Alfredo Sauce

iamwinfred

Creamy, velvety, and incredibly rich, this Alfredo Sauce takes just minutes to make from scratch with butter, cream, and freshly grated Parmesan coming together in perfect harmony. This restaurant-quality sauce transforms any pasta dish into something special and is ready in just 15 minutes.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Italian

Servings servings

Calories 580 kcal

Equipment

Large heavy-bottomed saucepan For even heat distribution
Whisk
Wooden spoon
Cheese grater Preferably Microplane
Measuring cups and spoons
Garlic press or knife For mincing garlic

Ingredients

1/2 cup unsalted butter 113g, 1 stick
2 cups heavy cream 480ml
2 cups Parmesan cheese 200g, freshly grated
4 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg optional
fresh parsley for garnish, optional

Instructions

Grate the Parmesan cheese fresh from the block and mince the garlic cloves finely. Measure out all ingredients and have them ready beside the stove.
Place the saucepan over medium heat and melt the butter completely. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, stirring constantly.
Pour the heavy cream into the pan and stir well to combine. Bring to a gentle simmer over medium heat and let simmer for 2-3 minutes until slightly thickened.
Remove the pan from direct heat or reduce to very low temperature. Add the grated Parmesan cheese gradually, about 1/4 cup at a time, whisking continuously until each addition is fully melted before adding more.
Add the salt, pepper, and nutmeg (if using) and whisk thoroughly. Taste and adjust seasonings, and thin with pasta cooking water or cream if too thick.
Pour the sauce over freshly cooked, drained pasta and toss until every piece is coated. Garnish with fresh parsley and additional Parmesan if desired and serve immediately.

Notes

Use freshly grated Parmesan cheese - pre-grated varieties contain cellulose that prevents smooth melting and creates a grainy texture.
Don't let the sauce boil after adding cream - high heat causes the cheese to separate and become grainy.
Remove from heat entirely before adding cheese to prevent overheating and ensure silky texture.
Reserve some pasta cooking water - the starchy water helps thin the sauce and helps it cling to pasta better.
Serve immediately as Alfredo sauce thickens considerably as it sits and cools.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat, adding cream or pasta water to thin.
Freezing is not recommended as cream-based sauces separate when frozen and thawed.
For variations, try adding doubled garlic, Cajun seasoning, lemon juice and zest, sautéed mushrooms, or sun-dried tomatoes.
Quality ingredients make a significant difference - splurge on authentic Parmigiano Reggiano DOP for best results.
Let cheese come to room temperature before adding - cold cheese takes longer to melt and may cause lumps.

Nutrition

Serving: 1ServingCalories: 580kcalCarbohydrates: 7gProtein: 16gFat: 54gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 165mgSodium: 720mgPotassium: 150mgSugar: 4gVitamin A: 35IUVitamin C: 2mgCalcium: 45mgIron: 2mg

Keyword alfredo sauce, creamy pasta sauce, easy sauce recipe, homemade alfredo