Homemade Alfredo Sauce
This velvety Alfredo sauce is a classic Italian American favorite made with butter, garlic, cream, and Parmesan cheese. It’s quick to prepare and perfect for tossing with fettuccine or drizzling over chicken or vegetables. No need for a jar this version is richer and much more flavorful.
Print Recipe
Equipment
- Medium saucepan or skillet
- Wooden spoon or whisk
- Measuring cups and spoons
- Garlic press (optional)
- Cheese grater
Ingredients
- ½ cup 1 stick / 113g unsalted butter
- 2 cups 480ml heavy cream
- 2 –3 cloves garlic minced
- 1½ cups 150g freshly grated Parmesan cheese
- ½ tsp salt or to taste
- ¼ tsp black pepper
- Optional: pinch of ground nutmeg or parsley for garnish
Instructions
- Melt Butter and Sauté Garlic:
- In a medium saucepan over medium heat, melt the butter.
- Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant (do not brown).
- Add Cream:
- Slowly pour in the heavy cream. Stir well and bring to a gentle simmer.
- Simmer & Add Cheese:
- Reduce heat to low. Simmer the cream for 3–4 minutes to slightly thicken.
- Gradually whisk in the Parmesan cheese, stirring until smooth and melted.
- Season:
- Add salt, pepper, and a pinch of nutmeg if desired. Taste and adjust seasoning as needed.
- Serve Immediately:
- Toss with freshly cooked pasta (like fettuccine), or spoon over chicken, shrimp, or vegetables.
- Garnish with parsley or extra cheese if desired.
Servings: 6 people