Easy Alfredo Sauce
This easy Alfredo sauce is rich, creamy and garlicky with butter, heavy cream and freshly grated Parmesan. It's ready in just 15 minutes.
Servings: 2 cups
Equipment
- Skillet Large
Ingredients
- 1 Stick butter ½ Cup
- 3 to 5 Cloves garlic finely minced
- 1 ½ Cups Parmesan cheese freshly grated
- 1 ½ Cups heavy cream
- salt and pepper to taste
Optional Garnish
- parsley fresh
Instructions
- Melt the butter in a large skillet or pot over low heat.
- Add the garlic and cook, stirring frequently, for about 1 minute or until fragrant, taking care not to let it brown.
- Add the heavy cream and season with salt and black pepper.
- Bring to a gentle simmer over medium-low heat and cook for 5 to 8 minutes, stirring occasionally, until slightly reduced. Keep in mind the sauce will thicken more after the Parmesan is added.
- Remove the skillet from the heat and gradually stir in the Parmesan until completely melted and the sauce is smooth.
- Serve garnished with freshly chopped parsley, if liked.
Notes
Grate the Parmesan yourself: This is probably my biggest tip for smooth Alfredo sauce. Pre-shredded cheese doesn't melt nearly as well and can leave the sauce grainy. Finely grate it straight from the block so it melts quickly.
Keep the heat gentle: Alfredo doesn't need high heat. A gentle simmer reduces the cream without scorching it, and I take the pan completely off the heat before adding the Parmesan.
Add the cheese gradually: Don't dump all the Parmesan into the pan at once. Stir it in gradually so it has a chance to melt smoothly into the cream.
Save some pasta water: If you're serving this with pasta, scoop out some of the starchy cooking water before draining. A splash is perfect for loosening Alfredo that's become thicker than you want.
Remember it thickens as it cools: Don't reduce the sauce too aggressively in the pan. It will continue to thicken as it sits and once you add the Parmesan.
Keep the heat gentle: Alfredo doesn't need high heat. A gentle simmer reduces the cream without scorching it, and I take the pan completely off the heat before adding the Parmesan.
Add the cheese gradually: Don't dump all the Parmesan into the pan at once. Stir it in gradually so it has a chance to melt smoothly into the cream.
Save some pasta water: If you're serving this with pasta, scoop out some of the starchy cooking water before draining. A splash is perfect for loosening Alfredo that's become thicker than you want.
Remember it thickens as it cools: Don't reduce the sauce too aggressively in the pan. It will continue to thicken as it sits and once you add the Parmesan.
Nutrition
Calories: 908kcal | Carbohydrates: 9g | Protein: 32g | Fat: 84g | Saturated Fat: 53g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 253mg | Sodium: 1251mg | Potassium: 257mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 3211IU | Vitamin C: 2mg | Calcium: 1015mg | Iron: 1mg
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