Classic Alfredo Sauce

Transform humble ingredients into liquid gold with this authentic Italian-American Alfredo sauce. This luxurious sauce celebrates the marriage of premium Parmigiano-Reggiano and sweet, creamy butter. Create a silky embrace for any pasta it adorns.

Key Flavor Ingredients: Parmigiano-Reggiano: Provides deep umami and nutty complexity. Heavy Cream: Creates a velvety texture and rich mouthfeel. Fresh garlic provides a subtle aromatic base. European-style butter: Adds golden richness and a smooth finish.
One of my favorite accompaniments to a large meal of pasta is Alfredo sauce! It’s an incredibly decadent and rich evening treat. I love that it only takes five to ten minutes to make a batch! This recipe yields about two cups of sauce in total. You can easily double it if you’re serving a large group or need extra for later. This delicious homemade Alfredo is far superior to the bottled one! If you prefer to make meals from scratch, make some of these homemade pastas to go with your sauce!

alfredo sauce recipe

Servings 2 cup

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

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Ingredients

  

• 2 cup heavy cream (highest quality available)
• 1½ cups Parmigiano-Reggiano freshly grated
• ½ cup unsalted butter high-quality
• ¼ teaspoon white pepper freshly ground
• Pinch of freshly grated nutmeg
• Sea salt to taste

Instructions

 

• Begin by slowly melting the butter in a heavy-bottomed saucepan over medium-low heat. Watch as it gently foams and releases its sweet dairy aroma.
• Add the minced garlic and sauté until fragrant and softened, about 1-2 minutes. The garlic should become translucent but not brown, preserving its delicate flavor.
• Pour in the heavy cream, stirring constantly with a wooden spoon. Allow the mixture to come to a gentle simmer—you'll see tiny bubbles forming around the edges. Reduce heat if the cream starts to boil.
• Gradually add the Parmigiano-Reggiano, handful by handful, whisking constantly to ensure smooth incorporation. The sauce will begin to thicken as the cheese melts and emulsifies with the cream.
• Season with white pepper and nutmeg. The white pepper provides warmth without visible specks. while nutmeg enhances the sauce's natural nuttiness.
• Continue cooking and stirring until the sauce. coats the back of a spoon and leaves a clear line when you run your finger through it (about 5-7 minutes).

Notes

Never use pre-grated cheese—the anti-caking agents. will prevent proper melting. – Keep the heat gentle to prevent the sauce from breaking. – If sauce becomes too thick, thin with hot pasta water – For extra richness. finish with a splash of pasta cooking water—the starch helps create an even silkier texture.

Perfect Pairings: This sauce classically adorns fettuccine. but also beautifully coats: – Handmade potato gnocchi – Fresh ravioli – Tortellini – Medium-shaped pasta like penne or rigatoni

Serve immediately while the sauce is at its peak creaminess. garnished with additional freshly grated. Parmigiano-Reggiano and a whisper of black pepper if desired.

Would you like any tips on achieving. the perfect sauce consistency or suggestions for variations?

Calories: 535kcal

Course: Breakfast

Keyword: Instant Pot, Kid Friendly, Quick Meal