Description

This rich and creamy Alfredo sauce is inspired by Ina Garten’s classic style—simple, comforting, and absolutely delicious. Made with butter, cream, garlic, and freshly grated Parmesan cheese, it’s the perfect sauce for fettuccine or any pasta of your choice.

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup heavy cream
2 cloves garlic, minced
1 1/2 cups freshly grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Pinch of ground nutmeg (optional)
Fresh parsley, chopped (for garnish, optional)

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Instructions

In a large saucepan over medium heat, melt the butter.
Add the minced garlic and cook for about 1 minute, until fragrant.
Slowly pour in the heavy cream while stirring. Let it simmer gently for 5 minutes.
Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
Season with salt, pepper, and a pinch of nutmeg if using.
Let the sauce simmer on low for 2–3 more minutes, stirring often.
Toss with hot cooked pasta and garnish with chopped parsley before serving.

Notes

Use freshly grated Parmesan for the best flavor and texture.
Don’t let the sauce boil after adding the cheese, or it can become grainy.

This sauce is best served immediately but can be stored in the fridge for up to 3 days and reheated gently.

Nutrition

Serving Size: 1/2 cup
Calories: 360
Sugar: 1g
Sodium: 420mg
Fat: 35g
Saturated Fat: 22g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 2g
Fiber: 0g
Protein: 9g
Cholesterol: 115mg