Ingredients
3 tablespoons butter
1 cup heavy cream (or half and half for a lighter sauce)
4 cloves garlic, minced
1 ½ cups freshly grated Parmesan cheese
Salt and freshly cracked pepper, to taste
Fresh grated nutmeg (optional), to taste
Instructions
- Melt butter in a medium saucepan over medium-low to medium heat.
- Add the cream and bring it to a simmer. Cook for about 5 minutes, whisking frequently, until it begins to thicken slightly.
- Add the minced garlic and cook for another minute, allowing it to become fragrant.
- Gradually add the grated Parmesan cheese in two or three batches, whisking constantly until the cheese has melted into the sauce.
- Season with salt and pepper to taste. If using nutmeg, add it now, starting with about 1/4 teaspoon and adjusting to your liking.
- If the sauce becomes too thick, thin it out with a little extra cream or pasta water.
- Toss the Alfredo sauce with your favorite pasta, and enjoy!
Notes
- For a lighter sauce, use half and half instead of heavy cream.
- Add protein like grilled chicken, shrimp, or crispy bacon for a more substantial meal.
- Experiment with fresh herbs like parsley, basil, or thyme for an herbaceous twist.
- Different cheeses like Pecorino Romano or mozzarella can alter the flavor and texture of the sauce.
- Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stovetop over medium-low heat, adding cream or milk to restore the texture.
- For freezing, store in an airtight container for up to 3 months. Reheat gently on the stovetop after thawing.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg
