Leo's Alfredo Pasta Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the water.

Add 12 oz rigatoni and cook according to package instructions until just shy of al dente (usually 1–2 minutes less than package time). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat a large wide sauté pan over medium heat. Add 6 tablespoons unsalted butter and let it melt, swirling to coat the pan.

Add 2 minced garlic cloves to the melted butter and sauté 30–45 seconds until fragrant but not browned.

Lower the heat to medium-low and pour in 1 cup heavy cream and 1 cup whole milk. Stir to combine and bring just to a gentle simmer (small bubbles at the edge), about 2–3 minutes. Do not boil vigorously.

Stir in 1/2 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (if using). Taste and adjust seasoning lightly — remember cheese will add saltiness.

Gradually add 1.5 cups freshly grated Parmigiano-Reggiano (and 1/4 cup Pecorino Romano if using) in small handfuls, stirring constantly to melt the cheese into the warm cream. Keep the heat low to prevent the cheese from seizing or becoming grainy.

If the sauce feels too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until a silky, clingy consistency is reached.

Add the drained rigatoni directly into the pan with the sauce. Toss gently with tongs or two spoons over low heat for 1–2 minutes to allow the pasta to absorb the sauce and finish cooking to perfect al dente. Add a splash more reserved pasta water if needed for looseness.

Taste and adjust seasoning: add a pinch more salt or a grind more black pepper if desired.

Transfer the pasta to warmed bowls or a serving dish. Sprinkle with 1/2 cup extra grated Parmigiano-Reggiano, a drizzle of extra-virgin olive oil if desired, and scatter 1 tablespoon chopped parsley for color.

Serve immediately while hot so the sauce remains creamy. Provide extra grated cheese and black pepper at the table.