Homemade Alfredo Sauce
A silky, classic Alfredo sauce made with butter, heavy cream, fresh Parmesan, and garlic. Ready in about 15 minutes and perfect for fettuccine or to dress chicken and veggies.
Ingredients
For the Sauce
- 6 tbsp unsalted butter
- 1 ½ cups heavy cream or 1 cup for a lighter sauce
- 2 cups freshly grated Parmesan cheese about 4–6 ounces
- 2 garlic cloves finely minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Pinch freshly grated nutmeg optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
- In a medium skillet over low heat, melt the butter. Add the minced garlic and cook very gently for 30–45 seconds until fragrant. Do not let the garlic brown.
- Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir occasionally and let reduce for 4–6 minutes until slightly thickened.
- Reduce heat to the lowest setting. Add the grated Parmesan a handful at a time, whisking constantly until fully melted and the sauce is smooth.
- Season with salt, plenty of black pepper, and a pinch of nutmeg if using. If the sauce is too thick, whisk in reserved pasta water or a splash of cream until desired consistency is reached.
- Toss with cooked pasta or spoon over vegetables or chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately while hot and glossy.
Notes
- Use freshly grated Parmesan for the best texture.
- Keep heat low when adding cheese to prevent separation.
- Reserve pasta water to thin the sauce if needed.
- Reheat leftovers gently with a splash of milk or cream.
Nutrition
Calories: 420kcalCarbohydrates: 3gProtein: 12gFat: 40gSaturated Fat: 24gSodium: 520mgSugar: 1g
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