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Quick and Creamy Homemade Alfredo Sauce

A mound of fettuccine pasta generously coated in creamy homemade alfredo sauce and topped with grated Parmesan.
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Make restaurant-quality Alfredo sauce from scratch in under 15 minutes. This easy, no-fail recipe uses butter, heavy cream, and fresh Parmesan for a rich, velvety topping perfect for any pasta.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Melt the butter in a large skillet or saucepan over medium heat.
  2. Add the minced garlic to the melted butter and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  3. Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low.
  4. Gradually whisk in the freshly grated Parmesan cheese, a handful at a time, stirring constantly until the cheese melts and the sauce thickens slightly. Keep the heat low to prevent the cheese from becoming grainy.
  5. Season the sauce with salt, pepper, and a pinch of nutmeg, if using. Stir well to combine.
  6. Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water or a little more cream.
  7. Toss immediately with your favorite cooked pasta, such as fettuccine, or use as a topping for chicken or vegetables.

Notes

  • Always use freshly grated Parmesan cheese for the smoothest, creamiest texture. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • Control your heat; keep the sauce at a low simmer once the cheese is added. High heat causes the cheese proteins to seize up.
  • This sauce is best served immediately. If you need to reheat it later, warm it gently over low heat, adding a little cream or milk to restore the consistency.

Nutrition

Find it online: https://carlacooking.com/homemade-alfredo-sauce-recipe-quick-creamy/