Alfredo Sauce

Alfredo Sauce

Rich, silky Alfredo sauce made with butter, cream, and fresh Parmesan in one pan.

Total 20 min Makes 16 oz Calories 520/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This classic Alfredo comes together in under 20 minutes with just a handful of pantry staples. The key is melting real Parmesan slowly into warm cream so the sauce stays smooth and glossy rather than grainy. Toss it with fettuccine for a quick weeknight dinner or serve alongside chicken or shrimp.

Ingredients

  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, chopped

Method

  1. Melt the butter in a 6-quart saucepan over medium heat.

  2. Add the minced garlic and cook, stirring constantly, until fragrant but not browned.

  3. Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.

  4. Reduce heat to low and whisk in the Parmesan cheese a handful at a time, letting each addition melt fully before adding more.

  5. Stir in the salt, pepper, and nutmeg, and simmer until the sauce thickens enough to coat the back of a spoon.

  6. Remove from heat, stir in the chopped parsley, and serve warm over pasta.

Rate this recipe

★ 3.9 (1)

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    Alfredo Sauce

    This classic Alfredo comes together in under 20 minutes with just a handful of pantry staples. The key is melting real Parmesan slowly into warm cream so the sauce stays smooth and glossy rather than grainy. Toss it with fettuccine for a quick weeknight dinner or serve alongside chicken or shrimp.

    20 min 16 oz 520 cal

    Ingredients

    • 1/2 cup unsalted butter
    • 2 cups heavy cream
    • 3 cloves garlic, minced
    • 1 1/2 cups freshly grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/8 teaspoon ground nutmeg
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Melt the butter in a 6-quart saucepan over medium heat.

    2. 2

      Add the minced garlic and cook, stirring constantly, until fragrant but not browned.

    3. 3

      Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.

    4. 4

      Reduce heat to low and whisk in the Parmesan cheese a handful at a time, letting each addition melt fully before adding more.

    5. 5

      Stir in the salt, pepper, and nutmeg, and simmer until the sauce thickens enough to coat the back of a spoon.

    6. 6

      Remove from heat, stir in the chopped parsley, and serve warm over pasta.