Perfect 20-Minute Creamy Alfredo (Printable)

Rich Alfredo pasta with tender noodles and a smooth Parmesan cream sauce, ready in just 20 minutes.

# 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 tsp freshly ground black pepper
07 - 1/2 tsp salt, or to taste
08 - Pinch of ground nutmeg (optional)

→ Garnish

09 - 2 tbsp fresh parsley, finely chopped
10 - Extra Parmesan cheese, for serving

# How-To Steps:

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.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the salt, black pepper, and nutmeg. Let simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce the heat and add the grated Parmesan cheese. Stir until the cheese is fully melted and the sauce becomes smooth.
05 - Add the drained pasta to the skillet and toss to coat evenly with the sauce. If necessary, add reserved pasta water gradually to adjust sauce consistency.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately topped with extra Parmesan cheese.

# Expert Advice:

01 -
  • It feels indulgent but comes together faster than ordering takeout
  • You only need one pan for the sauce, so cleanup is mercifully quick
  • The flavor is deep and comforting without any complicated steps
  • It works just as well for a quiet dinner alone as it does for impressing guests
02 -
  • If you add the Parmesan while the heat is too high, it will separate and turn oily instead of creamy, so always lower the flame first
  • Pasta water is your secret weapon, that starchy liquid helps the sauce cling and brings everything together if it gets too thick
  • Don't rinse the pasta after draining, the starch on the surface is what helps the sauce stick
03 -
  • Grate your Parmesan on the finest side of the grater so it melts faster and more evenly into the sauce
  • Keep the pasta water close by, even a tablespoon or two can rescue a sauce that's too thick or help it coat better
  • Serve this in warm bowls, cold plates will cool the sauce down too quickly and it won't taste as silky
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