Description
Make a rich, velvety Alfredo sauce from scratch on the stovetop in under 20 minutes. This recipe uses simple ingredients for a restaurant-quality result.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic to the melted butter and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
- Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, until the cheese is fully melted and the sauce is smooth.
- Stir in the salt and pepper. Taste and adjust seasoning if needed.
- Serve immediately over hot pasta, such as fettuccine.
Notes
- Always use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Keep the heat low when adding the cheese to prevent the sauce from separating or becoming grainy.
- If the sauce thickens too much while resting, whisk in a tablespoon of warm milk or reserved pasta water to reach your desired consistency.
- Prep Time: 5 min
- Cook Time: 12 min
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 cup
- Calories: 380
- Sugar: 2
- Sodium: 250
- Fat: 38
- Saturated Fat: 24
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 120