Creamy Alfredo Sauce (Print Version)
Velvety Italian sauce, made with butter, cream, and Parmesan. Ideal for coating pasta or enhancing various dishes.
# What You'll Need:
→ Dairy
01 - 1 cup heavy cream
02 - 4 tablespoons unsalted butter
03 - 1 cup freshly grated Parmesan cheese
→ Seasonings
04 - 2 cloves garlic, minced
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon fine sea salt
07 - Pinch of nutmeg
# Directions:
01 - In a medium saucepan set over medium heat, melt the unsalted butter until fully liquefied.
02 - Add the minced garlic to the melted butter and sauté for approximately 1 minute, until it becomes fragrant but avoids browning.
03 - Pour in the heavy cream and bring the mixture to a gentle simmer, ensuring to stir frequently to prevent scorching.
04 - Reduce the heat to its lowest setting. Gradually whisk in the freshly grated Parmesan cheese until it is completely melted and the sauce achieves a smooth, uniform consistency.
05 - Season the sauce with fine sea salt, freshly ground black pepper, and the optional pinch of nutmeg according to your taste.
06 - Continue to simmer the sauce for 2 to 3 minutes, stirring constantly, until it thickens to your desired coating consistency.
07 - Remove the saucepan from the heat and serve the Alfredo sauce immediately over freshly cooked pasta or as desired with other dishes.
# Expert Tips:
01 -
- It's surprisingly quick to make, so you can whip up something restaurant-worthy even on your busiest weeknights.
- The rich, creamy texture and savory Parmesan flavor will make you feel like a gourmet chef with minimal effort.
02 -
- Always grate your own Parmesan; the pre-shredded stuff won't melt smoothly and can make your sauce gritty.
- Don't let the cream boil vigorously, as it can cause it to separate or become grainy when the cheese is added.
03 -
- Always use room temperature cream and cheese if possible, as they will emulsify much more smoothly into the sauce.
- Reserve some pasta water before draining; a tablespoon or two can be added to the sauce if it's too thick, helping it bind beautifully to the pasta.