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Alfredo Sauce

homemade alfredo sauce tossed with fettuccine noodles topped with fresh parsley
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • ½ cup unsalted butter (1 stick), cut into 8 pieces
  • 2 garlic cloves, minced
  • ¾ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 ½ cups heavy whipping cream, room temperature
  • 2 cups freshly grated Parmesan cheese
  • Minced fresh flat leaf parsley, for serving (optional)
  • 12 ounces cooked pasta, for serving (optional)

Method

  1. Melt the butter in a large saucepan over medium-high heat. Stir in the garlic, garlic powder, nutmeg, salt, and pepper and cook, stirring, until the garlic is fragrant, about 1 minute.
  2. Slowly stir in the heavy cream and bring to a simmer. Stir in the parmesan until fully incorporated, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes.
  3. Toss with cooked pasta and garnish with parsley, if desired. Alternatively, allow the alfredo sauce to cool to room temperature and store in an airtight container in the refrigerator for up to 1 week.