Perfect 20-Minute Creamy Alfredo (Printable)

Velvety pasta with rich Parmesan cream sauce, ready in 20 minutes for easy weeknight meals.

# What You 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 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 pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
02 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Pour in heavy cream and bring to gentle simmer. Stir in salt, black pepper, and nutmeg. Continue simmering for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and add grated Parmesan cheese. Stir until fully melted and the sauce is smooth.
05 - Add cooked pasta to the skillet and toss gently to coat evenly. Use 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 Tips:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent all afternoon in the kitchen.
  • The sauce clings to every strand of pasta in a way that feels indulgent without being heavy.
  • You probably already have most of these ingredients sitting in your fridge right now.
  • It works as a quick weeknight dinner or something impressive enough to serve guests without breaking a sweat.
02 -
  • Always reserve pasta water before draining, because that starchy liquid is the secret to bringing a sauce back to life if it gets too thick.
  • Add the Parmesan off the heat or on very low heat, otherwise it can seize up and turn grainy instead of melting smoothly.
  • Dont rinse your pasta after draining, the surface starch helps the sauce cling and creates that restaurant quality finish.
03 -
  • Grate your Parmesan right before you use it, the pre-shredded bags have anti-caking agents that prevent smooth melting.
  • Taste your sauce before adding the pasta and adjust the salt then, because once the cheese goes in, it adds its own saltiness.
  • Use a skillet thats wide enough to toss the pasta comfortably, it makes mixing everything together so much easier and keeps the sauce from breaking.
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