Ingredients
- 1/2 cup (1 stick) unsalted, high-quality butter
- 1 1/2 cups heavy cream
- 2 cups freshly, finely grated Parmesan cheese (see Pro Tips)
- 3-4 cloves garlic, minced (optional, but recommended)
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground white pepper (black pepper is fine, but white is traditional)
- Optional for serving: chopped fresh parsley
Equipment Needed
- A large, heavy-bottomed skillet or wide saucepan
- Whisk
- Microplane or fine grater for cheese
- Measuring cups and spoons
- Tongs for tossing pasta
Step-by-Step Instructions
The foundation of a great Alfredo is gentle heat and patience. I start by melting the stick of butter in my skillet over medium-low heat. If I’m using garlic—which I almost always do for a flavor boost—I add the minced cloves now and let them sizzle gently for just 45-60 seconds until fragrant. The key here is to never let the butter brown or the garlic burn; that would add a bitter note. You just want them to become friends, infusing the butter with a subtle, savory aroma. This initial step sets the stage for the entire sauce.
Once the butter is melted and bubbly (and the garlic is fragrant), I pour in all of the heavy cream. I give it a good whisk to combine it with the butter. Then, I let this mixture come to the barest simmer. You’ll see small bubbles forming around the edges. This is crucial: you must let it simmer gently for about 3-5 minutes. This reduces the cream slightly, thickening it and concentrating its flavor. I learned the hard way that skipping this reduction leads to a thin, runny sauce that refuses to properly coat the pasta, no matter how much cheese you add.(See the next page below to continue steps…)