Alfredo Sauce
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
4.9 out of 5 stars
(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
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!
Step 6
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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.
