Silky Garlic Parmesan Alfredo Sauce

A luxurious, velvety Alfredo sauce infused with garlic and rich Parmigiano-Reggiano — perfect for pasta lovers seeking indulgent comfort.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Sauce

Cuisine: Italian

Calories: 420

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

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.

Use high-quality Parmigiano-Reggiano for best flavor. This sauce pairs beautifully with fettuccine, tortellini, or as a base for creamy casseroles.