Homemade Alfredo Sauce

The silky texture of traditional fettuccini Alfredo is created by a balanced emulsion of grated Parmesan cheese, butter, and starchy pasta water. But if mealtime calls for serving the garlicky Parmesan cream sauce without pasta (or its cooking liquid!), you need a new approach. Don’t tell my Italian in-laws, but a dose of dairy is the secret to my five-ingredient, everyday Alfredo sauce.

• It’s a weeknight staple. This easy Parmesan cream sauce is a weeknight staple in my house for topping veggies, smothering chicken, and coating its classic partner, fettuccine.
• It only has 5 ingredients. A handful of ingredients like butter, cream, and Parmesan is all you need to make this delicious sauce.

• Unsalted butter: Use unsalted butter to control the amount of salt in the sauce.
• Garlic: You’ll need 2 cloves of garlic.
• Heavy cream or half-and-half: You want to use dairy with a decent amount of fat — like heavy cream or half-and-half — because it gives the sauce its richness and smooth texture, so it is best not to substitute milk.
• Parmesan cheese: Just before serving, you’ll stir in freshly grated Parmesan cheese.
• Grated nutmeg: Freshly grated nutmeg adds a touch of warmth.

1. Melt the butter and sauté the garlic. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly browned.
2. Heat the heavy cream. Whisk the heavy cream into the butter until combined. Heat, whisking occasionally, until the cream simmers.
3. Whisk in the Parmesan cheese and seasonings. Whisk in the Parmesan cheese, salt, nutmeg, and pepper.
4. Cook until the sauce thickens. Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon. Taste and adjust seasonings as needed, then serve immediately.

• Storage: The sauce is best served immediately. Refrigerate leftovers in an airtight container for up to 2 days.
• To reheat: Add a splash of milk or half-and-half before reheating over low heat on the stovetop.