Easy Alfredo Sauce Recipe
This Easy Alfredo Sauce recipe has it all: it’s rich and creamy, perfectly garlicky, and plenty cheesy! There’s nothing better to add some decadence to your pasta dinner.
Servings: 8 servings
Ingredients
- ½ cup unsalted butter
- 3 cloves garlic, pressed
- 3 cups heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 1 ½ cups grated Parmesan cheese
- 1 Tablespoon fresh parsley, chopped
Instructions
- In a large skillet over medium high heat, add butter and garlic and stir occasionally. Cook for about 3 minutes, until butter is melted and garlic begins to brown.
- Slowly add in heavy whipping cream, whisking whike you add it to the butter. Add salt, pepper, and crushed red pepper flakes (if you like them). Simmer over medium-low heat until the sauce thickens, about 10 minutes. Stir frequently.
- Add in parmesan cheese and whisk until smooth. Remove from heat and sprinkle with the parsley, if desired.
Notes
- Use freshly grated parmesan cheese if possible. I buy my Parmesan in blocks and grate it with a box grater. It melts so much nicer than the green can stuff.
- Want more heat? Add more red pepper flakes or a pinch of Tony's creole seasoning!
- Craving mushrooms? Use 8 ounces sliced mushrooms and cook them with the butter and garlic, for about 5 minutes until softened.
- Serve with pasta or gnocchi of your choice!
- Store leftover alfredo sauce in refrigerator for up to 3 days. Reheat in skillet until warm.
Nutrition
Serving: 4Tablespoons