Ingredients:
Butter: Unsalted or salted, both work, but adjust seasoning accordingly.
Heavy cream: This creates the rich and creamy base.
Garlic: Freshly minced cloves for the best flavor.
Parmesan cheese: Freshly grated for the smoothest texture.
Salt and pepper: To taste.
Additional options: Italian seasoning, nutmeg (a pinch), or a combination of parmesan and mozzarella cheese.
Instructions:
Melt the butter: In a saucepan or skillet over medium heat, melt the butter.
Sauté the garlic (optional): Add the minced garlic and cook for about a minute, until fragrant. Be careful not to burn the garlic.
Whisk in the cream: Slowly whisk in the heavy cream to the melted butter, whisking constantly to avoid lumps.
Bring to a simmer: Increase the heat slightly and bring the mixture to a simmer. Do not let it boil.
Add cheese and seasonings: Gradually whisk in the parmesan cheese, salt, pepper, and any additional seasonings you're using.
Thicken the sauce: Continue simmering for a few minutes, stirring occasionally, until the sauce reaches your desired consistency. It should be thick enough to coat the back of a spoon.
Serve immediately: Toss the alfredo sauce with your favorite cooked pasta and enjoy!
Tips:
Use freshly grated parmesan cheese for the best flavor and texture. Pre-shredded cheese often contains additives that can prevent smooth melting.
Don't overcook the sauce, as it can become greasy or separate.
If the sauce becomes too thick, you can thin it out with a splash of milk or pasta water.
For a richer sauce, you can add a tablespoon of cream cheese along with the heavy cream.
Experiment with different cheeses and seasonings to find your perfect alfredo sauce recipe.