Description
A rich, creamy, and velvety alfredo sauce recipe made with butter, heavy cream, and freshly grated Parmesan cheese. Ready in just 15 minutes!
Ingredients
1/2 cup unsalted butter
1 1/2 cups heavy cream
2 cloves garlic, minced
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch ground nutmeg
Fresh parsley for garnish (optional)
Instructions
Step 1: In a medium saucepan or skillet, melt the butter over medium-low heat. Be careful not to let it brown.
Step 2: Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, but not colored.
Step 3: Pour in the heavy cream and whisk gently. Bring the mixture to a low simmer, avoiding a full boil.
Step 4: Gradually whisk in the freshly grated Parmesan cheese in small batches, ensuring each batch is fully melted before adding more. This keeps the alfredo sauce recipe smooth.
Step 5: Stir in the salt, black pepper, and nutmeg. Remove from heat and serve immediately over your favorite pasta.
Notes
Always use freshly grated cheese for the best results. If the sauce thickens too much, use a splash of pasta water to reach your desired consistency.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Sauces Dressings & Condiments
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 385 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
