Description
A velvety, restaurant-quality Alfredo sauce made with just three core ingredients: heavy cream, butter, and freshly grated Parmesan. This foolproof recipe takes only 10 minutes and delivers a rich, glossy sauce that clings perfectly to pasta.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 2 cups (480ml) heavy cream
- 2 cups (200g) freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 2–3 cloves garlic, minced (optional)
- 1/4 teaspoon freshly cracked black pepper (optional)
- Salt to taste (optional)
- A tiny pinch of nutmeg (optional)
Instructions
- Grate 2 cups of Parmesan cheese and set it aside in a bowl near the stove.
- Place a medium saucepan over medium-low heat and add the butter. Melt slowly until foaming but not browned.
- Pour in the heavy cream and stir to combine. Bring to a gentle simmer with small bubbles around the edges; do not boil. Warm for about 2 minutes.
- Reduce heat to low. Add the grated Parmesan cheese one handful at a time, whisking constantly until each addition is mostly melted before adding the next. This should take about 3 minutes.
- Taste the sauce and season with black pepper, salt, and nutmeg if desired. If using garlic, sauté it in the butter before adding the cream or add it now.
- Serve immediately over cooked pasta, tossing well to coat. Reserve pasta water to thin the sauce if needed.
Notes
Do not use pre-grated cheese as it contains anti-caking agents that prevent smooth melting. Keep heat low when adding cheese to prevent separation. Reserve starchy pasta water to adjust consistency. This sauce is best made fresh; freezing is not recommended as dairy sauces may separate upon thawing.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 3
- Protein: 10
Keywords: alfredo sauce, creamy pasta sauce, 3 ingredient recipe, beginner cooking, homemade alfredo, gluten-free sauce, weeknight dinner