Perfect 20-Minute Creamy Alfredo (Printable version)

A rich pasta coated in a luxurious Parmesan cream sauce, ready quickly and ideal for weeknights.

# Needed ingredients:

→ 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

# How to make it:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in salt, black pepper, and nutmeg. Allow to simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and stir in the grated Parmesan cheese until completely melted and the sauce is smooth.
05 - Add the drained pasta to the skillet and toss thoroughly to coat with the sauce. Add reserved pasta water as needed to adjust the sauce consistency.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with additional Parmesan cheese on top.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but costs a fraction of the price and uses ingredients you probably already have.
  • The sauce comes together in one pan while the pasta boils, so cleanup is almost nonexistent.
  • You can taste every bit of the Parmesan, and the texture is so silky it coats your fork before it even reaches your mouth.
02 -
  • Never let the sauce boil hard once the Parmesan goes in or it'll separate into a grainy, oily mess instead of staying smooth.
  • That reserved pasta water isn't optional because the starch in it helps the sauce cling to the noodles and brings everything together like magic.
  • Serve this the second it's done because Alfredo sauce thickens and tightens as it cools, and reheating it never quite brings back that first bite texture.
03 -
  • Grate your Parmesan on the smallest holes of your grater so it melts faster and doesn't leave stringy clumps in the sauce.
  • If the sauce breaks and looks oily, whisk in a tablespoon of pasta water off the heat and it'll come back together like nothing happened.
  • Taste the pasta water before you salt the sauce because if it's already salty enough, you won't need to add much more and risk overdoing it.
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