Creamy Alfredo Sauce (Printable)

A rich, velvety Italian sauce made with butter, cream, and Parmesan cheese, perfect for coating pasta.

# What You’ll Need:

01 - 1 cup (240 ml) heavy cream

02 - 4 tbsp (60 g) unsalted butter

03 - 1 cup (90 g) freshly grated Parmesan cheese

04 - 2 cloves garlic, minced

05 - 1/4 tsp freshly ground black pepper

06 - 1/4 tsp fine sea salt (or to taste)

07 - Pinch of nutmeg (optional)

01 - In a medium saucepan over medium heat, melt the butter.

02 - Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

03 - Pour in the heavy cream and bring to a gentle simmer, stirring frequently.

04 - Reduce the heat to low and whisk in the Parmesan cheese gradually until fully melted and the sauce is smooth.

05 - Season with salt, black pepper, and nutmeg (if using).

06 - Simmer for 2-3 minutes, stirring constantly, until the sauce thickens to your desired consistency.

07 - Remove from heat and serve immediately over freshly cooked pasta or as desired.

01 -

This sauce comes together in just 15 minutes but tastes like youve been cooking all day, perfect for those evenings when you want something special without the fuss.
The velvety texture coats pasta perfectly, creating little pockets of flavor that burst with each bite making even the simplest spaghetti feel restaurant-worthy.

02 -

Never let this sauce reach a rolling boil or the emulsion will break, causing the dairy to separate into an oily mess.
The sauce will continue thickening as it cools, so remove it from heat when its slightly thinner than your desired final consistency.

03 -

Warm your serving bowl in the oven before adding pasta and sauce for restaurant-quality presentation and to prevent premature thickening.
Reserve some of your pasta cooking water before draining and add a splash to the finished sauce if needed to adjust consistency while adding starch that helps sauce cling to pasta.