Name: No-Bake Banana Pudding Cups Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 cup unsalted butter; 2 cups heavy cream; 1 1/2 cups freshly grated parmesan cheese; 3 cloves garlic, minced; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt (or to taste); 1/8 teaspoon ground nutmeg (optional); 2 tablespoons chopped fresh parsley (for garnish)

Description

This Homemade Alfredo Sauce is a rich and creamy Italian classic made from butter, heavy cream, and freshly grated Parmesan cheese, enhanced with garlic and a hint of nutmeg. Ready in just 15 minutes, it’s the perfect sauce to elevate your pasta dishes with its smooth texture and flavorful savory taste.

Ingredients

Scale

Alfredo Sauce Ingredients

1/2 cup unsalted butter
2 cups heavy cream
1 1/2 cups freshly grated parmesan cheese
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)
1/8 teaspoon ground nutmeg (optional)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter completely to create a smooth base for the sauce.
Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute, stirring frequently, until fragrant but not browned to avoid bitterness.
Add Heavy Cream: Slowly pour in the heavy cream while stirring constantly to combine the ingredients evenly. Bring the mixture to a gentle simmer to heat through without boiling.
Incorporate the Parmesan: Reduce the heat to low and whisk in the freshly grated parmesan cheese until it melts fully, creating a thick and creamy sauce.
Season the Sauce: Add salt, ground black pepper, and the optional ground nutmeg. Stir continuously until the sauce thickens to your preferred consistency.
Finish and Serve: Remove the saucepan from heat, garnish the Alfredo sauce with freshly chopped parsley, and serve immediately over your favorite pasta or dish.

Notes

Use freshly grated Parmesan cheese for best melting and richest flavor.
Do not let the cream boil; keep it at a gentle simmer to prevent curdling.
Adjust seasoning to taste and consistency by adding more cheese or cream if needed.
For a lighter version, substitute heavy cream with half-and-half but expect a thinner sauce.
This sauce is best served fresh; it may thicken upon cooling but can be gently reheated with a splash of cream or milk.