Description
This Rich and Creamy Homemade Alfredo Sauce is a luscious, velvety sauce made from butter, garlic, heavy cream, and freshly grated Parmesan cheese. Perfect for drizzling over hot pasta or protein, this quick and easy sauce delivers classic Italian flavors in just 15 minutes.
Ingredients
Scale
Alfredo Sauce Ingredients
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch nutmeg (optional)
Instructions
- Melt the butter: In a large saucepan over medium heat, melt the unsalted butter until fully liquid and warm.
- Sauté the garlic: Add the minced garlic to the melted butter and cook for about 1 minute, stirring frequently until fragrant but not browned.
- Add heavy cream: Reduce the heat to low and slowly stir in the heavy cream. Allow the mixture to simmer gently for 3 to 4 minutes to combine the flavors.
- Incorporate Parmesan cheese: Gradually whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy without lumps.
- Season the sauce: Add salt, ground black pepper, and a pinch of nutmeg if desired. Stir well to blend the seasonings evenly throughout the sauce.
- Serve immediately: Remove the sauce from heat and serve it right away over hot pasta, chicken, or other preferred proteins.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor; pre-grated cheese may not melt as smoothly.
- Do not boil the sauce after adding cheese to prevent curdling.
- For a lighter version, substitute half of the heavy cream with whole milk, though the sauce will be less rich.
- Can be stored in the refrigerator for up to 2 days and gently reheated with a little milk to restore creaminess.
- Add freshly chopped parsley or basil as a garnish for added color and freshness.
