Alfredo Cream Sauce
This rich, velvety homemade Alfredo sauce comes together quickly with simple ingredients for the ultimate comfort food.
Ingredients
- •1/2 cup unsalted butter (115g)
- •2 cloves garlic, minced
- •1 1/2 cups heavy cream (360ml)
- •1/4 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
- •1 1/2 cups freshly grated Parmesan cheese (150g)
- •2 tablespoons fresh flat-leaf parsley, finely chopped (for garnish)
Instructions
- 1
Melt the unsalted butter in a large skillet over medium-low heat.
- 2
Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to let it brown.
- 3
Pour in the heavy cream and whisk to combine, then let it simmer gently for about 5 minutes until it starts to thicken slightly.
- 4
Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese, whisking continuously until the cheese is completely melted and the sauce is smooth.
- 5
Season the sauce with salt and freshly ground black pepper to taste.
- 6
Toss immediately with your favorite freshly cooked pasta and garnish with chopped parsley before serving.
💡 Chef tips
- Always grate your own Parmesan cheese from a block rather than using pre-shredded cheese, as pre-bagged cheese contains anti-caking agents that prevent it from melting smoothly into a creamy sauce.
- If the sauce becomes too thick while tossing with pasta, loosen it up with a splash of warm, starchy pasta cooking water.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days, and reheat gently over low heat, stirring frequently to prevent separation.
✅ How it should turn out
The finished sauce should be luxuriously thick, glossy, and smooth, with a rich buttery aroma and a savory, cheesy flavor that coats the back of a spoon.