Alfredo Sauce Recipe (Homemade)

Name: Alfredo Sauce Recipe (Homemade)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: Québécoise
Ingredients: 3 tbsp (45 ml) butter; 4 garlic cloves, finely chopped; 1 cup (250 ml) 35% cream; 1 cup (250 ml) freshly grated parmesan; ¼ tsp (1 ml) ground nutmeg; 1 lb (454 g) long pasta; Freshly grated parmesan, generously; Cracked black pepper

Preparation 5 min
Cooking 8 min
Servings 4
Freezing Absolutely

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Ingrédients

3 tbsp (45 ml) butter
4 garlic cloves, finely chopped
1 cup (250 ml) 35% cream
1 cup (250 ml) freshly grated parmesan
¼ tsp (1 ml) ground nutmeg

To serve

1 lb (454 g) long pasta
Freshly grated parmesan, generously
Cracked black pepper

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Preparation

Bring a large pot of well-salted water to a boil and cook the pasta al dente according to the package. When you drain it, keep a little pasta water aside, just in case.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook for about 1 minute, stirring, just long enough to perfume the butter without colouring it.
Pour in the cream and let it simmer for 5 minutes, whisking often, until it thickens slightly.
Turn the heat to its lowest setting. Add the parmesan in two or three additions, whisking constantly, until it has completely melted and no lumps remain.
Take off the heat, stir in the nutmeg, then season generously with salt and pepper, tasting as you go.
Tip the drained pasta straight into the sauce and toss to coat. Return to low heat for about 1 minute so everything comes together. If the sauce is too thick, loosen it with a little of the reserved pasta water.
Serve right away, topped with plenty of freshly grated parmesan and cracked pepper.