Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 2–3 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Optional: a pinch of nutmeg or chopped parsley for garnish
Instructions
- Melt butter in a medium saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Gradually add heavy cream while stirring constantly. Bring to a gentle simmer and reduce heat to low, simmering for 3-4 minutes to thicken.
- Stir in freshly grated Parmesan cheese, mixing until melted and sauce is creamy. Season with salt and black pepper.
- Optionally, add nutmeg or parsley for flavor. Serve immediately over pasta.
Notes
- Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, stirring frequently.
- Avoid freezing as it may separate upon thawing.
- Fettuccine is the classic pasta choice, but linguine or penne work well too.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 430 Kcal
- Sugar: 1g
- Sodium: 540mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 115mg