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Ingredients
- 0.5 cup unsalted butter
- 1.5 cups heavy whipping cream
- 2 cloves garlic
- 1.5 cups freshly grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley (optional, for garnish)
Before you start
Equipment You'll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Cheese grater or box grater
- Measuring cups and spoons
- Garlic press or sharp knife and cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Use freshly grated Parmesan cheese rather than pre-shredded or powdered varieties, as fresh cheese melts much more smoothly and prevents a grainy sauce.
- Never let the cream boil vigorously, as this can cause the sauce to separate or become too thick too quickly.
- Remove the pan from heat before adding the cheese to prevent the sauce from becoming clumpy or greasy.
- If the sauce becomes too thick, add a small splash of pasta cooking water or warm cream and stir to loosen it.
- Add the cheese gradually rather than all at once to ensure it melts evenly into the sauce.
Instructions
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Mince the garlic cloves finely and set aside. Grate the Parmesan cheese if not pre-grated and set aside.
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Place a medium saucepan over medium-low heat and add the butter. Allow the butter to melt completely, swirling the pan occasionally to prevent browning.
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Add the minced garlic to the melted butter and cook for 1 to 2 minutes, stirring frequently, until the garlic is fragrant but not browned.
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Pour the heavy whipping cream into the saucepan 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 boil.
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Reduce the heat back to medium-low and let the cream simmer gently for 4 to 5 minutes, stirring occasionally, until it begins to thicken slightly.
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Remove the saucepan from the heat and add the grated Parmesan cheese in small handfuls, stirring constantly after each addition until the cheese is fully melted and the sauce is smooth.
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Season the sauce with salt, black pepper, and ground nutmeg. Stir well and taste, adjusting seasoning as needed.
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Return the saucepan to very low heat if the sauce has cooled too much, but do not let it boil. Serve immediately over cooked pasta, garnished with fresh parsley if desired.
Chef's notes
Alfredo sauce is best served immediately, as it thickens considerably as it cools.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk to restore the consistency.
This recipe makes enough sauce for approximately 12 ounces of dry pasta.
For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be thinner and less rich.
Common additions include grilled chicken, shrimp, or steamed broccoli to make it a complete meal.
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