Homemade Alfredo Sauce is a rich and creamy pasta sauce that originates from Rome. This version includes butter, Parmesan cheese, and heavy cream, offering a decadent and versatile sauce perfect for pasta or chicken dishes.
Ingredients
Scale:
1/2 cup (1 stick) Butter
1 cup Heavy Cream
1 1/2 cups Parmesan Cheese, freshly grated
2 cloves Garlic, minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper, freshly ground
A pinch of Nutmeg (optional)
2 tablespoons Parsley, chopped (for garnish)
Instructions
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring the mixture to a gentle simmer, stirring frequently. Allow the cream to simmer for 5 minutes to slightly thicken.
Reduce the heat to low, then gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Stir continuously to avoid any lumps.
Season the sauce with salt, freshly ground black pepper, and a pinch of nutmeg if using. Continue to stir until everything is well combined.
Remove the sauce from the heat and let it sit for a few minutes. The sauce will thicken as it cools. If it becomes too thick, thin it out with more cream or reserved pasta water.
Toss the sauce with cooked pasta of your choice, such as fettuccine, to create a classic Alfredo dish. Serve immediately.
