Perfect 20-Minute Creamy Alfredo (Printable)

Velvety noodles coated in a rich Parmesan cream sauce, ready quickly for any occasion.

# What You'll 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, avoiding browning.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in salt, pepper, and nutmeg. Simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and add grated Parmesan. Stir continuously until cheese melts completely and sauce is smooth.
05 - Add drained pasta to skillet and toss until evenly coated. Adjust sauce consistency by adding reserved pasta water if necessary.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan on top.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be done before your favorite show ends.
  • The sauce clings to every strand of pasta like it was meant to be there, rich and velvety without being heavy.
  • You probably have most of these ingredients already, which means dinner is closer than you think.
  • It's the kind of dish that impresses guests but doesn't stress you out.
02 -
  • Always reserve some pasta water before draining, that starchy liquid is your secret weapon for adjusting the sauce texture.
  • Add the Parmesan off the heat or on very low heat, otherwise it can break and turn greasy instead of creamy.
  • Don't rinse the pasta after draining, the surface starch helps the sauce cling properly.
03 -
  • Use the best Parmesan you can find, the flavor of the cheese is the heart of this dish and you'll taste the difference.
  • If you want a little brightness, squeeze in half a lemon at the end, it cuts the richness without overpowering the cream.
  • Don't skip the nutmeg, even if it seems weird, that tiny pinch adds a depth you won't get any other way.
Go back