Creamy Garlic Alfredo Sauce

A rich, silky sauce built on butter, cream, and Parmesan, with plenty of garlic to give it backbone. This is the real deal, not the flour-thickened stuff. It clings to fettuccine like it was made for it, and honestly, it was. The key is good cheese and a gentle hand on the heat so the sauce stays smooth and glossy.

Ingredients

  • ½ cup unsalted butter
  • 6 cloves garlic
  • 2 cups heavy cream
  • 1½ cups Parmesan cheese, finely grated
  • to taste salt
  • ½ tsp black pepper, freshly ground
  • 1 lb fettuccine

Instructions

  1. Bring a large pot of salted water to a rolling boil for the pasta.
  2. Mince 6 cloves garlic finely. You want it almost paste-like so it melts into the sauce.
  3. Finely grate 1½ cups Parmesan cheese using a microplane or the smallest holes on a box grater. Set it aside.
  4. Cook 1 lb fettuccine in the boiling water according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.
  5. While the pasta cooks, melt ½ cup unsalted butter in a large skillet over medium heat. Once the butter is fully melted and starting to foam, add the 6 cloves garlic, minced. Sauté, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 to 2 minutes. Don't let it brown or it will taste bitter.
  6. Pour in 2 cups heavy cream. Stir gently and bring the mixture to a low simmer, then reduce the heat to medium-low. Let it bubble very gently for 3 to 4 minutes, stirring occasionally, until it thickens just slightly. You'll see it coat the back of your spoon.
  7. Remove the skillet from the heat. Add the 1½ cups Parmesan cheese, finely grated a handful at a time, whisking or stirring constantly after each addition until the cheese melts completely and the sauce is smooth and glossy. The residual heat will melt the cheese without breaking the sauce.
  8. Season with ½ tsp black pepper, freshly ground and salt to taste. Start with a small pinch of salt since the Parmesan is already salty. Taste and adjust.
  9. Add the drained fettuccine directly to the skillet and toss gently to coat every strand in the sauce. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches a silky, clingy consistency.
  10. Serve immediately in warm bowls, with extra Parmesan and black pepper on the table for anyone who wants more.