Ingredients
Alfredo Sauce Ingredients
- 1 ½ cups heavy whipping cream
- 1 cup grated Parmesan cheese
- ½ cup unsalted butter
- 2-3 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Melt Butter: In a saucepan, melt the butter over medium heat to create a rich base for the sauce.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic to avoid bitterness.
- Add Heavy Cream: Pour the heavy cream slowly over medium-low heat, stirring constantly to combine. Bring the mixture to a gentle simmer without boiling, allowing it to cook for about 5 minutes until it thickens slightly.
- Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese into the simmering cream mixture, stirring continuously to ensure the cheese melts fully and the sauce becomes smooth and creamy.
- Season: Season the sauce with salt and freshly ground black pepper according to taste. Remove from heat once the flavors are balanced.
- Serve: Let the sauce cool slightly before serving. Pour over cooked pasta such as fettuccine or linguine and optionally garnish with chopped fresh parsley for added freshness.
Notes
- Store homemade Alfredo sauce in an airtight container or cover tightly with plastic wrap and refrigerate. It will keep well for 3 to 4 days.
- Reheat gently on the stove over low heat to avoid curdling or separating the sauce.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Freshly grated Parmesan cheese provides the best melting quality and flavor over pre-grated varieties.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
