Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 2-3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: nutmeg, parsley for garnish
Instructions
- Gather all your ingredients to ensure a smooth cooking process. Having everything measured and ready helps you achieve the perfect creamy pasta consistency without rushing.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic.
- Reduce the heat to low and pour in the heavy cream. Simmer gently, stirring constantly, until the mixture begins to thicken, approximately 3-5 minutes.
- Gradually add the grated Parmesan cheese, stirring continuously until the sauce becomes smooth and velvety. Season with salt and pepper to taste. For a subtle nutmeg flavor, add a pinch now.
- Pour the Alfredo sauce over cooked pasta of your choice. Toss to coat evenly. Garnish with fresh parsley and serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on stovetop over low heat, stirring frequently to maintain creaminess.
- For dairy-free options, replace heavy cream with coconut milk and use dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 45g
- Saturated Fat: 27g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 135mg