Homemade Alfredo Sauce

Prep: 10

Cook: 15

Total Time: 25

Yield: 4 servings

Course: Condiment

Cuisine: Italian

Calories: 357kcal

Author: Jessica Gavin

This creamy and indulgent alfredo sauce recipe is perfect for pasta night! Your family and friends will love this classic Italian sauce and beg you for the recipe.

Ingredients

▢ 2 tablespoons (30 g) unsalted butter
▢ 2 teaspoons (6 g) minced garlic
▢ 1 ½ cup (360 ml) heavy cream
▢ ½ teaspoon (1 g) kosher salt
▢ ½ teaspoon black pepper, as needed for seasoning
▢ 1 cup (45 g) grated parmesan cheese, or parmigiano reggiano
▢ ⅛ teaspoon nutmeg

Special Equipment

Instructions

Saute the Garlic - Heat a large skillet over medium-low heat. Add butter. Once melted, add garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
Cook the Sauce - Add the heavy cream, salt, and pepper, and stir to combine. Bring to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom of the pan to make sure the cream does not curdle.
Reduce the sauce to about 1 cup, 10 to 12 minutes. The consistency should be slightly thickened and be able to coat the back of a spoon.
Stir in the Parmesan - Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add water or more cream. Add 1 tablespoon at a time until you reach the desired consistency—season with salt and pepper to taste.

Notes

Recipe Yield: 1 cup of sauce, enough for 8 ounces of pasta. Double the ingredients for 1 pound of pasta.
Serving Size: 1/4 cup
Storing: Cool completely, then store in an airtight container in the refrigerator for up to 5 days.
Reheating: Warm in a pot on the stovetop over medium-low heat, stirring occasionally. Add more cream or water if needed.

Nutrition

Recipe Link