Homemade Creamy Alfredo Sauce
Serve up a decadent pasta dish with a creamy homemade Alfredo sauce. This rich and savory sauce comes together in under 10 minutes and requires just a few simple ingredients.
Servings: 4 servings
Calories: 568kcal
Equipment
- Whisk
Ingredients
- ¼ cup butter half a stick
- 4 cloves garlic minced
- 1½ cups heavy whipping cream
- 1½ cups grated Parmesan cheese
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 2–3 minutes, just until it becomes fragrant; don’t let it brown.
- Slowly pour in the heavy whipping cream while stirring. Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes to let it thicken slightly.
- Reduce the heat to low and stir in the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy. 1-2 minutes.
- Once the sauce is ready, remove it from the heat. Serve immediately over pasta or your favorite dish.
Notes
- Use freshly grated Parmesan cheese when possible; it melts more evenly and gives you a smoother sauce. If you're using pre-grated cheese, just give it a few extra minutes to fully melt into the cream.
- If your sauce turns out too thick, you can thin it by adding a little more cream until it reaches the consistency you like.
- To thicken the sauce, stir in a bit more Parmesan or even a spoonful of cream cheese. Both will help give the sauce a richer, creamier texture.
- You can sub out heavy cream for whole milk, but the sauce will turn out a bit thinner. I always suggest that if you use milk, add in some cream cheese to thicken it.
- Be careful that your sauce doesn't come to a boil. This can cause it to separate, leaving an oily and chunky sauce.
- Alfredo sauce doesn't just make a delicious pasta sauce. It's also the perfect dipping sauce for homemade breadsticks or garlic bread (like my Korean cream cheese garlic bread).