Creamy Alfredo Pasta Dish (Printable Version)

Velvety Parmesan sauce coats tender pasta for an indulgent and comforting Italian main dish.

# What You Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 cloves garlic, finely minced
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/4 tsp freshly ground black pepper
07 - Salt, to taste

→ Garnish

08 - 2 tbsp chopped fresh parsley
09 - Extra Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente following package instructions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
04 - Lower heat to low and gradually add grated Parmesan, stirring continuously until the sauce is smooth and velvety.
05 - Add freshly ground black pepper and salt to taste.
06 - Add drained pasta to the sauce and toss to coat evenly. Use reserved pasta water as needed to adjust sauce consistency.
07 - Plate immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in less time than delivery would take, but tastes like you've been simmering it all afternoon.
  • The sauce is genuinely forgiving—you can't really break it if you keep the heat low and stay patient.
  • There's something deeply satisfying about watching cream transform into silk with nothing but butter, cheese, and time.
02 -
  • The cheese will clump and separate if the sauce is too hot when you add it—low heat isn't a suggestion, it's the whole secret.
  • Pasta water is not filler; it's actually the thing that keeps a cream sauce from breaking and turns it from thick to silky.
  • Pre-grated Parmesan is a trap—those anti-caking agents prevent the cheese from actually melting into the sauce, leaving you with a gritty texture.
03 -
  • If you're cooking for a crowd, make the sauce first and keep it warm on very low heat; add the hot drained pasta right before serving so nothing sits and seizes up.
  • The starch in pasta water isn't a secret ingredient—it's an emulsifier that helps the sauce stick and flow, so don't skip saving it.

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