Ingredients:

  • 4 tablespoons (57g) unsalted butter, cold and cut into cubes
  • 1 pint (473ml) heavy cream (double cream), not ultra-pasteurized
  • 1/4 teaspoon (1.5g) garlic powder
  • 1/4 teaspoon (1.5g) freshly ground black pepper
  • 1/2 teaspoon (3g) kosher salt, or to taste
  • 1 cup (100g) freshly grated Parmesan cheese, not pre-shredded (use Pecorino Romano for a sharper flavor)
  • 2 tablespoons (30ml) reserved pasta water (optional, for adjusting consistency)

Instructions:

  1. In a medium saucepan over medium-low heat, melt the butter cubes. Be careful not to brown the butter.
  2. Add heavy cream, garlic powder, black pepper, and salt to the melted butter. Gently heat the cream mixture, stirring occasionally. Don't let it boil! You want to warm it through, about 5 minutes.
  3. Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese, a handful at a time, allowing each addition to fully melt and incorporate before adding more. This is crucial for a smooth sauce.
  4. Continue whisking constantly until the sauce is smooth, thick enough to coat the back of a spoon, and has a glossy sheen. This should take about 2-3 minutes. If the sauce seems too thick, whisk in a tablespoon or two of reserved pasta water until desired consistency is achieved.
  5. Pour the Alfredo sauce over your favorite cooked pasta and serve immediately.