Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- Salt and pepper to taste
- Optional: a pinch of nutmeg for extra flavor
- Cooked pasta of your choice (fettucine, penne, or linguine)
Instructions
- Gather all necessary ingredients and measure them out precisely for a smooth cooking process. Mince the garlic finely to ensure even flavor distribution.
- In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes. This step is crucial to developing the creamy texture of the homemade Alfredo sauce.
- Gradually whisk in the grated Parmesan cheese. Continue stirring until the cheese melts completely, resulting in a smooth, velvety sauce. Season with salt, pepper, and a pinch of nutmeg if desired.
- Add your cooked pasta directly into the sauce. Toss gently to coat every strand evenly. Serve immediately for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for authentic flavor.
- Cook the pasta al dente so it stays firm and absorbs the sauce well.
- If the sauce becomes too thick, add a splash of pasta water or milk to loosen it.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup of sauce with pasta)
- Calories: 550 kcal Kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 125 mg