Perfect 20-Minute Creamy Alfredo (Printable Version)

Velvety fettuccine in a silky Parmesan sauce, ready in just 20 minutes.

# 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 ground nutmeg, optional

→ Garnish

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

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in salt, pepper, and nutmeg if using. Let 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 to coat evenly in sauce. Add reserved pasta water gradually to adjust sauce consistency as desired.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan cheese on top.

# Expert Hints:

01 -
  • It delivers silky, restaurant-quality sauce using just a handful of everyday ingredients you probably already have.
  • The whole dish comes together in under 20 minutes, making it perfect for those nights when you're too tired to think but still want real comfort food.
  • Every bite feels indulgent without any tricky techniques or hard-to-find ingredients.
02 -
  • Always use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of silky.
  • Reserve that pasta water before draining, it's starchy and salty and works magic for loosening up a sauce that's gotten too thick.
  • Keep the heat low when adding cheese, high heat will cause it to break and turn oily instead of creamy.
03 -
  • Grate your Parmesan right before you cook, it melts faster and tastes sharper than cheese that's been sitting around.
  • If your sauce feels too heavy, a squeeze of fresh lemon juice at the end brightens everything up without making it taste citrusy.
  • Use a big skillet so you have room to toss the pasta without it flying everywhere, it makes the whole process so much easier.
Return