Classic Alfredo Pasta Sauce

How to Make Classic Alfredo Pasta Sauce

1. 1

   Step 1: Melt butter and soften garlic

   In a wide skillet over medium heat, melt the butter gently. Add the minced garlic and cook for about 30–45 seconds, stirring constantly, until fragrant but not browned.

   For this step

   • 6 tablespoonsunsalted butter
   • 2 clovesgarlic, minced
   
2. 2

   Step 2: Add cream and milk

   Pour in the heavy cream and whole milk and bring the mixture to a gentle simmer over medium-low heat. Let simmer for 3–4 minutes, stirring occasionally, until the mixture is slightly thickened and steaming.

   For this step

   • 1 1/4 cupsheavy cream (36% fat)
   • 1/4 cupwhole milk
   
3. 3

   Step 3: Incorporate the cheese and seasonings

   Reduce heat to low. Gradually whisk in the grated Parmigiano-Reggiano, a handful at a time, until fully melted and the sauce is smooth. Stir in the salt, black pepper and a pinch of freshly grated nutmeg; taste and adjust seasoning.

   For this step

   • 1 1/2 cup (finely grated)freshly grated Parmigiano-Reggiano
   • 1/2 teaspoonkosher salt
   • 1/4 teaspoonfreshly ground black pepper
   • a pinchfreshly grated nutmeg (optional)
   
4. 4

   Step 4: Adjust texture with pasta water

   If the sauce is too thick, whisk in reserved hot pasta cooking water, a tablespoon at a time, until it reaches an easily coatable but creamy consistency. Keep the sauce over very low heat so it stays warm—avoid boiling once the cheese is added to prevent separation.

   For this step

   • 1/2 cupreserved pasta cooking water
   
5. 5

   Step 5: Toss with pasta and serve

   Add cooked, drained pasta (such as fettuccine) directly to the skillet and toss thoroughly so the noodles are well coated; add a splash more pasta water if needed. Serve immediately, garnished with chopped parsley and extra grated Parmigiano-Reggiano.

   For this step

   • 2 tablespoonsfresh flat-leaf parsley, finely chopped (optional garnish)
   

1. In a wide skillet over medium heat, melt the butter gently. Add the minced garlic and cook for about 30–45 seconds, stirring constantly, until fragrant but not browned.
2. Pour in the heavy cream and whole milk and bring the mixture to a gentle simmer over medium-low heat. Let simmer for 3–4 minutes, stirring occasionally, until the mixture is slightly thickened and steaming.
3. Reduce heat to low. Gradually whisk in the grated Parmigiano-Reggiano, a handful at a time, until fully melted and the sauce is smooth. Stir in the salt, black pepper and a pinch of freshly grated nutmeg; taste and adjust seasoning.
4. If the sauce is too thick, whisk in reserved hot pasta cooking water, a tablespoon at a time, until it reaches an easily coatable but creamy consistency. Keep the sauce over very low heat so it stays warm—avoid boiling once the cheese is added to prevent separation.
5. Add cooked, drained pasta (such as fettuccine) directly to the skillet and toss thoroughly so the noodles are well coated; add a splash more pasta water if needed. Serve immediately, garnished with chopped parsley and extra grated Parmigiano-Reggiano.