Perfect 20-Minute Creamy Alfredo (Printable Version)

Velvety pasta coated in Parmesan cream, ready in 20 minutes. Ideal for quick, satisfying meals.

# Ingredient List:

→ 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 according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in salt, black pepper, and nutmeg. Let simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and add the grated Parmesan. Stir continuously until the cheese is fully melted and the sauce is smooth.
05 - Add the drained pasta to the skillet and toss to evenly coat with the sauce. Add reserved pasta water as needed to adjust the sauce consistency.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan on top.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and tastes better than anything that arrives in a paper bag.
  • The sauce clings to every strand of pasta with that silky, restaurant quality texture you thought only chefs could pull off.
  • You probably already have these ingredients hiding in your kitchen right now.
  • It feels fancy enough for guests but forgiving enough for a regular Wednesday dinner.
02 -
  • If your sauce breaks or looks grainy, it's usually because the heat was too high when you added the cheese, keep it low and patient.
  • That reserved pasta water isn't optional, the starch in it is what transforms the sauce from thin to luxurious.
  • Freshly grated Parmesan makes all the difference, the bagged stuff won't melt the same way and you'll end up disappointed.
03 -
  • Use a large skillet instead of a saucepan so you have room to toss the pasta directly in the sauce without making a mess.
  • If the sauce feels too thick, add pasta water one tablespoon at a time, it loosens everything without diluting the flavor.
  • Taste before you serve and adjust the salt, cheese, and pepper until it feels just right to you.
  • For a deeper flavor, let the butter brown just slightly before adding the garlic, it adds a nutty richness that's incredible.
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