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!
Author:Ahazzam
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Yield:4 servings
Category:Sauce
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
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, or to taste
1/4 teaspoon black pepper, or to taste
Pinch of nutmeg (optional)
Instructions
Melt the butter in a medium saucepan over medium heat. You want the butter fully melted but not browned.
Add the minced garlic to the melted butter and cook for about 30 seconds until you can smell the aroma. Do not let the garlic burn.
Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 3 to 5 minutes, allowing it to thicken slightly.
Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, until the cheese is completely melted and the sauce is smooth and creamy. This step is important for a silky texture.
Stir in the salt, pepper, and the optional pinch of nutmeg. Taste the sauce and adjust seasonings as needed.
Toss immediately with your favorite cooked pasta, like fettuccine, or use it as a topping for chicken or vegetables.
Notes
Always use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that prevent the sauce from becoming smooth and creamy.
If your sauce becomes too thick after adding the cheese, stir in a tablespoon or two of the reserved pasta cooking water to reach your desired consistency.
This recipe makes a classic, rich cream sauce. For a variation, you can add 2 ounces of cream cheese along with the heavy cream for extra stability and richness.