Description
An ultra-creamy, restaurant-quality homemade Alfredo sauce that is ready in under 10 minutes using simple ingredients like heavy cream, butter, garlic, and fresh Parmesan.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1 1/2 cups (360ml) heavy cream
- 4–5 cloves garlic, minced
- 1 1/2 cups (150g) freshly grated Parmesan cheese
- 1/2 teaspoon white pepper
- Salt to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon lemon juice (optional)
Instructions
- Prep all ingredients: mince garlic, grate Parmesan, and measure cream before starting.
- Melt butter in a medium saucepan over medium-low heat until liquid and foamy, but not browned.
- Add minced garlic and sauté for 30-60 seconds until fragrant and softened, being careful not to brown.
- Pour in heavy cream and stir to combine. Bring to a gentle simmer and cook for 3-4 minutes until it coats the back of a spoon.
- Remove the pan from heat and let it cool for 30 seconds. Gradually whisk in the grated Parmesan cheese until smooth and glossy.
- Season with salt and white pepper to taste.
- Toss cooked al dente pasta with the sauce, adding reserved starchy pasta water as needed to adjust consistency.
- Serve immediately.
Notes
Grate your own cheese to avoid anti-caking agents that cause graininess. Remove pan from heat before adding cheese to prevent separation. Save pasta water to help the sauce cling to noodles. This sauce does not freeze well due to dairy content; store in fridge for up to 3 days and reheat gently with a splash of milk.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 480
- Sugar: 2
- Sodium: 520
- Fat: 42
- Saturated Fat: 26
- Carbohydrates: 12
- Fiber: 1
- Protein: 14
Keywords: alfredo sauce, homemade alfredo, easy pasta sauce, creamy garlic sauce, weeknight dinner, gluten-free option, dairy-free option