Homemade Alfredo Sauce
15 min
6 servings (1/4 cup per serving, 2 1/2 cups total)
A silky butter-and-cream sauce enriched with Parmigiano-Reggiano, garlic, and Italian herbs; thickened gently over low heat.
| prepHave 16 oz cooked fettuccine or pasta ready | |||
| 115 g butter, cut into large cubes | Melt butter in cream over medium-low heat | Simmer gently 3–4 min, whisking constantly, until thickened | Stir in Parmigiano-Reggiano until melted and smooth |
| 480 ml heavy whipping cream | |||
| 1 clove garlic, minced | Whisk in garlic, garlic powder, Italian seasoning, salt & pepper | ||
| 3/4 tsp garlic powder | |||
| 3/4 tsp dried Italian seasoning | |||
| 1/4 tsp coarse salt | |||
| 1/4 tsp pepper | |||
| 200 g freshly grated Parmigiano-Reggiano cheese | |||
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