Recipes

Pasta Alfredo (From Scratch)

Base serves 2 with leftovers — slide to scale the ingredients.

🛒 Ingredients

Pasta

  • 8 oz fettuccine pasta (or pasta of choice)
  • 1 tsp salt (for pasta water)

Alfredo Sauce

  • 8 tbsp unsalted butter -4 cloves garlic, minced (optional)
  • 2 cup heavy cream
  • 2 cup freshly grated Parmesan cheese
  • 1/2tsp freshly grated nutmeg -1 tsp salt, or to taste
  • 1/2tsp freshly ground black pepper
  • 4 tbsp fresh parsley, chopped (for garnish)

Optional Add-ins

  • Grilled chicken breast, sliced
  • Sautéed shrimp
  • Steamed broccoli florets
  • Sautéed mushrooms
  • Peas

🔪 Instructions

Cook the Pasta

  1. Bring a large pot of water to a boil.
  2. Add 1 tsp salt to the boiling water.
  3. Add pasta and cook according to package directions until al dente (typically 8-10 minutes).
  4. Reserve ½ cup of pasta cooking water before draining.
  5. Drain pasta but do not rinse.

Make the Alfredo Sauce

  1. While pasta is cooking, melt butter in a large, deep skillet over medium heat.
  2. If using garlic, add to the melted butter and sauté for 30 seconds until fragrant (be careful not to brown).
  3. Slowly pour in the heavy cream while whisking constantly.
  4. Bring the mixture to a gentle simmer (do not boil) and cook for 2-3 minutes until it begins to thicken slightly.
  5. Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth.
  6. Add nutmeg, salt, and pepper. Stir to combine.
  7. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.

Combine and Serve

  1. Add the drained pasta directly to the sauce in the skillet.
  2. Toss gently with tongs to coat the pasta evenly with sauce.
  3. If adding any optional ingredients, fold them in now.
  4. If needed, add a bit more reserved pasta water to loosen the sauce.
  5. Serve immediately, garnished with additional grated Parmesan and chopped parsley.

💡 Tips for Perfect Alfredo

Cheese Selection

  • Use freshly grated Parmesan cheese from a block, not pre-grated. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
  • For an authentic flavor, use Parmigiano-Reggiano. For a milder sauce, you can mix with Pecorino Romano.

Cream and Butter

  • Use full-fat heavy cream for the richest sauce.
  • Unsalted butter allows you to control the saltiness of your sauce.

Cooking Technique

  • Never let the sauce boil after adding cream, as it can separate.
  • Add cheese off the heat or on very low heat to prevent clumping.
  • If your sauce breaks or becomes grainy, whisk in a tablespoon of cold cream to help it come back together.

Storage and Reheating

  • Alfredo sauce is best enjoyed fresh, as it tends to separate when reheated.
  • If you must reheat, do so gently in a skillet over low heat, adding a splash of cream to bring the sauce back together.

🔄 Variations

Lighter Alfredo

  • Replace half the cream with whole milk and add 1 tbsp of flour to the butter to create a roux before adding liquids.

Garlic Alfredo

  • Add 4 cloves of roasted garlic instead of raw for a sweeter, more mellow garlic flavor.

Herb Alfredo

  • Add 1 tbsp each of fresh chopped basil and thyme along with the parsley.

Lemon Alfredo

  • Add 1 tsp lemon zest and 1 tbsp fresh lemon juice for a bright, citrusy note.