Pasta Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.

Add 12 oz pappardelle and cook according to package instructions until al dente (usually 7–10 minutes for dried, 2–3 minutes for fresh). Stir occasionally to prevent sticking.

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

Melt butter and flavor

In a large, wide sauté pan over medium heat, melt 6 tbsp unsalted butter. Add the 2 minced garlic cloves and cook 30–45 seconds, stirring, until fragrant but not browned.

Create cream base

Pour in 1 cup heavy cream and bring just to a gentle simmer (do not boil). Reduce heat to low and simmer 2–3 minutes to slightly thicken while stirring.

Finish with cheese

Remove pan from heat. Gradually whisk in 1 cup grated Pecorino Romano and 1 cup grated Parmesan in small batches, whisking constantly so the cheese melts into the cream and forms a smooth sauce. If the sauce seems too thick, add up to 1/2–1 cup reserved pasta water a few tablespoons at a time until desired silky consistency is reached.

Season

Stir in 1 tsp freshly ground black pepper. Taste the sauce and add salt sparingly if needed (Pecorino and Parmesan are salty, so often little or no additional salt is required).

Return the drained pappardelle to the empty (warm) pasta pot or to the sauté pan with the sauce over low heat. Add the sauce and toss gently with tongs or two forks to coat the pasta thoroughly. If sauce is too tight, add more reserved pasta water 1–2 tbsp at a time until the pasta is evenly coated and silky.

Cook together for 30–60 seconds to marry flavors, taking care not to boil (which can separate the sauce).

Remove from heat, stir in 2 tbsp chopped fresh parsley for brightness.

Serve immediately, dividing into 4 portions. Pass extra grated Pecorino Romano (2 tbsp) and additional black pepper at the table.