Restaurants›Johnny C's Deli & Pasta›Pasta With Alfredo Recipe

Pasta With Alfredo Recipe

Inspired by Johnny C's Deli & Pasta
Time30m
Serves4

Make Pasta With Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

Alfredo sauce

Finishing & garnish

Method

Pasta

1

Boil water and cook pasta

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried fettuccine or linguine and cook according to package directions until just al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

2

Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse the pasta.

Alfredo sauce

3

Melt butter and sauté garlic

While the pasta cooks, heat a large skillet over medium-low heat. Add 6 tablespoons unsalted butter. When butter is melted and foaming but not browned (about 1–2 minutes), add 2 minced garlic cloves and sauté for 30–45 seconds until fragrant, stirring constantly to avoid burning.

4

Make a light roux

Sprinkle 1 teaspoon all-purpose flour over the butter and garlic and stir continuously for 30–45 seconds. This helps slightly thicken the sauce and prevent separation.

5

Add milk and cream

Slowly whisk in 1 cup whole milk, then add 3 tablespoons heavy cream. Increase heat to medium-low and bring the mixture to a gentle simmer, whisking frequently. Do not let it boil vigorously. Simmer gently for 2–3 minutes until it starts to thicken slightly.

6

Incorporate cheese and season

Reduce heat to low. Gradually whisk in 1 cup freshly grated Parmesan cheese a small handful at a time, allowing it to melt and combine before adding more. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg if using. Taste and adjust seasoning as needed.

Finish & serve

7

Combine pasta and sauce

Add the drained pasta directly to the skillet with the Alfredo sauce. Toss gently to coat. If the sauce seems too thick or clings without coating the pasta smoothly, add reserved pasta cooking water 2 tablespoons at a time (up to about 1 cup) until you reach a silky, clingy consistency that coats each strand.

8

Adjust and warm-through

Keep the pan over very low heat and toss the pasta in the sauce for 1–2 minutes until everything is combined and heated through. Do not overcook; you want sauce smooth, not separated.

9

Plate and garnish

Divide the pasta among plates or bowls. Sprinkle each serving with 1 tablespoon extra grated Parmesan and a scattering of 2 tablespoons chopped fresh parsley. Grind additional black pepper to taste. Serve immediately.