredo sauce to split and no amount of whisking will get it smooth (instead, you have to add more liquid or cheese, depending on what’s causing the issue).

If you can’t find heavy cream in store, you can substitute milk for cream. However, you won’t get the same creamy alfredo sauce when you use milk since cream adds, well, cream. Heavy cream also adds flavor, so you’ll want to add some extra garlic and salt to offset the blandness of the milk.

Alfredo sauce will become a thick sauce upon standing. If you think your alfredo sauce is too thick, you can add in a little pasta water to thin it out. If you didn’t save any pasta water, you can add in a little more heavy cream (or milk if you finished the heavy cream). You might want to add a little extra salt to keep the flavor.

Sometimes, dairy can separate when it cools. If that’s the case, add your alfredo sauce back into the pan and simmer it over medium-low heat. Add in some water and whisk the mixture until it is reconstituted.

I’ve seen some Alfredo sauce recipes that add cream cheese. That’s really getting away from an authentic alfredo sauce. It’s probably delicious. I’ve made cream cheese-based sauces that are really good. But, cream cheese adds a consistency and tang that don’t usually go in alfredo.