Perfect 20-Minute Creamy Alfredo (Printable)

Tender noodles coated with a velvety Parmesan cream sauce, ready in 20 minutes for a quick elegant meal.

# What You 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 until al dente following package directions. 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 heat to a gentle simmer. Stir in salt, pepper, and nutmeg. Allow to simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and stir in grated Parmesan until melted and sauce is smooth.
05 - Add drained pasta to the skillet and toss to coat evenly with the sauce. Adjust sauce consistency with reserved pasta water as needed.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan on top.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent an hour stirring.
  • The sauce clings to every strand of pasta with a silkiness that feels restaurant-worthy.
  • You probably already have everything you need sitting in your fridge right now.
02 -
  • Always use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • Don't skip reserving pasta water, those few spoonfuls are what bring the sauce together when it starts to look too thick.
  • Keep the heat low once you add the cheese or it can seize up and turn clumpy instead of creamy.
03 -
  • Toss the pasta in the skillet off the heat for the last minute so the sauce clings instead of pooling at the bottom of the bowl.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water and it'll come back together like magic.
  • Use a microplane to grate the Parmesan as fine as possible, it melts faster and smoother that way.
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