Description
This Best Homemade Alfredo Sauce is a rich, creamy, and flavorful sauce perfect for drizzling over pasta or enhancing your favorite dishes. Made with simple ingredients like butter, heavy cream, garlic, and freshly grated Parmesan cheese, this classic Italian-American sauce comes together in just 15 minutes for an easy yet indulgent meal addition.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup butter
- 1 1/2 cups heavy cream
- 2 cloves garlic, minced
- 2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt 1/2 cup of butter completely to lay the foundation for your sauce.
- Sauté Garlic: Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown or burn.
- Add Heavy Cream: Pour in 1 1/2 cups of heavy cream, stirring gently to combine, then bring the mixture to a gentle simmer without boiling.
- Add Parmesan Cheese: Reduce heat to low and gradually whisk in 2 cups of freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Season Sauce: Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and an optional 1/4 teaspoon of nutmeg. Stir well to combine the flavors.
- Simmer Sauce: Let the sauce simmer on low heat for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Remove and Garnish: Remove the saucepan from heat and garnish with freshly chopped parsley for a burst of color and flavor.
- Serve: Serve the Alfredo sauce warm over pasta or your dish of choice for an indulgent creamy experience.
Notes
- Use freshly grated Parmesan cheese rather than pre-grated for best texture and flavor.
- Keep the heat low once cream is added to avoid curdling.
- You can omit nutmeg if you prefer a straightforward traditional Alfredo flavor.
- The sauce thickens as it cools, so serve immediately or keep warm gently.
- For a lighter version, substitute half and half for heavy cream, but the sauce will be less rich.
