Description
Stop buying jars! Learn how to make the best homemade Alfredo sauce on the stovetop. This easy recipe delivers a rich, velvety, restaurant-style flavor using just a few quality ingredients in under 15 minutes.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Place the butter in a large skillet or saucepan over medium heat. Let the butter melt completely.
- Add the minced garlic to the melted butter. Cook for about 1 minute until you smell the garlic, but do not let it brown.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring often. Reduce the heat to low once simmering.
- Remove the pan from the heat. This step is key for a smooth sauce.
- Gradually whisk in the freshly grated Parmesan cheese, a handful at a time. Continue whisking until the cheese is fully melted and the sauce is smooth and velvety.
- Stir in the salt and pepper. Taste the sauce and adjust seasoning as needed.
- If the sauce seems too thick, add a tablespoon of reserved pasta water or milk until you reach your desired consistency. Toss immediately with hot, cooked fettuccine pasta.
Notes
- Always use freshly grated Parmesan cheese for the best texture; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Keep the heat low when adding the cheese to prevent the sauce from becoming grainy or breaking.
- This sauce is perfect for tossing with fettuccine, topping grilled chicken, or serving over steamed vegetables.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 cup
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 45
- Saturated Fat: 28
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 0
- Protein: 15
- Cholesterol: 140