Best Homemade Alfredo Sauce Recipe

Thick, rich, and ultra-creamy, this homemade Alfredo sauce uses a traditional Italian secret (nutmeg!) to take it from good to unforgettable. *Coats 8 oz pasta*

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in a medium saucepan over medium-low to medium heat. Add cream and bring to a simmer (lightly bubbling, not a full boil). Cook, whisking often, for 5 minutes until it starts to thicken slightly.

Step 2

Then add garlic; cook for 1 minute more. Add the cheese slowly (I recommend doing it in two to three batches) and whisk constantly until melted. If your sauce becomes too thick, thin it out with a little extra cream or pasta water. Too thin, add a little more Parmesan cheese.

Step 3

Remove from heat. Whisk in the nutmeg and season with salt and pepper to taste. Toss the sauce immediately with your favorite pasta, and dinner is served!

Step 4

Let the sauce cool completely, then transfer it into an airtight container. Store it in the fridge for up to 4 days. I do not recommend freezing this sauce as it is cream based and will likely change texture once thawed.

Step 5

The best way to reheat Alfredo sauce is on the stovetop over medium-low heat, whisking constantly, until heated through. Adding a splash of cream or milk to thin the sauce, if needed to bring back its original consistency.

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