Description
This Best Alfredo Sauce recipe delivers a rich, creamy sauce made with butter, garlic, heavy cream, and finely grated Parmesan cheese. Perfectly silky and smooth, it elevates any pasta dish with its velvety texture and delectable flavor. Prepared on the stovetop in just 20 minutes, this classic sauce is ideal for weeknight dinners or special occasions.
Ingredients
Scale
Alfredo Sauce
- 6 Tablespoons Butter
- 1 Garlic Clove (minced, optional)
- 1 1/2 cups Heavy Cream
- 1 1/4 cups Finely Grated Parmesan Cheese (about 4 ounces)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Prepare Ingredients: Finely grate the Parmesan cheese and set it aside at room temperature to ensure smooth melting later. Using a microplane to grate the cheese finely helps achieve a silky smooth sauce.
- Melt Butter & Cook Garlic: In a medium saucepan over low to medium-low heat, melt the butter gently without browning. Add minced garlic and cook for 20–30 seconds while stirring constantly until fragrant, taking care not to brown the garlic to avoid bitterness.
- Add Heavy Cream and Simmer: Pour in the heavy cream and stir to combine. Increase heat slightly and bring the mixture to a gentle simmer (do not boil). Allow to simmer for 1–2 minutes to reduce slightly and concentrate flavor.
- Incorporate Parmesan Cheese: Lower the heat to low and add Parmesan cheese a small handful at a time, stirring constantly until fully melted before adding more. Keep the heat low to prevent clumping or separating of the cheese.
- Season the Sauce: Once all the cheese has melted, season with black pepper and a pinch of salt. Taste and adjust seasoning as necessary. If the sauce is too thick, stir in 1–2 tablespoons of hot pasta water to loosen it and enhance its silky texture.
- Serve: Serve immediately over 12-16 ounces of hot cooked pasta. Optionally, garnish with finely minced Italian parsley and extra Parmesan cheese.
Notes
- For best results, use freshly grated Parmigiano Reggiano cheese instead of pre-grated cheese to ensure a smoother sauce.
- Do not let the butter or garlic brown to prevent a bitter taste in the sauce.
- Simmer the cream gently to slightly reduce and intensify the flavor.
- Adding reserved pasta water helps adjust the sauce consistency and improves silkiness.
- Serve the sauce immediately as it thickens upon standing.
