Pasta With Alfredo Recipe
Make Pasta With Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Alfredo sauce
Finish & garnish
Method
Pasta
Boil water and cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Add 12 oz fettuccine and cook according to package directions until just al dente (usually 8–11 minutes for dried pasta, 2–4 minutes for fresh). Stir occasionally to prevent sticking.
Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta in a colander and set pasta aside, do not rinse.
Alfredo sauce
Start the sauce
In a large wide skillet or sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.
Add cream and milk
Pour in 1.5 cups heavy cream and 1/2 cup whole milk. Stir and bring to a gentle simmer (small bubbles at the edges). Reduce heat to medium-low to maintain a gentle simmer—do not boil vigorously.
Incorporate cheeses
Whisk in 1 1/2 cups finely grated Parmesan and 1/4 cup grated Pecorino Romano (if using) a little at a time so the cheeses melt smoothly into the cream. Continue stirring until the sauce is smooth and slightly thickened, about 2–3 minutes.
Season
Season the sauce with 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg (optional). Taste and adjust seasoning—remember Parmesan and Pecorino add salt, so go easy and adjust after combining with pasta if needed.
Finish & combine
Combine pasta and sauce
Add the drained hot pasta directly into the skillet with the sauce. Toss gently to coat. If the sauce seems too thick, add reserved pasta water 2–3 tablespoons at a time, tossing between additions, until the sauce reaches a silky consistency that clings to the pasta (you may not need the full cup).
Emulsify and coat
Continue tossing over low heat for 1–2 minutes so the starch in the pasta water helps emulsify the sauce into a glossy coating. If the sauce thickens too much, add small amounts of pasta water to loosen.
Turn off the heat. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest (optional) for brightness.
Serve immediately topped with extra Parmesan (about 1/4 cup total) and a grind of black pepper. Leftovers: store in an airtight container and reheat gently with a splash of milk or cream to restore creaminess.