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Alfredo Spaghetti

Creamy homemade Alfredo tossed with spaghetti for a simple, comforting weeknight meal.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
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.

Equipment

  • Large Pot
  • Skillet
  • Colander
  • Measuring Cups and Spoons
  • Wooden Spoon or Tongs

Notes

  • Reserve pasta water to loosen the sauce as needed.
  • Do not overcook the garlic to avoid bitterness.
  • Use freshly grated Parmesan for best melting and flavor.