Alfredo Sauce Recipe
This 3 Ingredient Alfredo Sauce is made with butter, heavy cream, and parmesan cheese. It’s thick, creamy, and perfect to pair with fettuccine pasta.
Servings: 4
Calories: 382kcal
Equipment
- 1 large skillet or braiser
- 1 wooden spoon or whisk
Ingredients
- 4 tablespoons butter
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup parmesan cheese, grated
Instructions
- Begin making the sauce by grabbing a large skillet or braiser pan and placing it on the stovetop over medium heat. Once the pan is heated add the 4 tablespoons butter and allow it to melt and become foamy.
- Add the ½ teaspoon salt and ½ teaspoon ground black pepper. Using a whisk, slowly stream in the 1 cup heavy cream until combined. Allow the buttery mixture to cook uncovered for 5 minutes.
- Add the ¾ cup grated parmesan cheese and whisk constantly until fully combined and smooth.
- This is the perfect time to add 12 ounces cooked pasta and toss until fully coated in the sauce. Serve warm topped with some additional parmesan cheese and ground black pepper. Enjoy!
Video
Notes
- Order definitely matters. Fully melt the butter, whisk in the heavy cream, and then add the parmesan.
- Taste and adjust the salt and ground black pepper according to your preference.
- The sauce will thicken as it cools, this is perfectly normal.
- Cook the sauce over medium heat or medium-low heat to prevent the sauce from becoming chunky (curdle).
- Whisk, whisk, whisk the ingredients! This helps to fully combine the ingredients and gives that smooth texture.
Nutrition
Calories: 382kcal | Carbohydrates: 4g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 725mg | Potassium: 98mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1388IU | Vitamin C: 0.4mg | Calcium: 210mg | Iron: 0.2mg
