Description
Whip up creamy Homemade Alfredo Pasta for an easy weeknight dinner. My simple recipe brings comfort and flavor to your table, even on chaotic nights!
Ingredients
Scale
- Pasta & Dairy Base:
- 1 lb fettuccine or your favorite pasta
- 2 cups heavy cream
- 1/2 cup unsalted butter
- Flavor Foundation:
- 4 cloves garlic, minced
- Seasoning & Finishing:
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional Add-ins:
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Get Your Pasta On: First things first, let’s get that pasta cooking! Grab a big pot, fill it with water, and add a generous pinch of salt. Honestly, this is where I used to always forget to salt the water, and my pasta tasted so bland. Bring it to a rolling boil, then toss in your fettuccine. Cook it according to package directions until it’s al dente – that means tender but still with a little bite. Don’t overcook it, or it’ll get mushy, and nobody wants that! Drain it, but save about a cup of that starchy pasta water; it’s pure gold for our sauce.
- Butter & Garlic Magic: While your pasta is doing its thing, grab a large skillet or a wide, shallow pot. Melt the unsalted butter over medium-low heat. Keep an eye on it; we don’t want it to brown, just melt into a lovely golden pool. Once it’s melted, toss in your minced garlic. Sauté it for about 1-2 minutes until it’s fragrant. Oh, that smell! It always fills my kitchen and just makes me so excited for the Homemade Alfredo Pasta to come. Don’t let the garlic brown, or it’ll taste bitter – a mistake I made once, and oops, the whole sauce was ruined!
- Creamy Dream Base: Now for the good stuff! Pour in your heavy cream. Give it a gentle stir to combine with the garlicky butter. Let it simmer very gently for about 3-5 minutes, just until it starts to thicken slightly. You’ll see tiny bubbles forming around the edges. Keep the heat low; we’re warming it through, not boiling it aggressively. This is where the magic really starts to happen for your Homemade Alfredo Pasta, creating that luxurious base.
- The Parmesan Moment: Reduce the heat to its lowest setting. Gradually add your freshly grated Parmesan cheese, stirring constantly. This is key! If you dump it all in at once, it can clump up. Stir, stir, stir until the cheese is completely melted and the sauce is smooth and glossy. If it seems too thick, add a splash of that reserved pasta water a tablespoon at a time until it reaches your desired consistency. Season with salt and pepper to taste. Remember, Parmesan is salty, so taste before adding too much extra salt.
- Combine & Conquer: Add your drained pasta directly into the skillet with the Alfredo sauce. Toss, toss, toss! Make sure every strand of pasta is coated in that glorious, creamy sauce. This is where the dish truly becomes Homemade Alfredo Pasta. If it feels a little too thick, a tiny bit more pasta water can loosen it up. I always get a little messy here, sauce splashing everywhere, but it’s part of the fun, right?
- Serve It Up!: Dish out your creamy Homemade Alfredo Pasta immediately. A final sprinkle of fresh Parmesan and some chopped parsley, if you’re feeling fancy, really completes it. It should look rich, smell divine, and taste like pure comfort. Enjoy it while it’s warm and luscious – it’s honestly the best way to experience this simple, yet incredible, meal.