Name: Homemade Alfredo Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 4 tablespoon unsalted butter; 3 clove garlic cloves (minced); 2 cup heavy cream; 1 ½ cup freshly grated Parmesan cheese (finely grated from a block); ½ teaspoon kosher salt; ½ teaspoon black pepper (freshly ground); ⅛ teaspoon ground nutmeg; 2 tablespoon fresh parsley (chopped); 1 pound fettuccine; 1 tablespoon kosher salt (for the pasta water)

Instructions

Pasta
Pasta:
Bring 4 quarts of water and 1 tablespoon kosher salt to a boil in a large pot. Add 1 pound fettuccine and cook according to the package directions until al dente, timing it so the pasta is ready at the same time as your Alfredo sauce. Reserve 1 cup of the pasta water, then drain.
Garlic butter
Garlic butter:
In a large skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add 3 minced garlic cloves and cook for 1 minute, stirring, until fragrant but not browned.
Cream
Cream:
Pour in 2 cups heavy cream and increase the heat to medium. Bring to a gentle simmer, with small bubbles around the edges, and cook for 4 to 5 minutes, stirring often, until slightly thickened. Don't let it boil hard.
Cheese
Cheese:
Reduce the heat to low. Add 1½ cups freshly grated Parmesan cheese one handful at a time, whisking until each addition melts and the sauce is smooth. Whisk in ½ teaspoon kosher salt, ½ teaspoon black pepper, and ⅛ teaspoon ground nutmeg. The Alfredo sauce will keep thickening as it stands.
Toss and serve
Toss and serve:
Add the drained fettuccine to the skillet and toss until every strand is coated. If the sauce is too thick, add the reserved pasta water 2 tablespoons at a time. Sprinkle with 2 tablespoons chopped fresh parsley and serve immediately.

Tips

Grate Parmigiano-Reggiano from a block for the smoothest Alfredo sauce; pre-grated Parmesan contains anti-caking agents that can make the sauce grainy. Keep the heat low once the cheese goes in, because high heat makes it clump. For chicken Alfredo, toss in 2 cups sliced cooked chicken breast with the pasta.

Storage

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, whisking in 1 to 2 tablespoons milk per cup of sauce until smooth. Freezing isn't recommended, because cream sauces separate when thawed.

Serving suggestions

Toss Alfredo sauce with fettuccine, grilled chicken, sautéed shrimp, or steamed broccoli, or spoon it over baked potatoes and roasted vegetables. A crisp Caesar salad and warm garlic bread make it a complete dinner.