Rigatoni Alfredo Recipe

Boil pasta

Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt. Add 12 oz rigatoni and cook until very al dente (about 9–11 minutes depending on package — aim for 1–2 minutes firmer than desired since it will finish in the sauce). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Infuse butter with garlic

In a wide, heavy skillet (large enough to hold pasta) set over medium-low heat, melt 6 tablespoons unsalted butter. Add the 2 thinly sliced garlic cloves and gently cook, stirring occasionally, until fragrant and just starting to turn golden at the edges, about 1–2 minutes. Do not let it brown.

Add cream and milk

Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat to medium and bring the mixture to a gentle simmer — small bubbles around the edges — stirring to combine. Simmer gently for 3–4 minutes to slightly thicken, stirring occasionally.

Season and finish sauce

Lower heat to medium-low. Add 1 teaspoon freshly ground black pepper, 1/2 teaspoon fine sea salt, and a pinch of freshly grated nutmeg. Gradually stir in 1 1/2 cups finely grated Parmigiano-Reggiano or Grana Padano, adding a small handful at a time and stirring until each addition melts into a smooth sauce. If using, stir in 1/4 cup finely grated Pecorino Romano for extra tang. Keep heat low to prevent the cheese from seizing; do not boil.

Adjust texture

If the sauce is too thick, add up to 1/2 to 1 cup reserved pasta cooking water a few tablespoons at a time, stirring until you reach a smooth, glossy consistency that will cling to the rigatoni.

Toss pasta in sauce

Add the drained rigatoni directly to the skillet with the sauce. Toss gently with tongs or a spoon for 1–2 minutes over low heat to coat and finish cooking the pasta. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to help emulsify and loosen the sauce until it lightly coats the pasta.

Finish and serve

Drizzle 1 teaspoon extra virgin olive oil and sprinkle 1 tablespoon finely chopped parsley into the pasta, tossing to combine. Taste and adjust seasoning with more salt and pepper if needed. Portion into warm bowls and top each serving with extra grated Grana Padano (about 1–2 tablespoons each). Serve immediately.