Creamy Garlic Alfredo Sauce
Butter, garlic, heavy cream and Parmesan melt into a rich, silky Alfredo sauce that coats about 8 ounces of pasta.
Equipment
- 10 inch skillet or saucepan
- Wooden spoon
- Cheese grater
Ingredients
Main Ingredients
- ½ cup unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese about 4 oz, freshly shredded
- ¼ tsp ground black pepper
Instructions
Cooking
- Melt. Heat the butter in a skillet over medium low heat until melted.
- Soften the garlic. Stir in the garlic for 30 to 60 seconds, just until you can smell it.
- Warm the cream. Add the cream and let it simmer gently for 2 to 3 minutes, stirring, without a hard boil.
- Stir in the cheese. Pull the pan off the heat and whisk in the Parmesan a little at a time until smooth.
- Season. Add the pepper and taste before adding any salt.
- Serve. Toss with 8 ounces of hot pasta and thin with pasta water if needed.
Notes
Substitutions: Add cooked chicken, shrimp or steamed broccoli to make it a full meal.
Tips: Keep the heat gentle and add the Parmesan off the heat so the sauce stays smooth.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165 degrees F. Do not freeze.