Perfect 20-Minute Creamy Alfredo (Printable version)

Tender noodles with a rich Parmesan cream sauce, ready quickly for busy weeknights or elegant dinners.

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine or linguine

→ Sauce

02 - 1/4 cup unsalted butter
03 - 1 cup heavy cream
04 - 2 cloves garlic, finely minced
05 - 1 cup freshly grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 teaspoon salt, or to taste
08 - Pinch of ground nutmeg (optional)

→ Garnish

09 - 2 tablespoons fresh parsley, finely chopped
10 - Extra Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in salt, black pepper, and nutmeg. Let simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and add the grated Parmesan cheese. Stir until fully melted and the sauce is smooth.
05 - Add the drained pasta to the skillet and toss to coat evenly. Add reserved pasta water as needed to adjust the sauce consistency.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan cheese on top.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you only need one pot and one pan.
  • The sauce clings to every strand of pasta without feeling heavy or greasy.
  • You probably already have most of these ingredients waiting in your fridge.
  • It's impressive enough to serve guests but easy enough to make on autopilot after a long day.
02 -
  • Never add the cheese over high heat or it will seize up and turn into clumps instead of melting smoothly.
  • Reserve that pasta water before draining, it's the only thing that can bring a too-thick sauce back to life.
  • Taste the sauce before adding more salt, Parmesan is already salty and it's easy to overdo it.
03 -
  • Grate your Parmesan fresh right before cooking, it melts faster and tastes infinitely better.
  • Use a wide skillet instead of a deep pot so the pasta has room to toss and absorb the sauce evenly.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water and it'll come back together like magic.
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