Rigatoni Alfredo Recipe

Boil water and cook rigatoni

Bring a large pot of water (about 4 cups per 1 lb pasta in this ingredient list) to a rolling boil. Add 1 tablespoon salt. Add rigatoni and cook until just al dente according to package directions, typically 10–12 minutes, stirring occasionally to prevent sticking. Reserve 1/2 cup of the starchy pasta cooking water before draining. Drain rigatoni and set aside.

Make roux and flavor base

In a large skillet or sauté pan over medium heat, melt the butter. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned. Sprinkle the flour over the butter and garlic and whisk continuously for about 1 minute to cook the raw flour taste.

Add dairy and thicken

Slowly whisk in the whole milk until smooth, then add the heavy cream and continue whisking. Bring the mixture to a gentle simmer (do not boil vigorously) and cook for 3–5 minutes until slightly thickened.

Finish sauce with cheese and seasoning

Reduce heat to low. Gradually whisk in the grated Parmesan, a small handful at a time, allowing it to melt into a smooth sauce. Season with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the Alfredo sauce. Toss gently to coat. If the sauce is too thick, add reserved pasta cooking water 1–2 tablespoons at a time (up to the reserved 1/2 cup) until the sauce reaches a glossy, silky consistency that coats the pasta.

Plate and garnish

Divide the rigatoni Alfredo among 4 plates or bowls. Sprinkle with chopped fresh parsley and extra grated Parmesan. Serve immediately.