Method

Melting the butter: In a saucepan, melt the butter over medium heat.

Sautéing the garlic: Add minced garlic to the melted butter and sauté for about a minute until fragrant.

Adding the cream: Pour in the heavy cream and stir well to combine with the garlic and butter.

Simmering: Let the mixture simmer gently for about 5 minutes, stirring occasionally, until it starts to thicken slightly.

Incorporating the cheese: Gradually add the grated Parmesan cheese while stirring continuously. Make sure the cheese melts completely into the sauce.

Thickening the sauce: Continue to cook the sauce for another 2–3 minutes until it reaches your desired thickness.

Seasoning: Season the Alfredo sauce with salt and pepper to taste.

Serving: Once ready, remove from heat and serve immediately alongside your favourite dishes and enjoy!

Refrigerate: Store cooled sauce in an airtight container in the refrigerator for up to 4 days.

Freeze: For best texture, freezing is not recommended as the sauce may separate. If you must freeze it, reheat gently while whisking to restore consistency.