Silky Garlic Parmesan Alfredo Sauce
A luxurious, velvety Alfredo sauce infused with garlic and rich Parmigiano-Reggiano — perfect for pasta lovers seeking indulgent comfort.
Equipment
- Heavy-bottomed saucepan
- whisk
- Measuring cups and spoons
- Cheese grater
Ingredients
- 3 tablespoons Unsalted butter Melted gently to form the sauce base
- 2 cloves Garlic Finely minced for flavor without bitterness
- 1.5 cups Heavy cream Adds rich, silky texture to the sauce
- 1.5 cups Parmigiano-Reggiano cheese Freshly grated, melts smoothly into the sauce
- 0.25 teaspoon White pepper For subtle heat without visible specks
- 1 pinch Freshly grated nutmeg Optional, adds warmth and complexity
- 0.5 teaspoon Salt To taste; adjust based on cheese saltiness
- 0.25 cup Pasta cooking water Added at the end to adjust consistency
Instructions
- Gather all ingredients. Grate the cheese while still cold, then let it come to room temperature. Finely mince the garlic.
- In a heavy-bottomed saucepan, melt the butter over medium-low heat, avoiding browning.
- Add the minced garlic and stir constantly for about 30 seconds until fragrant but not browned.
- Slowly pour in the heavy cream while gently whisking. Keep the whisk shallow to avoid incorporating air.
- Bring the mixture to a gentle simmer without letting it boil. Use your hand to feel a gentle warmth above the surface.
- Lower the heat and add the cheese in small batches. Stir in a figure-eight motion, allowing each batch to melt before adding the next.
- Season with white pepper, nutmeg (if using), and salt to taste. Stir in pasta water to adjust the consistency to your liking.
- Serve immediately over freshly cooked pasta or use as a base for creamy dishes.
Notes
Use high-quality Parmigiano-Reggiano for best flavor. This sauce pairs beautifully with fettuccine, tortellini, or as a base for creamy casseroles.