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Best Homemade Alfredo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 8 reviews
  • Author: Evelyn
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Best Homemade Alfredo Sauce Recipe is a rich and creamy Italian classic made from butter, heavy cream, garlic, and freshly grated Parmesan cheese. Perfectly seasoned with a hint of nutmeg, this sauce combines silky textures and bold flavors, making it an ideal companion for your favorite pasta dishes. Ready in just 10 minutes, it’s a simple yet indulgent sauce that elevates any meal.

Ingredients

Main 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 (refrigerated kind)
  • ¼ teaspoon fresh grated nutmeg
  • Salt, to taste
  • Freshly cracked pepper, to taste

Instructions

  1. Melt Butter and Simmer Cream: Melt the butter in a medium saucepan over medium-low to medium heat. Add the heavy cream and bring to a gentle simmer, ensuring it lightly bubbles without reaching a full boil. Cook while whisking frequently for about 5 minutes until the sauce starts to thicken slightly.
  2. Add Garlic and Cheese: Stir in the minced garlic and cook for an additional 1 minute to release the aroma. Gradually add the Parmesan cheese in two to three batches, whisking constantly to ensure smooth melting and prevent clumping. If the sauce becomes too thick, adjust consistency by thinning with extra cream or reserved pasta water; if too thin, add more Parmesan cheese.
  3. Finish and Season: Remove the saucepan from heat. Whisk in the freshly grated nutmeg for a subtle warmth and complexity. Season with salt and freshly cracked pepper to taste. Immediately toss with your favorite cooked pasta to serve and enjoy.

Notes

  • For a lighter version, substitute heavy cream with half and half.
  • Use freshly grated Parmesan cheese from the refrigerated section for the best flavor and texture.
  • If sauce thickens too much upon standing, stir in a splash of cream or pasta water before serving.
  • Do not let the sauce boil vigorously, as this may cause it to separate or curdle.
  • This sauce is best served immediately after preparation for optimal creaminess.

Find it online: https://evelynscooking.com/best-homemade-alfredo-sauce-recipe/