Instructions
Step 1: In a large skillet over medium heat, melt the butter.
Step 2: Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
Step 3: Pour in the heavy cream and bring to a gentle simmer. Let it simmer for 3–4 minutes, stirring occasionally.
Step 4: Reduce heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Step 5: Season with salt and freshly ground black pepper to taste.
Step 6: Remove from heat and toss immediately with cooked pasta of your choice (fettuccine is traditional), coating each strand in rich, velvety sauce.
Step 7: Garnish with chopped fresh parsley and extra Parmesan if desired. Serve hot!
Storage Information
Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat and add a splash of milk or cream to loosen the sauce if it has thickened. Alfredo doesn’t freeze well, as the dairy can separate when thawed. Enjoy fresh for the best texture and flavor!
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