Ingredients
Scale
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Optional: a pinch of nutmeg or parsley for garnish
Instructions
- Melt the unsalted butter in a medium saucepan over medium heat. Add minced garlic, cooking for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low, stirring frequently for about 3-5 minutes until sauce thickens.
- Gradually whisk in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Toss the sauce with your favorite cooked pasta and serve immediately. Garnish with extra Parmesan or herbs as desired.
Notes
- Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently over low heat, adding a splash of milk if needed.
- Consider adding sautéed mushrooms, cooked chicken, or fresh spinach for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 80mg