Description
You can make a rich, creamy, and restaurant-quality Alfredo sauce from scratch in just 10 minutes using only a few simple ingredients. Say goodbye to jarred sauce!
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic to the melted butter and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2 to 3 minutes until it thickens slightly.
- Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and completely melted.
- Stir in the salt and pepper. Taste the sauce and adjust seasoning if needed.
- Toss immediately with your favorite cooked pasta, like fettuccine, or use as a topping for chicken or vegetables.
Notes
- Always use freshly grated Parmesan cheese for the best melting quality and flavor; pre-shredded cheese often contains anti-caking agents that make the sauce grainy.
- If the sauce becomes too thick as it cools, you can thin it slightly by whisking in a tablespoon or two of reserved pasta water or extra heavy cream.
- This recipe makes a classic, rich cream sauce. For a tangier flavor, try a variation using cream cheese, though this recipe focuses on the traditional butter and cream base.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 2
- Sodium: 280
- Fat: 34
- Saturated Fat: 20
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 105