Description
This classic Alfredo Sauce is rich, creamy, and incredibly easy to make from scratch. With just a few simple ingredients, you can have a delicious homemade sauce that’s perfect for pasta, vegetables, or chicken.
Ingredients
Units
Scale
- 1 tablespoon unsalted butter
- 6 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- Black pepper (to taste)
- Sea salt (to taste)
- Nutmeg (optional, to taste)
Instructions
- Sauté Garlic: Melt butter in a medium saucepan over medium heat. Add garlic and sauté for about 30 seconds, until fragrant.
- Simmer Cream: Pour in heavy cream and bring to a gentle simmer. Continue simmering for about 5 minutes, or until the cream thickens and reduces by about ⅓.
- Whisk in Cheese: Reduce heat to low and gradually whisk in the Parmesan cheese until smooth.
- Season and Serve: Season with nutmeg (if using), salt, and pepper to taste. If the sauce is too thick, thin it out with a bit more heavy cream. Serve immediately over your favorite pasta.
Notes
- Freshly grated Parmesan: For the best flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Thickening: The sauce will thicken as it cools, so keep that in mind when adjusting consistency.
- Variations:
- For a richer sauce, use a combination of heavy cream and whole milk.
- Add a pinch of red pepper flakes for a touch of heat.
- Stir in fresh herbs, such as parsley or basil, for extra flavor.
- Storage: Leftover Alfredo sauce can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk to thin if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 150kcal
- Sugar: 1g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
