Garlic Alfredo Sauce Recipe
This garlic Alfredo sauce is rich, creamy, and incredibly easy to make. Heavy cream and butter, infused with garlic and spices, create a mouth-watering sauce perfect for tossing with fettuccine pasta. It's the ultimate comfort food! The sauce is thick and luscious, loaded with a double hit of garlic and lots of Parmesan cheese. It's simply to die for!
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.