Spaghetti Alfredo Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside. Do not rinse.

Prepare roux and aromatics

In a large sauté pan over medium heat, melt 4 tablespoons unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 tablespoon flour and stir constantly for 1 minute to cook the raw flour flavor.

Add dairy

Gradually whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken slightly (about 3–4 minutes).

Finish sauce with cheese and seasoning

Reduce heat to low. Stir in 1.5 cups freshly grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Stir until the cheese melts and the sauce is smooth. If the sauce is too thick, add up to 1/2 cup of the reserved pasta cooking water, a few tablespoons at a time, to reach a glossy, coat-the-pasta consistency.

Toss pasta with sauce

Add the drained spaghetti directly to the pan with the Alfredo sauce. Toss gently with tongs or two forks over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add more reserved pasta water (1–2 tablespoons at a time) to loosen the sauce and help it cling to the spaghetti.

Finish with butter and herbs

Stir in 1 tablespoon unsalted butter to add sheen and richness. Fold in 2 tablespoons finely chopped chives and 2 tablespoons finely chopped parsley. Taste and adjust seasoning with additional salt and pepper if required. If using, grate 1/2 teaspoon lemon zest over the pasta for brightness.

Arrange 8 baby spinach leaves on each serving plate. Twirl a portion of the sauced spaghetti onto each plate and place it over the spinach leaves so they are partially dressed by the warm sauce. Sprinkle each serving with extra grated Parmesan (about 1–2 tablespoons per plate) and a light scattering of extra chives and parsley. Serve immediately.