Homemade Alfredo Sauce with Garlic and Fresh Thyme
A silky butter, cream, and Parmesan sauce with garlic and fresh thyme that coats pasta in about 20 minutes.
Equipment
- Medium saucepan
- Whisk
- Box grater
Ingredients
Main Ingredients
- 6 tbsp unsalted butter about 3/4 stick
- 1 garlic clove minced
- 1 ½ cup heavy cream at room temperature
- 6 oz freshly grated Parmesan cheese about 1 3/4 cups
- ¼ tsp freshly ground black pepper
- 1 tsp minced fresh thyme optional
Instructions
Cooking
- Melt and scent. Melt the butter in a medium saucepan over medium heat, then cook the garlic for about 1 minute until fragrant.
- Simmer the cream. Pour in the cream and simmer gently for about 5 minutes, stirring now and then, until it lightly coats a spoon.
- Melt in the cheese. Reduce the heat to low and whisk in the Parmesan a handful at a time until the sauce turns smooth and glossy.
- Finish. Stir in the pepper and thyme, taste, and remove from the heat before tossing with hot pasta.
Notes
Substitutions: Use half and half for part of the cream for a lighter sauce, though it will be thinner.
Tips: Use unsalted butter and taste before adding any salt. Serve right away over about 1 pound of cooked fettuccine.
Storage: Refrigerate up to 3 days and reheat gently to 165 degrees F, adding a splash of cream. Do not freeze.