Pasta Alfredo Recipe
Learn how to make a classic Pasta Alfredo with a creamy, velvety sauce that's simple yet indulgent. Perfect for weeknight dinners or special occasions!
Equipment
- Large pot
- Medium skillet or saucepan
- Whisk or wooden spoon
- Strainer
- Measuring cups and spoons
Ingredients
- 12 oz 340 g fettuccine or your favorite pasta
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Make the Alfredo Sauce:
- In a medium skillet or saucepan, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring continuously. Bring to a gentle simmer, then reduce heat to low.
- Add Cheese and Seasoning:
- Gradually whisk in the Parmesan cheese, ensuring it melts smoothly into the sauce. Add salt and black pepper, tasting and adjusting as needed.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet, tossing to coat evenly in the Alfredo sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Serve:
- Transfer the Pasta Alfredo to plates or a serving dish. Garnish with fresh parsley and additional Parmesan, if desired.