Creamy Alfredo Sauce

Yield

4 servings · Approximately 1½ cups sauce

Ingredients

• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 2 garlic cloves, minced
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of ground nutmeg or Italian seasoning, optional

Method

1. Melt the butter in a 10-inch deep skillet over medium-low heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent browning.
3. Slowly pour in the heavy cream, stirring to combine with the garlic butter.
4. Bring to a gentle simmer over low heat. Cook for 3–4 minutes, stirring occasionally, until slightly thickened. Do not boil.
5. Reduce the heat to its lowest setting and gradually add the grated Parmesan, stirring continuously until melted and smooth.
6. Season with salt, black pepper, and a pinch of nutmeg or Italian seasoning, if using.
7. Stir gently until the sauce reaches a silky, creamy consistency.
8. If the sauce becomes too thick, stir in a tablespoon of warm water at a time until it reaches your preferred consistency.
9. Remove from the heat and serve immediately over hot pasta, chicken, or shrimp.

Kitchen notes

Practical Woman's Secret
Use freshly grated Parmesan and keep the heat low when adding it. High heat can cause the cheese to clump or the sauce to separate. For the smoothest Alfredo, toss it with hot pasta immediately after preparing.