Spaghetti Alfredo
A creamy and rich pasta dish that embodies comfort food, featuring spaghetti tossed in a luscious Alfredo sauce made with butter, cream, and parmesan.
Ingredients
- 1 clove large garlic, minced
- 4 Tbsp unsalted butter
- 1 1/2 cups heavy cream
- 10 oz spaghetti noodles
- 1/3 cup freshly grated parmesan cheese
- 3/4 tsp kosher salt
- 1/4 tsp white pepper
- 1 Tbsp chopped parsley (to garnish)
Instructions
- Bring a large pot of salted water to a boil for the spaghetti.
- In a large skillet, melt the butter over medium-low heat. Add minced garlic and sauté for about three minutes until golden brown.
- Pour in the heavy cream, increase the heat to medium, and cook for 10-12 minutes until thickened, stirring occasionally.
- Add the spaghetti noodles to the boiling water and cook until al dente, about 11 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
- Once the sauce is ready, turn the heat to low and add the drained spaghetti to the skillet. If the sauce is too thick, stir in some reserved pasta water.
- Gradually sprinkle in the parmesan cheese while tossing the pasta to coat evenly.
- Taste and adjust seasoning with additional salt or white pepper as needed.
- Serve immediately, garnished with chopped parsley and extra parmesan cheese on the side.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding cream or reserved pasta water to maintain creaminess.