Best Alfredo Sauce

Begin by preparing all your ingredients ahead of time. Finely grate the Parmesan cheese and set it aside at room temperature — this is crucial for smooth melting later. I like to buy a big block of Parmigiano Reggiano at Costco and use a microplane to finely grate it. It helps it to melt beautifully in the sauce so it is silky smooth and creamy.

In a medium saucepan, melt the butter over low to medium-low heat. You want the butter to melt gently without browning. Once melted, add the minced garlic (if using) and cook for about 20–30 seconds, stirring constantly, just until fragrant. Avoid browning the garlic, as this can make the sauce bitter.

Pour in the heavy cream and stir to combine. Increase the heat slightly and bring the mixture to a gentle simmer, not a boil. Once it starts to gently simmer, allow it to simmer for 1–2 minutes, which helps slightly reduce the cream and concentrate flavor.

Lower the heat to low. Begin adding the Parmesan cheese a small handful at a time, stirring constantly until fully melted before adding more. Keeping the heat low during this step prevents the cheese from clumping or separating.

Once all the cheese has melted, season with black pepper and a small pinch of salt. Taste and adjust seasoning as needed. If the sauce feels too thick, stir in 1–2 tablespoons of hot pasta water to loosen it and enhance its silky texture.

Serve immediately over 12-16 ounces of hot pasta. Garnish with finely minced Italian parsley (optional) and parmesan cheese.