Perfect 20-Minute Creamy Alfredo (Printable)

Tender noodles in a luxurious Parmesan cream sauce, prepared quickly for any occasion.

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

→ Garnish

09 - 2 tbsp fresh parsley, finely chopped
10 - Extra Parmesan cheese for serving

# How-To:

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 pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in salt, black pepper, and nutmeg. Let simmer for 2–3 minutes, stirring occasionally.
04 - Lower heat and add grated Parmesan cheese. Stir until fully melted and sauce is smooth.
05 - Add drained pasta to the skillet and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water if needed.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan on top.

# Insider Tips:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be done before the wine finishes chilling.
  • The sauce clings to every strand of pasta like it was meant to be there, no watery pools left behind.
  • You probably already have everything you need sitting in your fridge right now.
  • It's fancy enough for date night but forgiving enough for a weeknight scramble.
02 -
  • Never add the Parmesan over high heat or it will seize up into grainy clumps instead of melting smooth.
  • That reserved pasta water is pure magic, it brings the sauce together in a way plain water or milk never will.
  • Taste before you add more salt, the Parmesan is already salty and it's easy to overdo it.
03 -
  • Use a large skillet so you have room to toss the pasta without flinging sauce everywhere.
  • Grate your own Parmesan just before cooking, the flavor is incomparably better and it melts like a dream.
  • If you make extra, reheat gently with a splash of cream or milk, never in the microwave or it will break.
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