Description
This Best Homemade Alfredo Sauce recipe delivers a creamy, rich, and flavorful classic Italian sauce perfect for pasta dishes. Made from butter, heavy cream, garlic, and freshly grated Parmesan cheese, this sauce comes together quickly and is seasoned with salt, pepper, and a hint of nutmeg. Garnished with fresh parsley, it’s ideal for a comforting meal that’s both elegant and easy to prepare.
Ingredients
Scale
Alfredo 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)
- Fresh parsley, chopped (for garnish)
Instructions
- Melting the Butter: Melt butter in a medium saucepan over medium heat to create the rich base for the sauce.
- Sautéing the Garlic: Add minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Adding the Cream: Pour in the heavy cream and stir gently, then bring the mixture to a gentle simmer to begin thickening the sauce.
- Incorporating Parmesan Cheese: Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Seasoning the Sauce: Season with salt, black pepper, and optional nutmeg, stirring well to evenly distribute the flavors.
- Simmering the Sauce: Let the sauce simmer on low for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Finishing Touch: Remove the sauce from heat and garnish with freshly chopped parsley for a burst of color and freshness.
- Serving: Serve the Alfredo sauce warm over your favorite pasta or use as desired.
Notes
- For a smoother texture, grate your own Parmesan cheese rather than using pre-grated varieties.
- Do not allow the sauce to boil vigorously as it can cause the cream to separate.
- If the sauce becomes too thick, thin it out with a splash of pasta water or additional cream.
- Nutmeg is optional but adds a warm, subtle depth to the sauce.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore consistency.
