Ingredients
Alfredo Sauce Ingredients
- 4 tablespoons butter, salted or unsalted
- 1 clove garlic, minced (optional)
- 1 tablespoon flour (optional, see notes)
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese, freshly grated
Instructions
- Heat Butter and Garlic: Melt the butter in a large skillet over medium to medium-low heat. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Omit garlic if you prefer a garlic-free sauce.
- Create the Roux: Add the flour, salt, and black pepper to the skillet. Whisk continuously until a thick, golden-colored paste called a roux forms. Reduce the heat if needed to prevent burning.
- Add the Cream: Slowly pour in the heavy cream while whisking constantly to avoid lumps. Cook for 4–5 minutes, maintaining a gentle simmer. Do not let the sauce boil.
- Incorporate Cheese: Stir in the freshly grated Parmesan cheese, then remove the skillet from heat.
- Thicken Off-Heat: Continue whisking off the heat for about 1 minute or until the sauce thickens to your liking. Adjust seasoning with additional salt and black pepper as desired.
- Serve: Toss the Alfredo sauce with cooked pasta such as fettuccine or penne. Garnish with fresh parsley if desired and serve immediately for the best flavor and texture.
Notes
- If you prefer a gluten-free version, omit the flour or use a gluten-free flour alternative.
- Using fresh Parmesan cheese is crucial for a smooth, flavorful sauce that melts well.
- Maintaining a gentle simmer and stirring constantly prevents the sauce from burning or separating.
- Adjust salt and pepper based on your taste preference and the saltiness of your cheese.
- For a dairy-free alternative, substitute heavy cream with coconut cream and use a vegan Parmesan substitute, though this will alter the classic flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian