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Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
updated Sep 13, 2024
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Ditch the jar forever with this rich and creamy Alfredo sauce.
Serves4 to 6Makes2 cupsPrep5 minutesCook10 minutes to 12 minutesJump to Recipe
Jump to Recipe
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The silky texture of traditional fettuccini Alfredo is created by a balanced emulsion of grated Parmesan cheese, butter, and starchy pasta water. But if mealtime calls for serving the garlicky Parmesan cream sauce without pasta (or its cooking liquid!), you need a new approach. Don’t tell my Italian in-laws, but a dose of dairy is the secret to my five-ingredient, everyday Alfredo sauce.
Why You’ll Love It
- It’s a weeknight staple. This easy Parmesan cream sauce is a weeknight staple in my house for topping veggies, smothering chicken, and coating its classic partner, fettuccine.
- It only has 5 ingredients. A handful of ingredients like butter, cream, and Parmesan is all you need to make this delicious sauce.
Key Ingredients in Alfredo Sauce
- Unsalted butter: Use unsalted butter to control the amount of salt in the sauce.
- Garlic: You’ll need 2 cloves of garlic.
- Heavy cream or half-and-half: You want to use dairy with a decent amount of fat — like heavy cream or half-and-half — because it gives the sauce its richness and smooth texture, so it is best not to substitute milk.
- Parmesan cheese: Just before serving, you’ll stir in freshly grated Parmesan cheese.
- Grated nutmeg: Freshly grated nutmeg adds a touch of warmth.
How to Make Alfredo Sauce
- Melt the butter and sauté the garlic. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly browned.
- Heat the heavy cream. Whisk the heavy cream into the butter until combined. Heat, whisking occasionally, until the cream simmers.
- Whisk in the Parmesan cheese and seasonings. Whisk in the Parmesan cheese, salt, nutmeg, and pepper.
- Cook until the sauce thickens. Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon. Taste and adjust seasonings as needed, then serve immediately.
Storage and Reheating Tips
- Storage: The sauce is best served immediately. Refrigerate leftovers in an airtight container for up to 2 days.
- To reheat: Add a splash of milk or half-and-half before reheating over low heat on the stovetop.
Ways to Use Alfredo Sauce
- Chicken Alfredo Pasta
- Tortellini Alfredo
- Shrimp Alfredo
- Gnocchi Alfredo Bake
- Chicken Alfredo Pizza
Alfredo Sauce Recipe
Ditch the jar forever with this rich and creamy Alfredo sauce.
Prep time 5 minutes
Cook time 10 minutes to 12 minutes
Makes 2 cups
Serves 4 to 6
Nutritional Info
Ingredients
- 4 tablespoons
(1/2 stick) unsalted butter
- 2 cloves
garlic, minced
- 1 1/2 cups
heavy cream or half-and-half
- 2 cups
freshly grated Parmesan cheese (2 1/2 ounces)
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly grated nutmeg
- 1/4 teaspoon
freshly ground black pepper
Instructions
Melt 4 tablespoons (1/2 stick) unsalted butter in a large skillet over medium heat. Add the 2 cloves minced garlic and sauté until fragrant and lightly browned, 30 seconds to 1 minute.
Whisk 1 1/2 cups heavy cream or half-and-half into the butter until combined. Heat, whisking occasionally, until the cream simmers, 3 to 4 minutes.
Whisk in 2 cups freshly grated Parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon freshly ground black pepper.
Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon, 3 to 4 minutes. Taste and adjust seasonings as needed, then serve immediately.
Recipe Notes
Storage: The sauce is best served immediately. Refrigerate leftovers in an airtight container, and add a splash of milk or half-and-half before reheating over low heat on the stovetop.
Filed in:
Cheese
children
dairy
easy
Gluten-Free
How To
