Description
This creamy homemade Alfredo sauce is a rich and velvety Italian white sauce made from butter, heavy cream, garlic, and freshly grated Parmesan cheese. Perfectly seasoned with salt, black pepper, and a hint of nutmeg, it’s an indulgent topping for fettuccine or any pasta dish. Easy to prepare on the stovetop, this classic sauce can be garnished with fresh parsley and is ideal for creating comforting, gourmet meals at home.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Melt Butter: In a large saucepan over medium heat, melt the butter until fully liquefied, preparing the base for the sauce.
- Sauté Garlic: Add the minced garlic and cook for about 1 minute, stirring frequently until fragrant but not browned to avoid bitterness.
- Add Heavy Cream: Slowly pour in the heavy cream while stirring constantly to incorporate and prevent separation, then bring the mixture to a gentle simmer.
- Simmer Sauce: Cook for 5 minutes on medium heat, stirring frequently, allowing the sauce to slightly thicken and develop a smooth texture.
- Incorporate Parmesan: Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce becomes smooth, creamy, and well combined.
- Season Sauce: Add salt, ground black pepper, and nutmeg if using; stir to blend the flavors fully into the sauce.
- Final Simmer: Continue to simmer on low for another 2–3 minutes until the sauce thickens to desired consistency, stirring occasionally to prevent sticking.
- Serve or Store: Remove from heat and use immediately over pasta, or transfer to a container and refrigerate for up to 5 days.
- Garnish: Sprinkle chopped fresh parsley on top before serving if desired for a fresh, colorful finish.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce fat content.
- For an extra kick of flavor, add a pinch of crushed red pepper flakes during the sauté step.
- This Alfredo sauce pairs best with fettuccine pasta but can be used with any pasta or as a creamy base for other dishes.
