Name: Classic Creamy Alfredo Sauce
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 1/2 cups heavy cream; 2 cloves garlic, minced; 1 cup finely grated Parmigiano-Reggiano cheese (plus extra for serving); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; 12 ounces fettuccine (or pasta of choice); 2 tablespoons chopped fresh parsley (for garnish)

Classic Creamy Alfredo Sauce

miradu

This classic Alfredo sauce is pure Italian comfort—rich, silky, and deeply satisfying. By gently simmering cream and butter, then emulsifying with Parmigiano-Reggiano, you achieve a sauce that clings luxuriously to pasta without ever feeling greasy. The addition of a touch of garlic and fresh nutmeg gives it aromatic complexity, while a sprinkle of parsley adds a fresh finish. Serve over your favorite pasta for a cozy, restaurant-worthy meal any night of the week.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup pasta water, then drain pasta.
While pasta cooks, melt the butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat and cook, stirring occasionally, until slightly thickened (about 3-4 minutes).
Lower the heat and gradually whisk in the Parmigiano-Reggiano until the sauce is smooth and creamy. Season with salt, black pepper, and nutmeg.
Add the cooked pasta to the sauce, tossing to coat. If needed, use reserved pasta water to adjust the sauce to your desired consistency.
Divide among plates, garnish with parsley and extra Parmigiano-Reggiano, and serve immediately.