Creamy Alfredo Sauce Pasta
This creamy Alfredo pasta is made with real butter, fresh garlic, heavy cream, and freshly grated Parmesan cheese for a rich, smooth, and perfectly clingy sauce. Simple ingredients transform into a comforting restaurant-style pasta that comes together quickly and tastes incredibly satisfying.
Ingredients
- 100 g pasta fettuccine, penne, or spaghetti
- Salt for boiling pasta
- 1 tsp olive oil optional, for boiling
- 1 tbsp unsalted butter
- 4 cloves garlic freshly minced
- ½ cup dairy cream heavy cream for richer sauce or light cream for lighter texture
- ½ cup freshly grated Parmesan cheese
- 1 tsp mixed herbs rosemary and parsley
- ½ tsp freshly ground black pepper
- Salt to taste
- Red chilli flakes
- Dried oregano or mixed herbs
Instructions
- Bring a large pot of water to a boil. Add salt and a little olive oil, then add the pasta and cook according to package instructions until about 80% cooked (al dente).
- Drain the pasta but reserve about 1 cup of pasta water. Do not discard it as it will help create the perfect sauce consistency.
- Heat a pan over medium heat and add the butter. Allow it to melt completely.
- Add the minced garlic and sauté until lightly golden and fragrant. Cook slightly longer if you prefer a deeper roasted garlic flavor.
- Pour in the cream and add the grated Parmesan cheese. Stir continuously until the butter, cream, and cheese combine into a smooth and creamy sauce.
- Add the mixed herbs, black pepper, and salt to taste. Let the sauce simmer gently for a few minutes.
- Add the cooked pasta to the sauce along with a generous splash of the reserved pasta water.
- Toss and cook the pasta for a few minutes until it absorbs the sauce and becomes coated in a thick, creamy Alfredo sauce.
- Serve immediately and garnish with chilli flakes and oregano or mixed herbs if desired.
Notes
- Freshly grated Parmesan cheese works best for a smooth sauce and better flavor.
- Pasta water helps emulsify the sauce and makes it silky and glossy.
- Heavy cream creates a richer and thicker Alfredo sauce, while light cream results in a lighter version.