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Easy Homemade Alfredo Sauce

This Alfredo sauce is my go-to version: just butter, garlic, cream, and real Parmesan, whisked into the smoothest, richest sauce you'll ever make at home.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients Method

Ingredients
  

  • 1/2 cup 1 stick unsalted butter — the rich base of the sauce. Unsalted lets you control the seasoning.
  • 4 cloves garlic minced — fresh garlic is non-negotiable here; it gives that signature flavor.
  • 2 cups heavy cream — full-fat heavy cream gives the silkiest texture.
  • 1 1/2 cups freshly grated Parmesan cheese — grate it yourself from a wedge. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
  • 1/2 teaspoon salt plus more to taste — Parmesan is salty, so season at the end.
  • 1/4 teaspoon freshly ground black pepper — adds a gentle bite.
  • Pinch of nutmeg optional — a classic Italian touch that deepens the flavor.
  • Fresh parsley chopped (for serving) — brightens the whole dish.

Method
 

  1. Melt the butter and cook the garlic. In a large saucepan or deep skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant and just barely golden. Don't let it brown — burnt garlic turns bitter.
  2. Add the cream and simmer. Pour in the heavy cream and stir to combine. Bring to a gentle simmer (small bubbles around the edges, not a rolling boil), then reduce heat to medium-low. Simmer 3–4 minutes, stirring occasionally, until slightly thickened.
  3. Whisk in the Parmesan. Remove the pan from the heat — this is the most important step. Add the freshly grated Parmesan a handful at a time, whisking constantly until each addition melts before adding the next. Adding it off the heat keeps the cheese smooth instead of clumpy.
  4. Season and finish. Stir in the salt, pepper, and nutmeg (if using). Taste and adjust.
  5. Toss and serve immediately. Add hot, drained fettuccine right into the pan and toss until every strand is coated. If the sauce feels too thick, loosen it with a splash of warm pasta water. Serve right away with extra Parmesan and chopped parsley.