Homemade Alfredo Sauce
User Reviews
4.4
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Cook Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Course
Dinner
Homemade Alfredo Sauce
Description
Homemade Alfredo Sauce starts by gently warming butter with finely grated garlic to release its aroma without browning. Cream is then added and heated just until steaming to prevent curdling, ensuring a smooth base. Parmesan cheese is whisked in gradually, thickening the sauce to a luscious consistency while maintaining its delicate texture. A touch of freshly grated nutmeg adds depth, complemented by salt and freshly ground black pepper tailored to taste. This sauce is designed to coat pasta or gnocchi evenly without becoming heavy or clumpy. Adjustments can be made with pasta cooking water to achieve the ideal pourable state. Because the sauce isn’t boiled, it preserves a fresh, creamy profile perfect for home preparations that require minimal ingredients with straightforward steps.
Ingredients
- 4 tablespoons butter unsalted
- 1 garlic small clove, finely grated
- 1 1/2 cups heavy cream
- 1 cup Parmesan Cheese 3 ounces, grated
- 1/4 teaspoon nutmeg grated
- kosher salt
- black pepper freshly ground
Instructions
- In a medium saucepan, warm butter over medium-high heat. Add garlic and cook until fragrant (about 30 seconds). Pour in the cream, reduce heat to medium and cook, stirring frequently, until you see steam coming up from the surface (about 3 minutes). Don’t bring the mixture to a boil.
- Gradually whisk in Parmesan cheese, and continue to cook, whisking frequently, until creamy and slightly thickened (about 3 minutes). Stir in nutmeg, then season to taste with salt and pepper.
- At this point you can use this Alfredo sauce with any pasta or gnocchi. I like to reserve a little pasta cooking water to thin out the sauce as needed. Always check for seasoning one last time after you toss the pasta with the sauce.
User Reviews
Overall Rating
4.4
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