Homemade Alfredo Sauce with Heavy Whipping Cream

5 from 1 vote

Homemade Alfredo Sauce with Heavy Whipping Cream

Homemade Alfredo Sauce with Heavy Whipping Cream is a quick-prep, rich, creamy sauce with a weeknight-friendly cooking method that turns a handful of ingredients into a smooth, restaurant-style sauce. Butter, fresh garlic, heavy whipping cream, and Parmesan melt together over gentle heat to create an easy Alfredo sauce recipe that coats pasta perfectly.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: Italian

Servings:

Calories: 804kcal

Author: Jami Powell

Equipment

Medium saucepan
Whisk
Silicone spatula
Microplane or fine grater

Ingredients

8 tablespoons unsalted butter (one stick) cut into pieces for easier melting
2 to 3 cloves garlic finely minced
2 cups heavy cream
2 cups freshly grated Parmigiano Reggiano (about 7 ounces)
¼ teaspoon ground pepper
¼ teaspoon fine sea salt plus more to taste
Pinch of ground nutmeg optional

Instructions

Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook for 20 to 30 seconds, stirring constantly, until fragrant.
Pour in the heavy cream and stir to combine. Bring to a very gentle simmer and cook for 2 to 3 minutes until slightly warmed and lightly thickened. Do not boil.
Reduce the heat to low. Add the freshly grated Parmigiano Reggiano gradually, whisking between additions until melted and smooth. Stir in the white pepper, salt, and nutmeg if using.
Remove the saucepan from heat and let the sauce rest for 1 minute.
Toss immediately with hot cooked pasta or spoon over chicken, shrimp, vegetables, or baked dishes. The sauce will continue to thicken slightly as it sits.

Video

Notes

Cooking Notes

Keep the cream below a boil and add the cheese gradually for the smoothest finish. Letting the sauce rest briefly before serving gives it time to thicken naturally.

Tips for Best Results

Keep the heat low once the cream is added.
Add Parmesan gradually for a glossy texture.
Warm leftovers gently instead of using high heat.
Let the finished sauce sit for one minute before serving.

How to Know It’s Ready

The finished Alfredo should look smooth, glossy, and thick enough to lightly coat the back of a spoon. When tossed with hot pasta, the sauce should cling instead of pooling at the bottom.

Nutrition