Description
This Homemade Alfredo Sauce recipe offers a rich and creamy classic Italian sauce made from scratch with simple ingredients including butter, garlic, heavy cream, and freshly grated Parmesan cheese. Perfect for pairing with fettuccine or your favorite pasta, this sauce delivers a luscious texture and savory flavor in just 15 minutes.
Ingredients
Scale
Butter and Garlic
- 6 tablespoons unsalted butter (¾ stick)
- 1 clove garlic, minced
Cream and Cheese
- 1½ cups heavy cream, room temperature
- 6.4 ounces freshly grated Parmesan cheese
Seasonings
- Kosher salt, to taste
- Ground black pepper, to taste
- Minced fresh thyme (optional)
Instructions
- Prepare Butter and Garlic: In a medium saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Add the minced garlic and sauté gently for about 1 minute until fragrant but not browned, allowing the garlic to infuse the butter with flavor.
- Add Heavy Cream: Slowly pour in 1½ cups of room temperature heavy cream. Stir constantly to combine the butter and cream, bringing the mixture just to a gentle simmer without boiling. This helps thicken the sauce.
- Incorporate Parmesan Cheese: Gradually whisk in 6.4 ounces of freshly grated Parmesan cheese. Continue stirring until the cheese fully melts into the sauce, creating a smooth and velvety texture. Maintain gentle heat to prevent the sauce from breaking.
- Season the Sauce: Season with kosher salt and freshly ground black pepper to taste. If using, add a pinch of minced fresh thyme to enhance the flavor with a subtle herbal note.
- Simmer to Desired Thickness: Allow the sauce to simmer gently for 3 to 5 minutes, stirring occasionally until it coats the back of a spoon. Remove from heat once thickened to your liking.
- Serve Immediately: Use the Alfredo sauce right away by pouring it over cooked pasta, or keep warm gently until ready to serve. The sauce pairs beautifully with fettuccine, chicken, or steamed vegetables.
Notes
- Use unsalted butter to control the saltiness of the sauce.
- If heavy cream is unavailable, combine whole milk with butter to approximate cream.
- Freshly grated Parmesan achieves the best melt and flavor compared to pre-grated cheese.
- Don’t let the sauce boil to prevent it from separating.
- Add fresh thyme optionally for a subtle herbaceous taste.
- This sauce is best enjoyed immediately but can be gently reheated with a splash of cream or milk.
