Description
A rich and creamy authentic Alfredo sauce made with real butter, heavy cream, and Parmesan cheese — just like in Italy.
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 2 cups freshly grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- In a large skillet over medium heat, melt the butter.
- Add minced garlic and sauté for about 30 seconds, if using.
- Slowly pour in the heavy cream, stirring constantly.
- Bring the mixture to a gentle simmer and cook for 3-5 minutes, stirring frequently.
- Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until smooth and creamy.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and toss immediately with freshly cooked pasta.
- Garnish with chopped fresh parsley if desired. Serve immediately.
Notes
- Use freshly grated Parmesan for the best texture — pre-shredded cheese may make the sauce grainy.
- Do not boil the sauce, as this can cause it to separate.
- This sauce is best served immediately and does not reheat well.
Nutrition
- Serving Size: 1/2 cup sauce
- Calories: 410
- Sugar: 1g
- Sodium: 450mg
- Fat: 41g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 140mg