Homemade 3-Ingredient Alfredo Sauce
This Alfredo sauce is smooth, luxurious, and just dramatic enough to make jarred sauce feel personally attacked.
Servings 6
Calories 368kcal
Ingredients
- ½ cup butter salted or unsalted - your choice
- 1 cup heavy cream
- 1 ½ cups Parmesan freshly grated from a block or wedge
Instructions
- Melt the butter over medium heat.
- Add the cream and let it warm through gently. No boiling. We’re coaxing, not summoning a storm.
- Take the pan off the heat.
- Add the Parmesan a handful at a time, whisking like you mean it. Let each addition melt before adding more. The residual heat will melt it into a smooth, glossy sauce instead of a grainy mess.
- If it feels a little thick, loosen it with a splash of hot pasta water. That starch pulls everything together like a good family secret.
- Toss immediately with hot pasta and serve.
Notes
Storage:
Best when served fresh but you can store it in an airtight glass container in the fridge for a day or two. Add a little milk if it thickens up too much.
Tips:
If it ever looks like it’s thinking about clumping or boiling, it’s too hot. Pull it off the heat faster than you’d pull gossip out of a church pew.
Nutrition
Calories: 368kcal | Carbohydrates: 2g | Protein: 10g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 533mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 1251IU | Vitamin C: 0.2mg | Calcium: 327mg | Iron: 0.2mg
