There’s a comfort in a bowl of creamy pasta that feels like a hug from the inside, and this Alfredo Spaghetti delivers just that. Simple ingredients, a silky sauce, and a few pantry staples come together in about 20 minutes to create a meal that’s both easy and indulgent. This recipe uses 10 ounces dry spaghetti and a handful of other straightforward ingredients to make a velvety pasta that’s perfect for weeknights, date nights, or anytime you want something reliably delicious.

Why you’ll love this version

Quick: From boiling water to plated dinner in under 25 minutes.
Simple: Minimal ingredients that are easy to keep on hand.
Adaptable: Add cooked vegetables, protein, or extra herbs as you like.
Comforting texture: A creamy sauce that clings to each strand of pasta.

Ingredients

10 ounces dry spaghetti
4 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
Kosher salt to taste
1/4 teaspoon black pepper
1/2 cup reserved pasta water (optional)
2/3 cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Prep work

Grate the Parmesan so it’s ready to melt. Mince the garlic finely. Bring a large pot of salted water to a rolling boil for the spaghetti; this helps season the pasta from the inside out.

Step-by-step instructions

Cook the spaghetti: Add the 10 ounces dry spaghetti to the boiling, salted water and cook until al dente, following the package time as a guide. Stir occasionally to prevent sticking.
Reserve pasta water: Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the spaghetti promptly to avoid overcooking.
Melt the butter: While the pasta cooks, place a large skillet over medium heat. Add the 4 tablespoons unsalted butter and let it melt completely, watching so it does not brown.
Sauté the garlic: Add the 2 garlic cloves, minced, to the melted butter. Cook for about 30 to 45 seconds, stirring constantly, until fragrant. Do not let the garlic brown to keep the sauce smooth and balanced.
Add the cream: Pour in the 1 1/2 cups heavy cream and bring it to a gentle simmer, stirring occasionally. Let it reduce very slightly for 1 to 2 minutes so the sauce begins to thicken.
Season the sauce: Stir in Kosher salt to taste and the 1/4 teaspoon black pepper. Taste and adjust the salt carefully because the Parmesan will add saltiness later.
Incorporate pasta and water: Add the drained spaghetti directly into the skillet with the cream sauce. Toss to coat the noodles evenly. If the sauce seems too thick, pour in up to the reserved 1/2 cup pasta water a little at a time to loosen the sauce and help it cling to the spaghetti.
Add the cheese: Remove the skillet from the heat and stir in the 2/3 cup freshly grated Parmesan cheese until fully melted and the sauce is glossy. Continue tossing the spaghetti so each strand is coated in the cheesy sauce.
Adjust texture and seasoning: If the sauce needs to be thinner, add a splash more of the reserved pasta water. Taste again and adjust salt and pepper if needed.
Serve and garnish: Divide the Alfredo Spaghetti among bowls, sprinkle with chopped fresh parsley, and serve immediately while hot and creamy.

Tips for success

Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheese yields the silkiest sauce.
Don’t overheat the cream: Keep the sauce at a gentle simmer. Boiling can separate the cream and make the sauce grainy.
Pasta water is magic: The starchy water helps emulsify the sauce and create a glossy finish that clings to spaghetti.
Serve immediately: This sauce is best right away; it will thicken as it cools.

Variations

Garlic lovers: Add an extra clove or finish with a light dusting of garlic powder for more depth.
Vegetable boost: Stir in blanched broccoli florets, sautéed mushrooms, or roasted cherry tomatoes to add color and nutrition.
Protein options: Top with pan-seared shrimp, sliced rotisserie chicken, or white-fleshed fish for a heartier plate.
Herb finish: Swap or add fresh basil or chives in place of parsley for a different aromatic profile.

How to store and reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to restore creaminess. Microwave reheating works too; add a tablespoon of water or milk and stir halfway through to keep the texture smooth.

Serving suggestions

Pair with a crisp green salad and a light vinaigrette to cut through the richness.
Serve with crusty bread to mop up any leftover sauce.
A glass of crisp white wine or sparkling water brightens the meal.

Final notes

This Alfredo Spaghetti recipe is designed for simplicity and maximum comfort. With 10 ounces dry spaghetti, 4 tablespoons unsalted butter, 2 garlic cloves minced, 1 1/2 cups heavy cream, Kosher salt to taste, 1/4 teaspoon black pepper, 1/2 cup reserved pasta water optional, 2/3 cup freshly grated Parmesan cheese, and chopped fresh parsley for garnish, you have everything you need to make a luscious, creamy pasta that feels special without fuss. The clear, step-by-step directions make it easy to follow and hard to mess up—cook the pasta properly, keep the cream gentle, and finish with fresh cheese and herbs for the ultimate bowl-full of comfort.

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Alfredo Spaghetti

Creamy homemade Alfredo tossed with spaghetti for a simple, comforting weeknight meal.

Prep Time5

Cook Time18

Total Time23

Servings: 4 servings

Ingredients

10 ounces dry spaghetti
4 tablespoons unsalted butter
2 cloves garlic minced
1 1/2 cups heavy cream
Kosher salt to taste
1/4 teaspoon black pepper
1/2 cup reserved pasta water optional, keep to adjust sauce consistency
2/3 cup Parmesan cheese freshly grated
Fresh parsley chopped, for garnish

Instructions

Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, about 8–10 minutes; reserve 1/2 cup pasta water, then drain the pasta.
Meanwhile, melt the butter in a large skillet over medium-low heat, then add the minced garlic and sauté about 1 minute until fragrant, taking care not to brown it.
Pour in the heavy cream and bring to a gentle simmer over medium heat; cook about 10 minutes until slightly thickened, stirring occasionally.
Season the cream sauce with kosher salt to taste and the black pepper.
Reduce heat to low, add the drained spaghetti to the skillet, and toss to coat. Add reserved pasta water a little at a time if the sauce is too thick until you reach the desired consistency.
Stir in the grated Parmesan until it melts into a smooth sauce, taste, and adjust seasoning if needed.
Serve immediately, garnished with chopped fresh parsley if desired.