Perfect Creamy Alfredo Pasta (Print version)

Rich Alfredo pasta with Parmesan cream sauce, ready fast for a comforting dinner or quick meal.

# What you'll need:

→ Pasta

01 - 14 oz fettuccine or linguine

→ Sauce

02 - 1/4 cup unsalted butter
03 - 1 cup heavy cream
04 - 2 cloves garlic, finely minced
05 - 1 cup freshly grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 teaspoon salt (or to taste)
08 - Pinch of ground nutmeg (optional)

→ Garnish

09 - 2 tablespoons fresh parsley, finely chopped
10 - Extra Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in salt, black pepper, and nutmeg. Let simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat and add grated Parmesan cheese. Stir until fully melted and sauce is smooth.
05 - Add drained pasta to skillet and toss to coat evenly. Add reserved pasta water as needed to adjust sauce consistency.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan as desired.

# Expert Tips:

01 -
  • It uses just a handful of ingredients you probably already have in your fridge.
  • The sauce is silky and rich without feeling heavy or overly complicated.
  • You can have dinner on the table faster than ordering takeout, and it tastes twice as good.
  • Leftovers reheat beautifully with a splash of cream or pasta water.
02 -
  • Always add the Parmesan over low heat, high heat will cause the cheese to seize and turn grainy instead of creamy.
  • Reserve some pasta water before draining, the starch in it helps the sauce cling to the noodles and brings everything together.
  • Do not skip the fresh Parmesan, pre-shredded cheese will not melt properly and the sauce will never get that silky texture.
03 -
  • Use a large skillet instead of a saucepan so you have room to toss the pasta directly in the sauce without making a mess.
  • Grate your Parmesan just before using it, the fresher it is, the smoother and creamier your sauce will turn out.
  • Taste before serving and adjust the salt, sometimes the cheese adds enough on its own and you will not need much extra.
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