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Creamy Garlic Parmesan Alfredo Sauce

A luxuriously smooth and rich homemade Alfredo sauce ready in 15 minutes, perfect for coating fettuccine or your favorite pasta.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 685

Ingredients
  

Alfredo Sauce
  • 0.5 cup unsalted butter 1 stick
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups Parmigiano-Reggiano cheese freshly grated
  • 0.25 tsp nutmeg freshly grated
  • salt to taste
  • black pepper freshly ground
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet or Saucepan
  • Microplane or Box Grater
  • Whisk
  • Measuring Cups/Spoons

Method
 

  1. In a large skillet or saucepan over medium-low heat, melt the butter. Add the minced garlic and cook for 60-90 seconds until fragrant, stirring constantly. Do not brown.
  2. Pour in the heavy cream and whisk to combine. Increase heat to medium and bring to a gentle simmer. Let it simmer for 3-5 minutes, stirring occasionally, until the cream has slightly thickened.
  3. Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, one small handful at a time, whisking constantly until each addition is fully melted and incorporated before adding the next.
  4. Once all cheese is melted and the sauce is smooth, stir in the nutmeg. Season with salt (be cautious, as the cheese is salty) and a generous amount of freshly ground black pepper.
  5. Add cooked, drained pasta directly to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a splash of reserved pasta water to thin it. Garnish with fresh parsley and serve immediately.

Notes

For the best results, use a block of real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. The sauce is best served immediately but can be reheated gently on the stove with a splash of cream.