In this How to Make Alfredo Sauce recipe I’m sharing my American-style version. It’s creamy, cheesy and amazingly easy to make. Perfect for over any pasta, to pour on top of sautéed chicken, or as a dipping sauce for, or over, vegetables or breadsticks.
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Ingredients
4 tbsp butter
2 cloves garlic, minced
1 1/2 cups heavy cream
2 cups Parmigiano Reggiano or Parmesan (2.5 ounces total, freshly grated)
1/2 tsp kosher salt
1/4 tsp white pepper
1/4 tsp freshly grated nutmeg
1/8 tsp black pepper
Instructions
Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
To the skillet, whisk in the heavy cream until combined and simmer for 3 to 4 minutes.
Whisk in the freshly grated Parmesan cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
Serve immediately over fettuccini (or pasta of choice), sautéed chicken or as a dipping sauce for, or over, vegetables or breadsticks.
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