Pasta Alfredo Recipe

Boil water and cook pasta

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon salt. Add 8 oz dried fettuccine and cook according to package instructions for al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the pasta cooking water in a measuring cup. Drain the pasta in a colander and set aside briefly.

Make roux

In a medium nonstick skillet or saucepan over medium-low heat, melt 4 tablespoons unsalted butter. Add 1/2 teaspoon minced garlic if using and cook 20–30 seconds until fragrant but not brown. Sprinkle 1 tablespoon all-purpose flour over the butter and whisk continuously for 1 minute to cook out the raw flour flavor.

Add milk and cream

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Increase heat slightly to bring the mixture to a gentle simmer (small bubbles at the edge), whisking frequently, for 2–3 minutes until slightly thickened.

Finish sauce with cheese

Lower heat to very low. Whisk in 1 cup freshly grated Parmesan cheese a handful at a time until melted and fully incorporated into a smooth sauce. Season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg if using. Taste and adjust seasoning for a mild, kid-friendly flavor (reduce pepper if desired). Keep sauce warm but not boiling to avoid separation.

Combine pasta and sauce

Return the drained pasta to the warm pot or place in the skillet with the sauce. Pour the sauce over the pasta and toss gently to coat. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time (up to 1/2 cup) until desired creaminess is reached. Toss until pasta is evenly coated.

Plate and garnish

Divide into 4 kid-sized portions. Sprinkle a little extra grated Parmesan if desired and 1 tablespoon finely chopped fresh parsley per serving for color. Serve warm.