Perfect 20-Minute Creamy Alfredo (Printable)

Rich Alfredo pasta with creamy Parmesan sauce, ready in 20 minutes for quick, comforting meals.

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

→ Garnish

09 - 2 tbsp 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 instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Pour in heavy cream and bring to a gentle simmer. Season with salt, pepper, and nutmeg. Let simmer for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat and stir in grated Parmesan until fully melted and the sauce is smooth.
05 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water as needed to adjust sauce consistency.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan on top.

# Expert Suggestions:

01 -
  • It tastes like you spent all afternoon in the kitchen, but you were really just watching the pot boil.
  • The sauce clings to every strand of pasta without feeling heavy or gloppy.
  • You probably already have everything you need sitting in your fridge right now.
  • It's fancy enough to serve guests and simple enough to make on autopilot after a long day.
02 -
  • Always save some pasta water before draining, that starchy liquid is the magic that brings a broken or thick sauce back to life.
  • Add the Parmesan off the heat or on very low heat, high temperatures can make the cheese seize up and turn grainy instead of smooth.
  • Freshly grated Parmesan melts cleanly, but pre-shredded cheese has additives that can make your sauce gritty and weird.
03 -
  • Use a skillet that's big enough to toss the pasta in the sauce, it makes everything coat evenly and saves you from washing another bowl.
  • Grate your Parmesan on the finest holes of your grater so it melts faster and smoother into the cream.
  • Taste the sauce before you add the pasta, it should be just slightly over-seasoned because the pasta will dilute it a bit.
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