Go Back
Homemade Alfredo Spaghetti photo

Alfredo Spaghetti

A classic creamy Alfredo spaghetti made with butter, garlic, heavy cream and Parmesan.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring cups and spoons
  • Wooden spoon or tongs

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
  • 2/3 cup freshly grated Parmesan cheese
  • Fresh parsley chopped, for garnish

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add the dry spaghetti and cook until al dente, about 8–10 minutes.
  • Before draining, reserve 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander.
  • In a large skillet over medium-low heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Pour in the heavy cream and bring to a gentle simmer over medium heat. Let it simmer about 10 minutes, stirring occasionally, until slightly thickened.
  • Season the sauce with Kosher salt and black pepper to taste.
  • Lower the heat to low and add the drained spaghetti to the skillet. Toss to coat the pasta in the sauce, adding 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 the sauce and evenly coats the spaghetti. Taste and adjust seasoning if needed.
  • Serve immediately, garnished with chopped fresh parsley if desired.

Notes

  • Reserve pasta water before draining to loosen the sauce if needed.
  • Do not brown the garlic to avoid bitterness.
  • Use freshly grated Parmesan for the best texture and flavor.