Alfredo Pasta Recipe
Fettuccine pasta in a creamy Alfredo sauce
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Ingredients
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Pasta
Alfredo Sauce
Finish & Garnish
Method
Pasta
- 1
Boil water and cook pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Do not rinse.
Alfredo Sauce
- 2
Melt butter and cook garlic
In a large sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the 2 minced garlic cloves and cook, stirring, until fragrant and just beginning to color, about 30–45 seconds. Do not let the garlic burn.
- 3
- 4
Add dairy
Slowly whisk in 1 cup whole milk and 1 cup heavy cream, starting with a small stream to incorporate, then add the rest. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently so it thickens slightly (2–3 minutes). Do not boil vigorously.
- 5
Incorporate cheeses and season
Reduce heat to low. Whisk in 1 cup freshly grated Parmesan cheese until melted and smooth. Add 2 tablespoons softened cream cheese if using, and whisk until incorporated. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of grated nutmeg. Taste and adjust seasoning as needed. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water a few tablespoons at a time until you reach a smooth, silky consistency.
Finish & Serve
- 6
- 7
Finish and garnish
Stir in 1 tablespoon unsalted butter to add sheen. Sprinkle 2 tablespoons chopped fresh parsley and 2 tablespoons extra grated Parmesan over the pasta. Serve immediately on warmed plates.