Creamy Alfredo pasta dish (Printable)

Velvety Alfredo with Parmesan cream and tender fettuccine in a smooth, flavorful sauce.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 cloves garlic, finely minced
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/4 tsp freshly ground black pepper
07 - Salt, to taste

→ Garnish

08 - 2 tbsp chopped fresh parsley
09 - Extra Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente following package instructions. Reserve 1/2 cup of pasta cooking water, then drain.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and gradually add the grated Parmesan, stirring continuously until the sauce is smooth and velvety.
05 - Add freshly ground black pepper and salt to taste.
06 - Add the drained pasta to the sauce and toss to coat evenly. Add reserved pasta water incrementally to achieve a silky consistency.
07 - Serve immediately garnished with chopped parsley and additional Parmesan cheese as desired.

# Expert Suggestions:

01 -
  • It comes together in under half an hour, which means you can go from starving to satisfied before you lose your patience.
  • The sauce clings to every strand of pasta like it was meant to be there, rich and silky without feeling heavy.
  • You probably have most of these ingredients already, so theres no frantic grocery run required.
  • It tastes like the kind of indulgence you used to save for restaurants, except now its yours whenever you want it.
02 -
  • Always use freshly grated Parmesan, because the pre-shredded kind has anti-caking agents that make the sauce grainy and sad.
  • Dont let the garlic brown or it will turn bitter and ruin the delicate flavor of the sauce.
  • Reserve some pasta water before draining, because that starchy liquid is the secret to fixing a sauce thats too thick or broken.
  • Toss the pasta with the sauce off the heat or on very low heat, so the cheese melts smoothly instead of clumping.
03 -
  • Use a block of real Parmigiano-Reggiano and grate it yourself, the difference in flavor and texture is worth every extra second.
  • Toss the pasta in the sauce off the heat so the cheese melts smoothly without clumping or turning greasy.
  • If you want a little extra depth, add a pinch of nutmeg to the cream while it simmers, it is a classic Italian trick.
  • Serve the pasta in warm bowls so the sauce stays creamy and does not cool down too fast.

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