Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Creamy, rich, and made from scratch in under 20 minutes, this homemade Alfredo sauce is the perfect blend of butter, cream, garlic, and Parmesan cheese. It's a restaurant-quality sauce that elevates any pasta dish — perfect for weeknight dinners or indulgent weekend meals.

Ingredients
    For the Sauce Base:
  • 4 tbsp Unsalted Butter
  • 2 cloves Garlic, minced
  • 1.5 cups Heavy Cream (also known as double cream)
  • 2 cups Freshly Grated Parmesan Cheese (use real Parmigiano-Reggiano for best results)
  • 0.25 tsp Salt (adjust to taste)
  • 0.25 tsp Freshly Ground Black Pepper
  • 0.25 tsp Ground Nutmeg (optional, for warmth and depth)
    • Optional Add-ins:
  • 0.5 cup Cream Cheese (for extra creaminess)
  • 1 tbsp Chopped Fresh Parsley (for garnish)
  • 1 pinch Red Pepper Flakes (for a mild kick)
Instructions
    Prepare Ingredients
  1. 1
    Grate the Parmesan cheese finely so it melts easily. Mince garlic cloves and measure out the cream and butter. Have everything ready before you start, as the process moves quickly.
    2. Melt the Butter and Sauté Garlic
  2. 2
    In a medium-sized saucepan over medium heat (180°C), melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Stir constantly to avoid burning the garlic.
    3. Add the Heavy Cream
  3. 3
    Pour the heavy cream into the pan with the melted butter and garlic. Stir to combine. Bring the mixture to a gentle simmer (not a boil), then reduce heat to medium-low. Let it simmer for 4–5 minutes to thicken slightly.
    4. Stir in the Cheese
  4. 4
    Gradually add the grated Parmesan cheese, stirring constantly. Stir until the cheese is fully melted and the sauce is creamy. If using cream cheese, add it now and stir until smooth.
    5. Season the Sauce
  5. 5
    Add salt, black pepper, and nutmeg (if using). Taste and adjust seasoning as needed. Simmer for another 1–2 minutes to allow flavors to meld.
    6. Serve Immediately
  6. 6
    Remove from heat. Toss with hot cooked pasta such as fettuccine, linguine, or penne. Garnish with fresh parsley and a pinch of red pepper flakes if desired. Serve immediately.
Note

Use fresh Parmesan: Pre-grated cheese doesn’t melt as well and may result in a grainy texture.

Don't boil: Keep the sauce at a gentle simmer to prevent the cream from curdling.

Thicker sauce: Add cream cheese or reduce cream for longer.

Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.

Freezing: Not recommended — cream-based sauces can separate when thawed.

Keywords: creamy Alfredo sauce, easy homemade sauce, quick pasta sauce, rich white sauce, Italian dinner
Read it online: https://petitepanini.com/recipe/best-homemade-alfredo-sauce-recipe/