Easy Homemade Alfredo Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
353 kcal
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Course
Condiments
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Cuisine
Italian
Easy Homemade Alfredo Sauce Recipe
Description
The Easy Homemade Alfredo Sauce Recipe begins by melting butter and lightly sautéing minced garlic for aromatic depth. Heavy cream is added and brought to a low simmer, then seasoned with fresh nutmeg, salt, and black pepper to build the flavor profile.
Freshly grated Parmesan cheese is then stirred in off the heat to melt smoothly, creating a thick, creamy sauce that coats pasta evenly. The addition of parsley adds a fresh herbal note to the finished sauce.
This sauce pairs well with various types of pasta and can be served immediately for best texture. If the sauce becomes too thick, adding reserved pasta water or extra cream helps adjust consistency. The recipe includes guidance for storing leftovers refrigerated for over a week and freezing for up to three months, with reheating tips to restore smoothness if it separates.
Ingredients
- 1 tick butter ½ cup butter, if using salted butter, reduce salt by ¼ teaspoon, unsalted
- 1 1/2 cups heavy cream
- 2 cloves garlic minced, or replace with ½ teaspoon garlic powder
- 2 cups Parmesan Cheese freshly grated
- 1/4 teaspoon nutmeg fresh grated is best
- 1/4 teaspoon kosher salt if desired, wait until the end so you can taste and adjust
- 1/4 teaspoon black pepper
- parsley fresh, chopped
- 1/2 cup water to thin sauce, if needed, reserved pasta water
Instructions
- In a large (high-sided) skillet or medium saucepan, add butter and melt, tossing the garlic in at the last minute, stirring constantly until fragrant.
- Note: If making pasta, now would be a great time to start your water boiling, be sure to salt it well, and boil pasta according to package directions. Once the sauce gets started, it doesn’t take long to make this sauce.
- Over medium heat, add the heavy cream to the sauted garlic, stirring to combine, and bring to a low simmer. Reduce heat to medium-low then stir in nutmeg (garlic powder, if not using fresh garlic), salt, and pepper.
- Remove pan from heat, and stir in shredded parmesan cheese until melted and the sauce is thickened. Garnish with chopped parsley, take a taste, and if needed stir in a little more salt.
- Reserve 1/2 cup of pasta sauce, then drain pasta and pour sauce over pasta and toss. Or serve individual servings, spooning the desired amount of sauce over top of the pasta.
- If the sauce is too thick (it will thicken as it cools), reserve about ½ cup of pasta water and stir in a tablespoon at a time. The starches in the pasta water will help thin the sauce but not too thin.
Notes
- Nutmeg complements the cheese sauce and should not be omitted.
- Store leftover sauce in an airtight container in the fridge for 3-14 days once cooled.
- Freeze the sauce for up to 3 months; thaw overnight and reheat gently, thinning with pasta water or cream if needed.
- If the sauce separates or becomes clumpy, reheat very gently while whisking in a small amount of cream, milk, or Parmesan to bring it back together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1serving (about ¼ cup) | |
| Calories | 353kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 10g | 20% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 487mg | 20% |
| Potassium | 73mg | 2% |
| Fiber | 0.04g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 331mg | 33% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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