Creamy Alfredo Pasta

Name: Creamy Alfredo Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 10 ounces pasta; 2 cups heavy cream; 2 cups Parmesan or Parmigiano Reggiano; 1/4 cup pasta water; 2 Tablespoons butter (unsalted); 1 garlic clove (pressed)

Patricia

December 20, 2023

easy

6 servings

Dinner Lunch Pasta Spreads and Sides

Jump to Recipe Print Recipe

Warning. This is not your traditional Alfredo.

5 ingredients. 25 minutes. That’s all it takes to make this Creamy Alfredo Pasta. I know what I’m about to say is a bold statement but this is the best alfredo sauce you will ever eat. Enjoy it dipped with bread or your favorite salmon.

The origion of Alfredo.

Did you know fettuccine Alfredo was originally created by a man named Alfredo di Lelio? He made it for his wife in the early 20th century. He’s a good man! Since then, it has gained popularity both in Italy and internationally. Traditionally made with only butter and Parmesan, I like to add heavy cream and use conchiglie pasta in my Alfredo. The concave shape of the shells trap and hold onto sauces and the heavy cream adds an extra layer of creaminess.

Ingredient notes.

Butter

I prefer to used unsalted, grassfed butter. Because butter highlights the flavors in this recipe, the better the quality, the better the sauce.

Heavy Cream

This ingredient is a must. It helps add extra richness and brings the entire pasta dish together.

Parmesan or Parmigiano Reggiano

You’re going to hear this next phrase a lot on the blog so you might as well learn from me and get used to it. Freshly grated cheese is not optional.

Garlic

Fresh garlic adds a robust, undertone to this creamy sauce that instantly elevates.

Pasta Water

The starches found in pasta water is what gives pasta sauces their signature silky texture. Even 1/4 cup makes a difference in any pasta recipe. Collect the pasta water just before draining the cooked pasta with a ladle or heatproof measuring cup.

Pasta

Any pasta shape will do. I prefer Conchiglie, commonly known as Shells because it holds pockets of sauce in every bite.

What are the best kind of cheeses to use for Creamy Alfredo Pasta?

Because cheese is the star of this dish, quality matters. Don’t let anyone tell you otherwise. Without a doubt, a good quality Parmigiano Reggiano is what I highly recommend. Believe it or not, Parmesan and Parmigiana Reggiano are not the same kind of cheese. I know, shocker! The two main differences is their origin and method of production.

Parmesan

Parmesan can be made anywhere and may not adhere to strict standards of production. The quality and flavor between producers vary.

Parmigiano Reggiano

Parmigiano Reggiano is a protected destination of origin cheese (PDO) made in specific regions of Italy. It has to meet high standards in terms of ingredients, production method, cattle diet and aging before making it to the grocery market, which all result in its high quality, flavorful cheese. These laws set in place are to preserve the integrity of Italian products, no additives. Considered the superior, authentic version. Read more about this special cheese at https://parmigianoreggiano.us/

Can I use pre-shredded cheese?

The answer is no and there’s a good reason why. Have you ever used pre-shredded cheese in a recipe and it turned into a clumpy mess? Well, there’s a culprit working against you and I have the solution.

The solution.

There is a sneaky ingredient hiding in pre-shredded cheeses. When you look on the back of a pre-shredded cheese bag, you will almost always find the ingredient, potato starch, natamycin or cellulose. It is known for it’s anti-caking and moisture absorbing properties. It is also used to keep the pre-shredded cheese from clumping together in the bag.

As a result of these added ingredients, you may notice the cheese just doesn’t melt right when you use it for sauces or even on pizza toppings. On the other hand, freshly grated cheese is exactly that. Fresh. No added preservatives or chemicals. Guaranteed clump free and smooth sailing.

What's so important about pasta water?

In most of my pasta recipes, you will find that I always ask for two things: freshly grated cheese and pasta water reserve. These two specific instructions set apart a good and great sauce. If you let leftover pasta water sit in the pot, you’ll find it turn gelatinous and murky. That is due to the starches released from the pasta during cooking. It’s a salty, starchy liquid gold that turns your sauce into silky, smooth goodness. For this reason, pasta water is crucial for any pasta recipe.

How to measure pasta.

Something as simple as measuring the right servings of pasta in a recipe really does make a difference. It affects the pasta to sauce ratio. Too much pasta can dilute the sauce and too little pasta can make it overwhelming. Pasta is typically measured at 2 ounces per serving. Short pasta, like fusilli, penne, is usually equal to 1/2 cup when measured dry.

Looking for other pasta recipes?

Before you go, get inspired by these popular pasta recipes on the blog:

Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.