Creamy Classic Alfredo Sauce (Print-Friendly Version)
Smooth, buttery Alfredo with fresh Parmesan and garlic. Ideal for pasta or as a savory sauce base.
# Ingredients List:
→ Sauce Base
01 -
3 tablespoons unsalted butter
02 -
1 cup heavy cream or half and half
→ Flavoring
03 -
4 cloves garlic, minced
→ Cheese
04 -
1.5 cups freshly grated Parmesan cheese
→ Seasoning
05 -
Salt, to taste
06 -
Freshly cracked black pepper, to taste
07 -
Freshly grated nutmeg, optional, to taste
# How to Make It:
01 -
Place butter in a medium saucepan and melt over medium-low to medium heat.
02 -
Pour in heavy cream or half and half and bring to a gentle simmer, avoiding a full boil. Whisk frequently for 5 minutes until slightly thickened.
03 -
Stir in minced garlic and cook for 1 minute, allowing the aroma to infuse.
04 -
Gradually add grated Parmesan cheese in two to three batches, whisking constantly until fully melted and the sauce achieves a smooth consistency.
05 -
Season with salt, freshly cracked black pepper, and optionally a pinch of freshly grated nutmeg to taste. If the sauce becomes too thick, adjust the consistency by adding a small amount of extra cream or reserved pasta water.
06 -
Toss the sauce with cooked pasta of choice or use immediately as desired.
# Extra Tips:
01 -
This sauce thoroughly coats 225 grams (8 oz) of fettuccine. For larger quantities, double all ingredients for a standard box of pasta.
02 -
Allow sauce to cool completely before storing in an airtight container in the refrigerator for up to 5 days.
03 -
For best results, reheat on the stovetop over medium-low heat while whisking, adding a splash of cream or milk if needed. Avoid reheating in the microwave to maintain the sauce's texture.
04 -
Freeze sauce for up to 3 months, noting that separation may occur. Thaw overnight in the refrigerator and reheat gently while whisking.