Description
A classic Alfredo sauce made with rich butter, garlic, heavy cream, and freshly grated Parmesan cheese, simmered to perfection for a smooth, creamy texture that pairs perfectly with pasta.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon unsalted butter
- 6 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ 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 minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.
- Simmer Cream: Pour in the heavy cream and bring it to a gentle simmer. Continue simmering for about 5 minutes, stirring occasionally, until the cream thickens slightly and reduces by about one-third.
- Whisk in Cheese: Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese. Whisk until the cheese is fully melted and the sauce is smooth and creamy.
- Season and Serve: Season the Alfredo sauce with nutmeg if using, sea salt, and black pepper to taste. If the sauce becomes too thick, thin it with a little more heavy cream. Serve immediately over your favorite cooked pasta for best results.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- Be careful not to overheat the sauce once cheese is added to avoid graininess.
- Adjust seasoning at the end to your taste preference.
- This sauce is best served fresh but can be gently reheated with a splash of cream.
- Optional nutmeg adds a subtle depth of flavor but can be omitted.
