This is a rich, fast pasta sauce rather than a long-cooked one. Gentle heat and finely grated Parmesan are the keys to keeping it smooth.
Cook · Recipe
Classic Alfredo Sauce
A quick, rich Alfredo sauce made with butter, double cream, garlic and Parmesan for coating freshly cooked pasta.
At a glance
Recipe summary
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- Serves 4
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
115 g 4 oz unsalted butter
240 ml 1 cup double cream
2 cloves 2 cloves garlic Finely minced.
100 g 3½ oz Parmesan Finely and freshly grated.
To taste To taste salt and black pepper
Pinch Pinch ground nutmeg Optional.
How to make it
Method
- Melt the 115 g butter in a medium saucepan over medium-low heat.
- Add the 2 minced garlic cloves and cook for about 30 seconds, stirring, until fragrant but not coloured.
- Pour in the 240 ml double cream. Bring it to a gentle simmer and cook for 2 to 3 minutes, stirring frequently.
- Reduce the heat to low. Add the 100 g Parmesan a handful at a time, stirring until each addition has melted before adding more.
- Season with black pepper, a little salt if needed and the optional pinch of nutmeg. Do not boil once the cheese has been added.
- Toss immediately with hot cooked pasta. Add a spoonful of pasta water if the sauce needs loosening.
Useful notes
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Fine grater
Substitutions
- Use Grana Padano instead of Parmesan for a slightly milder sauce.
- For a looser sauce, replace up to one quarter of the cream with reserved pasta water.
Allergen notes
- Contains milk.
- Check packaged grated cheese if cooking for someone with an allergy.
Storage
Best served immediately. Cool leftovers promptly, refrigerate in a covered container for up to 2 days and reheat very gently with a splash of milk or pasta water. The sauce may separate if overheated.
Tips
- Finely grated cheese melts more smoothly than coarse shreds.
- Keep the heat low after adding the Parmesan so the sauce stays creamy rather than grainy.
- Salt the sauce only after adding the cheese because Parmesan is already salty.