I know this is a strong statement but this is the best alfredo sauce in the world. The secret ingredient? Gruyere cheese. Gruyere takes a little longer to melt than parmesan but it’s worth the patience. Gruyere adds a nutty flavor and ultra creamy, luscious texture to this sauce.
I think we can all agree that a big bowl of alfredo-drenched noodles is the best comfort food around. The gruyere and nutmeg add a sophisticated touch to this warm, cheesy sauce. This is honestly a saucier sauce than it looks in the photos. I should have given the bowl a better stir before photographing it!
Whatever you do, do not rush this sauce. If you cook alfredo sauce at a high temperature, you will ruin it. The cheese will separate and you’ll never recover. Low and slow is your friend.
I came up with the recipe for my Captain Marvel dinner party and my readers could not see past the food coloring so I’m reposting it here sans food color. Keep this in mind, though, for holidays, birthdays, and themed parties because it’s so fun to tint a color!
The World’s Best Alfredo Sauce
1/2 cup unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy whipping cream
1/2 tsp salt
1/4 tsp pepper
1 cup freshly grated parmesan cheese
1 cup freshly grated gruyere cheese
1/4 tsp freshly grated nutmeg
- Melt one stick (1/2 cup) unsalted butter with minced garlic over low heat. Add heavy whipping cream, salt, and pepper, and stir until uniform in color.
- Add parmesan and gruyere and whisk over low heat until cheesy is completely melted.
- Grate fresh nutmeg into the sauce, whisk, and add a pound of cooked penne pasta, using tongs to carefully coat the noodles with the sauce. Serve immediately.
I hope you love this recipe as much as my friends do.
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Happy saucing,
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