Description
This classic Alfredo sauce recipe features a creamy, rich, and flavorful sauce made from butter, garlic, heavy cream, and freshly grated Parmesan cheese. Perfectly seasoned with salt, pepper, and a hint of nutmeg, it comes together in just 15 minutes and serves as an ideal accompaniment to your favorite pasta dishes.
Ingredients
Scale
Alfredo Sauce Ingredients
- 1 tablespoon unsalted butter
- 6 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese (freshly grated is best)
- Black pepper, to taste
- Sea salt, to taste
- Nutmeg, optional, to taste
Instructions
- Sauté Garlic: Melt butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned to avoid bitterness.
- Simmer Cream: Pour in the heavy cream and bring it to a gentle simmer. Maintain the simmer for about 5 minutes, allowing the cream to thicken and reduce by approximately one-third, creating a richer base for the sauce.
- Whisk in Cheese: Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy without lumps.
- Season and Serve: Season the sauce with nutmeg if using, sea salt, and black pepper to taste. If the sauce becomes too thick, thin it out with a splash of additional heavy cream. Serve the Alfredo sauce immediately over your favorite cooked pasta for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best texture and flavor.
- Be careful not to overheat the sauce after adding cheese to prevent it from becoming grainy.
- Adjust the consistency by adding more heavy cream if the sauce thickens too much as it cools.
- This sauce pairs well with fettuccine, linguine, or penne pasta.
- Store leftovers in an airtight container in the refrigerator and reheat gently to avoid separation.
