Cavatelli Alfredo Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz cavatelli and cook according to package instructions until al dente (usually 3–6 minutes for fresh/refrigerated; adjust if using dried). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the cavatelli in a colander and set aside briefly while you finish the sauce.

Start the roux

In a large wide skillet or sauté pan over medium heat, melt 4 tablespoons unsalted butter. Add the minced garlic and cook 30–45 seconds, until fragrant but not browned. Sprinkle in 1 teaspoon all-purpose flour and cook 30 seconds, stirring, to remove raw flour taste.

Add liquids

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, raising heat to medium-high briefly while whisking to combine. Bring the mixture to a gentle simmer (do not boil vigorously) and cook 3–4 minutes until it slightly thickens.

Finish sauce

Reduce heat to low. Whisk in 1 cup freshly grated Parmesan cheese a handful at a time until fully melted and smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/8 teaspoon grated nutmeg (optional). Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained cavatelli to the skillet with the Alfredo sauce. Toss gently to coat. If the sauce seems too thick, add reserved pasta water a tablespoon or two at a time (up to 1 cup) until you reach a silky, clingy consistency that coats the cavatelli.

If desired, stir in 1 teaspoon extra-virgin olive oil for shine. Cook together over low heat 1 minute to marry flavors, stirring gently.

Serve immediately, garnished with 2 tablespoons chopped fresh parsley and additional grated Parmesan at the table if desired.