Alfredo Sauce
This is a straightforward alfredo that uses real Parmesan and heavy cream - no flour or cream cheese shortcuts. It takes ~15 minutes and makes enough sauce for 1 1/2 lbs of pasta.
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.
Notes
Thin with pasta water or cream if too thick. Reheat on stovetop with splash of cream.
Did you make this recipe?Let me know how you liked it below!