This homemade Alfredo sauce is creamy and delicious – it’ll take your pasta dishes to a whole new level! It’s a recipe I swear by, and my family always devours it. The creamy, cheesy flavour is irresistible and makes any meal a hit. This sauce is thick, coats pasta perfectly, and tastes like something you’d get at a fancy restaurant, but you can easily whip it up at home!
All you need are a few basic ingredients for the Best Alfredo sauce. It’s smooth, creamy, and just melts in your mouth. Using fresh ingredients brings out the best flavour. This sauce pairs wonderfully with grilled chicken, fish, shredded rotisserie chicken, or shrimp – it complements them all beautifully!
Garlic Alfredo Sauce Recipe
Ingredients
- ½ cup Unsalted butter
- 2 Garlic cloves minced
- 2 cups Heavy cream
- ½ tsp Kosher salt
- ½ tsp Pepper
- ¼ tsp Garlic powder
- Pinch of nutmeg
- 1½ cups Freshly grated Parmesan cheese
- Minced flat-leaf parsley for garnish
Instructions
- Melt the Butter: In a medium saucepan over medium heat, melt the butter.
- Cook the Garlic and Spices: Add the minced garlic, salt, pepper, garlic powder, and nutmeg. Cook for 1 minute until fragrant.
- Add the Cream: Slowly pour in the heavy cream. Bring to a rapid simmer, then reduce the heat to medium-low and gently simmer for 5 minutes.
- Incorporate the Cheese: Remove from the heat. Gradually add the Parmesan cheese, whisking until each batch is completely melted and incorporated before adding more.
- Thicken the Sauce: Return the saucepan to the stovetop. Cook on low heat for an additional 2 to 5 minutes, stirring constantly, until the sauce begins to thicken.
- Serve: Toss the sauce with 1 pound of cooked fettuccine pasta. Serve immediately, garnishing with fresh parsley and additional pepper if desired.
Notes
- Heavy Cream: You can use milk as a substitute, but the sauce will be much thinner.
- Pepper: Cracked black pepper adds a nice texture, but if you prefer a pure white sauce, use white pepper.
- Parmesan Cheese: For best results, grate your own Parmesan using the small holes of a box grater or a Microplane grater. Smaller pieces will melt more easily into the sauce.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 4g |
| Protein | 5g |
| Fat | 32g |
| Cholesterol | 110mg |
| Sodium | 347mg |
| Sugar | 1g |
| Iron | 1mg |
Can I Use Something Other Than Heavy Cream?
Heavy cream works best for creating a thick and creamy Alfredo sauce. Milk or half-and-half will result in a thinner sauce because they have less fat. If you prefer a lighter version, you can try using a combination of heavy cream and milk, but the sauce won’t be as rich.
Can I Make This Sauce Ahead of Time?
Yes, you can make the garlic Alfredo sauce ahead of time. Store it in the refrigerator for up to 2 days. When ready to serve, gently reheat it on the stove over low heat, stirring frequently to maintain its creamy texture. If the sauce thickens too much upon reheating, you can add a splash of cream to loosen it up.
