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Dorothy Thomas

Alfredo Sauce Recipe Easy

Creamy, rich, and irresistibly smooth, this homemade Alfredo sauce comes together in just 15 minutes with simple ingredients. Perfect for pasta, pizza, or dipping!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 115g ½ cup Unsalted butter
  • 240ml 1 cup Heavy cream
  • 200g 2 cups Freshly grated Parmesan cheese
  • 2 cloves Garlic, minced
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Nutmeg (optional)
  • 2 tbsp Fresh parsley, chopped (for garnish)

Equipment

  • Medium saucepan
  • wooden spoon
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Melt Butter & Sauté Garlic: In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Add Cream: Pour in heavy cream, whisking constantly. Bring to a gentle simmer (do not boil).
  3. Incorporate Cheese: Gradually add Parmesan cheese, whisking until fully melted and smooth.
  4. Season: Stir in salt, pepper, and nutmeg (if using). Reduce heat to low and simmer for 3–5 minutes until thickened.
  5. Adjust Consistency: If too thick, add a splash of milk or pasta water. For extra richness, stir in 1 tbsp butter at the end.
  6. Serve: Toss with cooked fettuccine, garnish with parsley, and enjoy!

Notes

  • Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk.
  • Cheese Tip: Use freshly grated Parmesan for best texture (pre-shredded won’t melt as smoothly).
  • Variations: Add grilled chicken, shrimp, or sautéed mushrooms for a heartier dish.