Creamy Garlic Alfredo

Indulge in this decadent Creamy Garlic Alfredo, a rich and velvety sauce generously infused with garlic and finished with Parmesan cheese. It coats pasta beautifully, creating a luxurious and satisfying dish perfect for a special weeknight meal.

Creamy Garlic Alfredo
  • Prep time: 9 minutes
  • Cook time: 20 minutes
  • Total time: 29 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 12 ounces fettuccine pasta
  • 6 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cook fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, melt butter in a large skillet over medium heat.
  3. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  4. Pour in the heavy cream, salt, pepper, and nutmeg (if using). Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
  5. Reduce heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
  6. Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly.
  7. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
  8. Serve immediately, garnished with fresh parsley.

Tips

  • Use freshly grated Parmesan cheese for the smoothest sauce; pre-shredded cheese can clump.
  • Do not boil the sauce after adding the cheese, as it can cause it to separate.
  • Reserve pasta water; its starch content helps emulsify the sauce and achieve the perfect consistency.

Frequently Asked Questions

Can I make this sauce ahead of time?

Alfredo sauce is best made fresh. Reheating can cause the sauce to break or become greasy. If necessary, gently reheat over low heat, adding a little milk or cream to loosen it.

Can I use a different type of pasta?

Yes, while fettuccine is traditional, other pasta shapes like linguine, penne, or even rigatoni work well with this rich sauce.

How can I make this sauce lighter?

For a lighter version, you can substitute half-and-half for the heavy cream, but the sauce will be less rich and may not thicken as much.