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Ingredients
- 0.5 cup unsalted butter
- 1 cup heavy whipping cream
- 2 cloves garlic
- 1.5 cups freshly grated Parmesan cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley
Before you start
Equipment You'll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Box grater or microplane
- Measuring cups and spoons
- Chef's knife and cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Always use freshly grated Parmesan cheese rather than pre-shredded or powdered varieties. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can make the sauce grainy.
- Keep the heat low throughout the cooking process. High heat can cause the cream to separate or the cheese to clump.
- If the sauce becomes too thick, add a splash of pasta cooking water or a little extra cream and stir to loosen it. Pasta water contains starch that helps the sauce cling to noodles.
- Do not walk away from the stove while making this sauce. It comes together quickly and requires frequent stirring to prevent burning or separation.
- For a lighter version, you can substitute half-and-half for the heavy cream, but the sauce will be thinner and less rich.
Instructions
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Mince the garlic cloves finely and set aside. Grate the Parmesan cheese if not pre-grated and chop the fresh parsley. Having everything ready before you start cooking makes the process much smoother.
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Place a medium saucepan over medium-low heat and add the butter. Allow the butter to melt slowly, swirling the pan occasionally to prevent it from browning.
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Once the butter is fully melted, add the minced garlic and cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant but not browned. Burnt garlic will make the sauce bitter, so keep the heat low and watch it closely.
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Pour in the heavy whipping cream and stir to combine with the butter and garlic. Increase the heat slightly to medium and bring the mixture to a gentle simmer, stirring occasionally. Do not let it reach a full boil.
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Reduce the heat back to medium-low and let the cream simmer gently for 3 to 4 minutes until it begins to thicken slightly, stirring frequently.
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Remove the pan from heat and add the grated Parmesan cheese a small handful at a time, stirring well after each addition until fully melted and smooth. Adding the cheese off the heat prevents it from clumping or becoming grainy.
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Return the pan to low heat if needed to warm the sauce through. Season with salt, black pepper, and ground nutmeg, then stir to combine. Taste the sauce and adjust seasoning as needed.
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Stir in the chopped fresh parsley and serve immediately over cooked pasta of your choice. The sauce thickens as it cools, so serve right away for the best consistency.
Chef's notes
This sauce pairs best with fettuccine, pappardelle, or any wide, flat pasta that can hold the creamy sauce.
Alfredo sauce does not store well for long periods as it tends to separate when reheated. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a saucepan over low heat, adding a splash of cream or milk and stirring constantly until smooth.
For a complete meal, toss in grilled chicken, shrimp, or steamed broccoli just before serving.
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