Homemade Alfredo Sauce
A quick, silky homemade Alfredo sauce made with butter, heavy cream, and freshly grated Parmesan. Perfect for tossing with fettuccine or using with chicken, shrimp, or vegetables for an elegant weeknight meal.
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Servings: 4 servings
Calories: 420kcal
Ingredients
- 1 cup 240 ml heavy cream
- 4 tablespoons 60 g unsalted butter
- 1 to 1 1/2 cups freshly grated Parmesan cheese
- 2 garlic cloves minced
- Salt and freshly ground black pepper to taste
- Pinch of freshly grated nutmeg optional
- 2 tablespoons chopped fresh parsley optional, for garnish
- Cooked fettuccine or pasta of choice about 12 oz / 340 g dry
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- While pasta cooks, grate fresh Parmesan finely and set aside.
- In a large skillet over medium-low heat, melt the butter gently to avoid browning.
- Add minced garlic to the melted butter and sauté 30–45 seconds until fragrant.
- Pour in the heavy cream, stirring to combine with butter and garlic.
- Increase heat slightly and simmer the cream-butter mixture 3–5 minutes, stirring frequently.
- Add a small pinch of nutmeg if using, then reduce heat to low.
- Whisk in grated Parmesan gradually, allowing it to melt into a smooth sauce.
- Season with salt and plenty of freshly ground black pepper to taste.
- Drain pasta, reserving 1 cup pasta cooking water; add pasta to the sauce and toss.
- If sauce is too thick, thin with reserved pasta water a tablespoon at a time until silky.
- Finish with chopped parsley and an extra sprinkle of Parmesan before serving.
Nutrition
Calories: 420kcal | Carbohydrates: 10g | Protein: 14g | Fat: 34g | Sodium: 520mg