Alfredo Sauce

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Gimme some Oven

Total Time

15 mins

Prep Time

5 mins

Cook Time

10 mins

Rating

(35)

Ingredients

About 2.5 cups

1 tablespoon butter
4 cloves garlic, pressed or finely-minced
1 tablespoon all-purpose flour
1 cup heavy cream
1 cup milk (I used 2% milk)
1 cup (1 1/2 ounces) freshly-grated Parmesan cheese
1/2 teaspoon fine sea salt
Pinch of white pepper
Pinch of ground nutmeg (optional)

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Preparation

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Step 1

Melt butter in a large saucepan or sauté pan over medium-high heat. Add garlic and sauté for 1 minute, stirring frequently. Stir in the flour and sauté for 1 minute more, stirring frequently.

Step 2

Add in the heavy cream and milk and whisk until evenly combined.

Step 3

Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low and continue cooking for 1-2 minutes, until thickened. Add in the Parmesan, salt, white pepper, and nutmeg, and whisk until the cheese is completely melted and the sauce is smooth.

Step 4

Taste and season with extra salt and/or white pepper, if needed.

Step 5

Serve warm and enjoy!

Chef’s notes

This recipe yields enough sauce to toss with a 1-pound (or 500g) package of uncooked pasta, cooked until al dente, drained, and then immediately tossed with the sauce.

To store this Alfredo sauce, let it cool until it reaches room temperature. Then transfer to a mason jar or food storage container and refrigerate for up to 3 days. I do not recommend freezing this sauce.

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Alfredo Sauce

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