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Creamy Alfredo Pasta

Silky, cheesy homemade Alfredo pasta with a velvety parmesan cream sauce — richer and fresher than any restaurant version.
Print Recipe
Ingredients Equipment Method

Ingredients
  

  • fettuccine or pasta of choice
  • unsalted butter
  • fresh garlic minced
  • heavy cream
  • freshly grated parmesan cheese
  • salt
  • freshly ground black pepper
  • grilled chicken optional
  • mushrooms optional
  • broccoli optional
  • extra parmesan cheese for serving
  • fresh parsley for garnish (optional)

Equipment

  • Large pan for the sauce

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve a small amount of the pasta water.
  2. Melt the butter in a large pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, without letting it burn.
  3. Pour in the heavy cream and let it simmer gently, stirring continuously to prevent sticking or burning. Once the cream has thickened slightly, add the freshly grated parmesan and stir until the cheese has melted completely and the sauce is smooth and velvety.
  4. Add the cooked pasta directly to the sauce and toss well to coat evenly. If the sauce is too thick, loosen it with a little of the reserved pasta water. Season with salt and freshly ground black pepper to taste.
  5. Serve immediately while warm and creamy, garnished with extra parmesan, black pepper, and fresh parsley if desired.