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Alfredo Pasta, Food. Pasta and Cheese - A Creamy Classic Made Simple

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fettuccine or linguine (12–16 ounces)
  • Unsalted butter (6 tablespoons)
  • Heavy cream (1 cup), or half-and-half for a lighter version
  • Freshly grated Parmesan cheese (1 to 1 1/2 cups), plus extra for serving
  • Garlic (1–2 cloves), finely minced or grated
  • Kosher salt and freshly ground black pepper
  • Pasta cooking water (reserve about 1 cup)
  • Optional: Fresh parsley or chives for garnish, lemon zest, red pepper flakes

Method
 

  1. Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Add fettuccine and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.
  2. Melt the butter: In a wide skillet over low heat, melt the butter gently. Don’t brown it. Add the garlic and cook for about 30 seconds until fragrant.
  3. Add the cream: Pour in the cream and a pinch of salt and pepper. Simmer on low heat for 2–3 minutes, just until slightly thickened. Keep it gentle; you don’t want it to boil hard.
  4. Whisk in Parmesan: Take the pan off the heat. Sprinkle in the Parmesan in small handfuls, whisking constantly until smooth. If it’s too thick, add a splash of pasta water to loosen.
  5. Toss with pasta: Add the drained pasta to the sauce and toss over low heat for 1–2 minutes. Add pasta water, a little at a time, until the sauce turns glossy and coats the noodles.
  6. Taste and finish: Adjust salt, add more pepper, and a touch of lemon zest if you like. Top with extra Parmesan and chopped parsley.
  7. Serve immediately: Alfredo is best hot and fresh while the sauce is silky and fluid.