Yield: 6 servings (coats 8 oz pasta)
Best Homemade Alfredo Sauce Recipe
Thick, rich, and ultra-creamy, this homemade Alfredo sauce uses a traditional Italian secret (nutmeg!) to take it from good to unforgettable.
Ingredients
- 3 tablespoons butter
- 1 cup heavy cream, or half and half for a lighter sauce
- 4 cloves garlic, minced
- 1 ½ cups freshly grated Parmesan cheese, the refrigerated kind!
- ¼ teaspoon fresh grated nutmeg
- Salt and freshly cracked pepper, to taste
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Instructions
- Melt butter in a medium saucepan over medium-low to medium heat. Add cream and bring to a simmer (lightly bubbling, not a full boil). Cook, whisking often, for 5 minutes until it starts to thicken slightly.
- Then add garlic, cook for 1 minute more. Add the cheese slowly (I recommend doing it in two to three batches) and whisk constantly until melted. If your sauce becomes too thick, thin it out with a little extra cream or pasta water. Too thin, add a little more parmesan cheese.
- Remove from heat. Whisk in the nutmeg and season with salt and pepper, to taste. Toss the sauce immediately with your favorite pasta and dinner is served!
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Notes
Yield: This sauce will make enough to throughly coat 8 oz of fettuccine. Double the recipe if you are making 16 oz (a standard size box) of pasta!
Store or Make Ahead: Let the sauce cool completely, then transfer it into an airtight container. Store it in the fridge for up to 4 days. I do not recommend freezing this sauce as it is cream based and will likely change texture once thawed.
Reheat: The best way to reheat Alfredo sauce is on the stovetop over medium-low heat, whisking constantly, until heated through. Adding a splash of cream or milk to thin the sauce, if needed to bring back its original consistency.
Video
Nutrition
Serving: 1 serving, Calories: 254kcal, Carbohydrates: 2g, Protein: 6g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 82mg, Sodium: 438mg, Potassium: 79mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 909IU, Vitamin C: 1mg, Calcium: 309mg, Iron: 0.3mg