Alfredo Pasta & Sauce - Master Cookbook Recipe # 590
Forget those high restaurant prices! This homemade Alfredo sauce is incredibly rich, creamy, and can be whipped up in just 10 minutes. The secret is using fresh grated Parmesan and a tiny pinch of nutmeg to bring out that authentic, decadent flavor. Once you see how simple it is to make a smooth, velvety sauce at home, you'll never reach for a jar again.
This is recipe #590 in Tammy’s Master Cookbook.
Ingredients
- 12 oz pasta (Fettuccine or your favorite shape)
- 1/2 cup salted butter
- 1 clove garlic, pressed
- 2 cups heavy cream
- 2 cups fresh grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- Pinch of nutmeg
Instructions
- Prepare the Pasta: Cook your pasta according to the package instructions, but stop 2 minutes early (al dente). Drain and set aside.
- Sauté Garlic: In a medium saucepan over medium heat, melt the butter. Add the pressed garlic and cook for about 2 minutes, stirring often, until it is fragrant.
- Simmer Cream: Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Finish the Sauce: Remove the pot from the heat. Gradually whisk in the fresh grated Parmesan cheese until the sauce is completely smooth and creamy.
- Season: Stir in the salt, black pepper, and that essential pinch of nutmeg.
- Combine: Toss your cooked pasta into the sauce until every strand is beautifully coated. Serve immediately while hot.
Notes
Tammy's Tips
"Do not pay the high prices at the restaurant, just give this a try and you will never go out for this again. Simple and so delicious!" I always recommend grating your own Parmesan cheese from a block,it melts much smoother than the pre-shredded kind. If the sauce gets too thick, you can always add a splash of the pasta cooking water to loosen it up. This is pure Southern comfort with an Italian flair!