Description
Create a rich, velvety, restaurant-quality Alfredo sauce from scratch using simple, fresh ingredients. This classic recipe guarantees a creamy result every time you make it at home.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 1/2 cups freshly grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- If using, add the minced garlic to the melted butter and cook for about one minute until fragrant. Do not let the garlic brown.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
- Gradually whisk in the grated Parmesan cheese, a handful at a time. Stir constantly until the cheese is fully melted and the sauce is smooth.
- Season with salt, pepper, and a pinch of nutmeg if desired.
- Continue to cook on low heat for 2-3 minutes, stirring until the sauce thickens slightly. Do not boil the sauce once the cheese is added, as this can cause it to separate or become grainy.
- Serve immediately over hot pasta, chicken, or shrimp.
Notes
- Always use freshly grated Parmesan cheese for the best texture and flavor. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Keep this sauce on very low heat after adding the cheese to prevent breaking.
- This sauce pairs perfectly with fettuccine pasta.
- For a richer flavor, you can use a mix of Parmesan and Pecorino Romano cheese.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 cup
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 17g
- Trans Fat: 1.5g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 140mg