Cavatappi Alfredo Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and 1 teaspoon olive oil. Add 12 oz cavatappi and cook uncovered, stirring occasionally, until al dente (check package for time, typically 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Sweat garlic and form roux

In a large skillet or saucepan over medium heat, melt 4 tablespoons unsalted butter. Add the 3 minced garlic cloves and sauté for 30–45 seconds until fragrant (do not brown). Sprinkle in 2 teaspoons all-purpose flour and cook, stirring constantly, for 1 minute to form a light roux.

Add dairy and thicken

Gradually whisk in 1 cup whole milk and 1 cup heavy cream to the roux, bringing the mixture to a gentle simmer. Continue whisking until the sauce begins to thicken, about 3–5 minutes. Reduce heat to low so it simmers gently but does not boil.

Finish sauce

Stir in 1 cup grated Parmesan cheese, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of ground nutmeg. Whisk until cheese melts and the sauce is smooth. Taste and adjust seasoning. If sauce is too thick, whisk in up to 1/2 cup of the reserved pasta cooking water, a few tablespoons at a time, until desired consistency is reached.

Add the drained cavatappi to the skillet with the Alfredo sauce. Toss gently over low heat to coat the pasta thoroughly, 1–2 minutes. If needed, loosen the sauce with additional reserved pasta water to reach a silky coating.

Plate the pasta into serving bowls. Sprinkle each portion with 2 tablespoons extra grated Parmesan (total) and 2 tablespoons chopped fresh parsley. Finish with freshly cracked black pepper to taste.

Serve immediately while hot.