Ingredients
Scale
- 1/2 cup unsalted butter, cut into pieces
- 2 cups heavy cream, at room temperature
- 2 cups very finely grated Parmigiano Reggiano (not pre-shredded)
- 2 to 3 garlic cloves, minced (optional)
- 1/4 teaspoon fine sea salt (plus more to taste)
- 1/4 teaspoon black pepper, freshly cracked
- Pinch of ground nutmeg (optional)
- Reserved pasta water (a splash for thinning if needed)
- Fresh parsley or lemon zest (optional finish)
Instructions
- Warm the cream gently in a medium sauté pan over low heat until steamy but not simmering.
- Add the butter and stir until fully melted and combined. If using garlic, stir it in now and cook for 30 seconds until fragrant.
- Take the pan off heat and sprinkle in a handful of Parmesan, whisk gently until smooth, then add another handful, continuing until all the cheese melts. Return to low heat if needed to encourage melting.
- Add salt, pepper, and nutmeg. If the sauce seems thick, whisk in a spoonful of warm pasta water until it flows like heavy cream.
- Add the cooked pasta straight from the pot to the pan and toss for a full minute so the sauce clings and turns glossy. Finish with parsley or zest if desired.
Notes
For best results, grate your own cheese to avoid anti-caking agents found in pre-shredded versions. Keep the heat low to avoid separating the sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Sauces
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 75mg
Keywords: Alfredo sauce, creamy sauce, Italian sauce, pasta sauce, quick recipe