Description
A classic and creamy Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. Perfectly seasoned with salt, pepper, and optional nutmeg, this quick sauce comes together in just 15 minutes to elevate your favorite pasta dishes with a rich, velvety texture.
Ingredients
Scale
Alfredo Sauce Ingredients
- 1 tablespoon unsalted butter
- 6 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese (freshly grated is best)
- Black pepper (to taste)
- Sea salt (to taste)
- Nutmeg (optional, to taste)
Instructions
- Sauté Garlic: Melt the unsalted butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, stirring frequently, until the garlic is fragrant but not browned to avoid bitterness.
- Simmer Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to simmer for approximately 5 minutes, stirring occasionally, until the cream thickens slightly and reduces by about one-third.
- Whisk in Cheese: Lower the heat to low and gradually whisk in the grated Parmesan cheese, stirring continuously until the cheese fully melts and the sauce becomes smooth and creamy.
- Season and Serve: Season the sauce with sea salt, black pepper, and if desired, a pinch of nutmeg to enhance the flavor. If the sauce is too thick, adjust the consistency by adding a little more heavy cream. Serve the Alfredo sauce immediately over freshly cooked pasta of your choice.
Notes
- Use freshly grated Parmesan cheese for best flavor and smooth melting.
- Do not overcook the garlic to prevent bitterness.
- Adjust seasoning gradually to taste.
- The sauce is best served fresh but can be gently reheated with added cream to maintain consistency.
- For a lighter version, substitute half-and-half for the heavy cream, but note the sauce will be less rich.
