Description
This recipe for a thicker Alfredo sauce offers a rich, creamy, and velvety texture perfect for coating your favorite pasta. It’s an enhanced version of the classic Alfredo sauce, made thicker with a few simple tweaks to the traditional recipe. Ideal for those who love their pasta sauce with a luxurious consistency.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: 1-2 tablespoons all-purpose flour or cornstarch (for extra thickness)
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and continue to simmer for 3-4 minutes to slightly thicken the cream.
- Gradually add the grated Parmigiano Reggiano cheese, stirring continuously until the cheese is fully melted and the sauce is creamy.
- For additional thickness, whisk in 1-2 tablespoons of flour or cornstarch. Cook for another 2 minutes, stirring constantly.
- Season with salt and pepper to taste.
- Serve hot over your favorite pasta.
Notes
- For best results, use freshly grated cheese as it melts better than pre-grated cheese.
- Adjust the thickness by adding more or less flour/cornstarch as per your preference.
- If the sauce becomes too thick, thin it out with a little pasta water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian