Alfredo Sauce Recipe

Ingredients

  • 2 tablespoons unsalted butter(30g, 1 ounce)
  • 2 teaspoons minced garlic(6g)
  • 1 ½ cup heavy cream(300ml)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepperas needed for seasoning
  • 1 cup parmesan cheese(45g, 1 ½ ounces) freshly grated, finely shredded
  •  teaspoon nutmeg

Instructions

  1. Heat a large saute pan over medium-low heat.
  2. Add butter, once melted add garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
  3. Add the cream, ½ teaspoon salt, and pepper, stir to combine.
  4. Bring the cream to a simmer over medium heat. Cook, stirring frequently, scraping the sides and bottom of the pan to make sure the cream does not curdle.
  5. Reduce the sauce to about 1 cup, about 10 to 12 minutes. The sauce should be slightly thickened, coating the back of a spoon.
  6. Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add in some of the pasta water or more cream, a few tablespoons at a time until the desired consistency is reached.
  7. Taste and season the sauce with more salt and pepper as needed.

Nutrition Facts

Calories 357                        Calories from Fat 306
                                                         % Daily Value*
Fat 34g                                                        52%
Saturated Fat 21g                                 105%
Cholesterol 114mg                                 38%
Sodium 715mg                                        30%
Potassium 68mg                                      2%
Carbohydrates 3g                                     1%
Fiber 1g                                                        4%
Sugar 1g                                                        1%
Protein 10g                                               20%
Vitamin A 1245IU                                   25%
Vitamin C 1mg                                            1%
Calcium 337mg                                       34%
Iron 1mg                                                       6%

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