Alfredo Sauce Recipe
A classic creamy Alfredo sauce made with butter, garlic, a light roux, heavy cream and milk, and grated Parmesan — ready to toss with hot pasta.
Servings: 6 servings
Ingredients
Ingredients
- ?? cup 76 gunsalted butter
- ?3 clovesgarlic
- ?1 tablespoonall-purpose flour
- ?1 cupheavy whipping cream
- ?1 cupwhole milk
- ?3/4 cupgrated parmesan
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ??teaspoonground nutmegoptional
Instructions
Instructions
- Finely mince 3 cloves garlic and measure the other ingredients so they’re ready.
- In a medium saucepan over medium heat, add the ?? cup (76 g) unsalted butter and melt until bubbling.
- Add the minced garlic to the melted butter and sauté, stirring constantly, about 1 minute, until fragrant but not browned.
- Sprinkle in 1 tablespoon all-purpose flour and stir constantly for 1 minute to cook the flour and form a light roux.
- Gradually whisk in 1 cup heavy whipping cream and 1 cup whole milk until smooth. Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer for 2 minutes, whisking occasionally, until the sauce begins to thicken.
- Remove from heat or lower to the lowest setting, then add ¾ cup grated Parmesan, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ground nutmeg if using. Whisk until the cheese is completely melted and the sauce is smooth and thickened.
- Add hot, drained cooked pasta to the sauce and toss until evenly coated. Serve immediately.
Equipment
- Medium Saucepan
- Whisk
- Knife
Notes
Don’t be tempted to add more parmesan to thicken the sauce, as the sauce will thicken more when it cools down.
The amounts above will make around 2 cups of sauce that are enough for 3/4 lb/12 oz of pasta.
To reheat the sauce, add a splash of water and whisk over low-medium heat until it’s warmed through and no longer too thick.
The amounts above will make around 2 cups of sauce that are enough for 3/4 lb/12 oz of pasta.
To reheat the sauce, add a splash of water and whisk over low-medium heat until it’s warmed through and no longer too thick.