Description
Create a rich, velvety, restaurant-quality Alfredo sauce right at home. This classic stovetop recipe focuses on simple ingredients for foolproof creaminess, perfect for coating fettuccine or pairing with chicken or shrimp.
Ingredients
Scale
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 cup freshly grated Parmesan cheese (use good quality)
- 1 clove garlic, minced (optional, for flavor)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (freshly ground preferred)
Instructions
- Place the butter and heavy cream in a medium saucepan over medium-low heat.
- If using garlic, add the minced garlic to the pan. Heat gently, stirring occasionally, until the butter melts completely and the cream is warm. Do not let it boil.
- Reduce the heat to low. Slowly whisk in the grated Parmesan cheese, a little at a time. Stir continuously until the cheese is fully melted and the sauce is smooth.
- Continue stirring constantly over low heat for 2 to 3 minutes until the sauce thickens slightly. Watch carefully to prevent breaking or graininess.
- Remove the pan from the heat. Stir in the salt and pepper.
- Toss immediately with hot, drained pasta. Add a splash of reserved pasta water if the sauce seems too thick.
Notes
- Always use freshly grated Parmesan; pre-shredded cheese contains anti-caking agents that make the sauce grainy.
- Keep the heat low when adding the cheese to prevent the sauce from separating.
- For a thinner sauce, add a splash of the starchy pasta cooking water.
- This sauce is best served immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian American
Nutrition
- Serving Size: 1/4 cup (sauce only)
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 140mg