Ingredients (~8-10 servings)
- 3/4 cup unsalted butter (1 1/2 sticks), cut into pieces
- 3 garlic cloves, minced
- 1 tsp garlic powder
- 1/2 tsp ground nutmeg
- 3/4 tsp kosher salt
- 3/4 tsp freshly cracked black pepper
- 2 1/4 cups heavy whipping cream, room temperature
- 3 cups freshly grated Parmesan cheese
- Minced fresh flat leaf parsley, for serving (optional)
- 1 1/2 lbs cooked pasta, for serving (optional)
Melt the Butter and Build the Base
Melt the butter in a large saucepan over medium-high heat.
Once melted, stir in the garlic, garlic powder, nutmeg, salt, and pepper.
Cook for ~1 minute, stirring constantly, until the garlic is fragrant but not browned.
The garlic should smell aromatic but if it starts to turn golden, pull the pan off the heat for 30 seconds.
Add the Cream and Cheese
Slowly pour in the heavy cream while stirring – this prevents the butter from separating.
Bring to a gentle simmer; you’ll see small bubbles around the edges but not a rolling boil.
Add the Parmesan in handfuls, stirring after each addition until fully melted before adding more.
This takes ~2-3 minutes total and prevents the cheese from clumping.
Thicken the Sauce
Reduce the heat to medium-low and let the sauce cook for ~5 minutes, stirring occasionally.
The sauce is ready when it coats the back of a spoon and holds its shape for a few seconds when you draw your finger across it.
If it gets too thick, add a splash of pasta water or cream; if it’s too thin, simmer another minute or two.
Toss with your cooked pasta immediately or store in the fridge for up to 1 week – it reheats perfectly on the stovetop with a splash of cream.
Alfredo Sauce
Ingredients
Ingredients (~8-10 servings)
- 3/4 cup unsalted butter 1 1/2 sticks, cut into pieces
- 3 garlic cloves minced
- 1 tsp garlic powder
- 1/2 tsp ground nutmeg
- 3/4 tsp kosher salt
- 3/4 tsp freshly cracked black pepper
- 2 1/4 cups heavy whipping cream room temperature
- 3 cups freshly grated Parmesan cheese
- Minced fresh flat leaf parsley optional, for serving
- 1 1/2 lbs cooked pasta optional, for serving
Instructions
- Melt butter in large saucepan over medium-high heat.
- Add garlic, garlic powder, nutmeg, salt, and pepper. Cook 1 minute until fragrant.
- Slowly pour in heavy cream while stirring.
- Bring to gentle simmer with small bubbles around edges.
- Add Parmesan cheese in handfuls, stirring until fully melted after each addition.
- Reduce heat to medium-low and cook 5 minutes, stirring occasionally.
- Check sauce thickness by coating back of spoon – it should hold shape when you draw finger across.
- Toss with pasta immediately or store in refrigerator.
