Print

The Ultimate 15-Minute Restaurant-Quality Homemade Alfredo Sauce

A fork lifts fettuccine noodles coated in creamy homemade alfredo sauce from a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy, and silky smooth Alfredo sauce from scratch on the stovetop in under 15 minutes. This recipe avoids graininess for a perfect pasta topping.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese (do not use pre-shredded)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the minced garlic to the melted butter and cook for about 1 minute until fragrant. Do not let the garlic brown.
  3. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  4. Remove the saucepan from the heat. This step is important to prevent the cheese from clumping.
  5. Gradually whisk in the grated Parmesan cheese, a handful at a time, until the cheese is fully melted and the sauce is smooth.
  6. Stir in the salt, pepper, and optional nutmeg.
  7. If the sauce is too thick, add a tablespoon of reserved pasta water or milk until you reach your desired consistency.
  8. Toss immediately with hot, cooked fettuccine or use as a sauce for chicken or shrimp.

Notes

  • Always use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that make the sauce grainy.
  • Keep the heat low when adding the cheese to maintain a velvety texture.
  • Reserve about 1/2 cup of the starchy pasta water before draining your pasta; use this to thin the sauce if needed.

Nutrition

Find it online: https://eatableempress.com/homemade-alfredo-sauce-recipe/