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Quick and Creamy Homemade Alfredo Sauce

Close-up of fettuccine pasta generously coated in rich homemade alfredo sauce and sprinkled with black pepper.
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Make restaurant-style Alfredo sauce from scratch in under 15 minutes. This no-fail recipe uses simple ingredients for a rich, velvety Parmesan cream sauce.

Ingredients

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  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 1/2 cups freshly grated Parmesan cheese, packed
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the minced garlic to the melted butter and cook for about 1 minute until fragrant. Do not let the garlic brown.
  3. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  4. Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, until the cheese is fully melted and the sauce is smooth.
  5. Season the sauce with salt and pepper. Taste and adjust seasoning as needed.
  6. Toss immediately with hot, cooked fettuccine or use as a topping for chicken or shrimp.

Notes

  • Use freshly grated Parmesan cheese for the best melting consistency and flavor; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • If the sauce seems too thick after adding the cheese, add a tablespoon of reserved pasta water or extra heavy cream to reach your desired consistency.
  • This sauce is best served immediately after preparation.

Nutrition

Find it online: https://daisyrecipe.com/homemade-alfredo-sauce/