Garlic Parmesan Alfredo

Real alfredo is a minimalist's dream: butter, garlic, cream and a generous amount of parmesan emulsified into a glossy sauce that cloaks every strand of pasta. No jars, no flour, no fuss — just a handful of good ingredients treated with a little care.

The whole thing comes together in the time it takes to boil the pasta, which makes it one of the fastest comfort dinners going. A little pasta water is the secret to keeping it silky rather than claggy.

Why You’ll Love This Recipe

• From-scratch alfredo in about 20 minutes flat.
• Just a few ingredients, no jarred sauce in sight.
• Luxuriously silky when you use pasta water to finish.
• A perfect blank canvas for chicken, shrimp or vegetables.

Ingredients You’ll Need

• 12 oz fettuccine or linguine — Long, flat pasta holds the creamy sauce best.
• 4 tbsp unsalted butter — The base of the sauce; good butter matters here.
• 5 cloves garlic, minced — Gently cooked in the butter so it stays sweet.
• 1¼ cups heavy cream — Provides the body; do not substitute milk or it will be thin.
• 1 cup parmesan, finely grated — Freshly grated melts smoothly; pre-grated can turn grainy.
• 2 tbsp fresh parsley, chopped — A fresh green finish.
• Salt and plenty of black pepper, to taste — Season at the end, after the cheese goes in.

How to Make It

1. Cook the pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium. Add the garlic and cook for about 1 minute until fragrant but not coloured.
3. Pour in the cream and bring to a gentle simmer. Let it bubble for 2–3 minutes to thicken slightly.
4. Lower the heat and whisk in the parmesan a handful at a time until smooth.
5. Add the drained pasta and toss, loosening with pasta water a splash at a time until the sauce is silky and coats every strand.
6. Season generously with black pepper, stir through the parsley, and serve at once.

Cooking Tips

Serving Suggestions

Perfect on its own with extra black pepper, or dress it up with seared chicken, garlic shrimp or roasted broccoli. Garlic bread and a sharp salad balance the richness.

Storage & Reheating

Best eaten fresh, but leftovers keep for up to 2 days in the fridge. Reheat very gently with a splash of cream or milk, stirring constantly, as the sauce can separate. Freezing is not recommended for cream-based pasta.