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Homemade Alfredo Sauce

A rich, creamy Alfredo sauce that brings restaurant-quality comfort to your family table in just five minutes, transforming ordinary pasta into something truly special.
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Prep Time 2 minutes
Cook Time 3 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 teaspoon white pepper
  • Salt to taste
  • Fresh parsley for garnish (optional)

Method
 

  1. In a large skillet or saucepan over medium heat, melt the butter until it begins to foam slightly. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  2. Pour in the heavy cream and whisk gently to combine with the butter. Let it warm through for about one minute, watching for tiny bubbles around the edges. The cream should be hot but not boiling.
  3. Remove the pan from heat temporarily and add the grated Parmesan cheese in three additions, whisking constantly after each addition. Return to low heat if needed, but keep whisking until cheese melts completely.
  4. Add white pepper and taste for salt. The sauce should coat the back of a spoon and have a silky, pourable consistency. If too thick, whisk in a tablespoon of pasta water.

Notes

Start pasta water first, then make sauce while noodles cook. Don't let cream boil vigorously to prevent separation. Add cheese in three additions while whisking constantly. Use freshly grated Parmesan for smoothest melting. Refrigerate leftovers for up to 3 days and reheat gently with splash of cream. Don't freeze as cream-based sauces tend to separate.