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Creamy alfredo sauce in a saucepan with fresh Parmesan and parsley garnish

Alfredo Sauce

A smooth, glossy alfredo sauce madewithout flour, built on real cream reduction and cheese added off direct heatto prevent breaking.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Sauce
Cuisine: American-Italian, Italian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 3 cloves garlic minced
  • 2 cups fresh Parmesan finely grated
  • 1/4 tsp ground nutmeg
  • Salt and white pepper to taste
  • 1/4 cup reserved pasta water if serving with pasta

Method
 

  1. Melt butter in a heavy-bottomed saucepan over medium heat.
  2. Add garlic, cook about 1 minute until fragrant, avoid browning.
  3. Whisk in cream, bring to a gentle simmer.
  4. Simmer 5 minutes until reduced by about a third.
  5. Remove pan from heat completely.
  6. Whisk in Parmesan gradually, a handful at a time, until smooth.
  7. Stir in nutmeg, season with salt and white pepper.
  8. Loosen with reserved pasta water if needed.
  9. Serve immediately over hot pasta or alongside chicken.

Notes

Storage: Best made fresh; refrigerate leftovers up to 2 days and reheat gently with extra cream. Does not freeze well.
Allergen note: Contains dairy; no genuine substitution replicates this sauce's texture.
Notes: Toss directly with hot pasta in the pan rather than pouring over plated pasta for better coating.