Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Melt the butter: In a medium saucepan over medium-low heat, melt the butter.
- Infuse with garlic: Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently. Be careful not to burn the garlic.
- Add cream and simmer: Gradually whisk in the heavy cream and bring the mixture to a gentle simmer. Continue simmering for 2-3 minutes, or until the sauce slightly thickens.
- Melt in the cheese: Remove the pan from the heat. Gradually add the Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth.
- Season: Stir in salt and pepper to taste.
- Serve: Serve immediately over your favorite cooked pasta.
Tips and Customization:
- Cream cheese: For an extra rich and creamy sauce, add 2-3 ounces of softened cream cheese along with the heavy cream.
- Flavor boost: Add a pinch of nutmeg or a sprinkle of Italian seasoning for added depth.
- Make it your own: Stir in cooked chicken, shrimp, or vegetables for a heartier meal.
- Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
Enjoy your delicious, homemade Alfredo sauce!
