Homemade Alfredo Sauce
A rich and creamy Italian sauce perfect for pasta dishes, particularly fettuccine. Easy and quick to make, this homemade Alfredo is a great alternative to store-bought sauces.
Ingredients
For the Sauce
- 6 tablespoons unsalted butter (¾ stick). If it has salt in it, the sauce may taste a bit too salty.
- 1 clove garlic (minced)
- 1.5 cups heavy cream (room temperature. If you don’t have heavy cream, you can make it using whole milk and full-fat butter.)
- 6.4 ounces freshly grated Parmesan cheese
- Kosher salt (to taste)
- Ground black pepper (to taste)
- Minced fresh thyme (optional)
Instructions
Preparation
- In a medium saucepan over medium heat, melt the unsalted butter.
- Add the minced garlic to the butter and sauté for about 1 minute, or until it becomes fragrant.
- Pour in the heavy cream and stir well to combine, continuing to cook for about 5 minutes, allowing it to simmer gently.
- Reduce the heat to low, then gradually whisk in the grated Parmesan cheese until the sauce is smooth.
- Season with Kosher salt and ground black pepper to taste. If desired, add minced fresh thyme for extra flavor.
- Remove from heat and serve immediately over your favorite pasta, like fettuccine.
Notes
Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat while stirring, adding a little milk or cream to restore desired consistency. For variations, consider adding sautéed mushrooms, spinach, or bacon for extra flavor.