Rich, creamy, and full of flavor, this homemade Alfredo sauce is perfect for pasta, pizza, or dipping.

1/2 cup (1 stick) unsalted butter

2 cups heavy cream

1 teaspoon garlic, minced (optional)

1/4 teaspoon salt (or to taste)

1/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese

1/4 teaspoon nutmeg (optional, for depth of flavor)

Chopped fresh parsley (optional, for garnish)

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Melt butter in a medium saucepan over medium heat.

Add garlic (if using) and sauté for 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. Reduce heat to low.

Season with salt, pepper, and nutmeg if using.

Whisk in Parmesan cheese gradually until melted and sauce is smooth.

Simmer for 2–3 minutes, stirring frequently, until slightly thickened.

Serve immediately over pasta, chicken, or vegetables. Garnish with parsley if desired.

Freshly grated Parmesan melts better than pre-shredded for a smooth sauce.

For a lighter version, use half-and-half instead of heavy cream.

Store leftovers in the fridge for up to 3 days; reheat gently to avoid separation.

Add cooked shrimp, chicken, or broccoli for a full meal.