Description
This Alfredo spaghetti recipe is rich, creamy, and packed with flavor. A homemade Alfredo sauce made from butter, heavy cream, and Parmesan cheese coats the pasta perfectly, creating an authentic Italian experience. This quick & easy pasta dish is perfect for busy weeknights or an indulgent weekend dinner.
Ingredients
For the Pasta:
- 12 oz spaghetti (or fettuccine for a traditional feel)
- 1 tablespoon salt (for boiling water)
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 1 ½ cups heavy cream
- 1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
- 1 ¼ cups Parmesan cheese, freshly grated
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- ¼ teaspoon red pepper flakes (optional, for a slight kick)
Optional Garnishes & Add-Ins:
- Fresh parsley (chopped, for garnish)
- Extra Parmesan cheese (for topping)
- Grilled chicken, shrimp, or mushrooms (to add protein)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook 1-2 minutes less than the package instructions for al dente texture.
- Reserve ½ cup pasta water, then drain the pasta and set aside.
Step 2: Make the Alfredo Sauce
- In a large skillet, melt butter over medium-low heat.
- Stir in garlic powder (or fresh garlic) and cook for 30 seconds until fragrant.
- Pour in heavy cream and whisk until combined. Simmer for 3-4 minutes, stirring occasionally.
- Reduce heat to low and slowly whisk in grated Parmesan cheese, stirring until melted and smooth.
- Season with salt, pepper, and Italian seasoning (if using). Add red pepper flakes for extra heat.
Step 3: Combine the Pasta & Sauce
- Add the cooked spaghetti to the sauce and toss to coat.
- If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until it reaches the desired consistency.
- Simmer for 1-2 minutes, allowing the pasta to absorb the sauce.
Step 4: Garnish & Serve
- Remove from heat and garnish with fresh parsley and extra Parmesan.
- Serve immediately with a side of garlic bread or a Caesar salad.
Notes
- Make-Ahead Tip: Store Alfredo sauce separately in the fridge for up to 3 days. Reheat gently with a splash of milk.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating Instructions: Warm in a pan over low heat, adding a splash of milk or pasta water to loosen the sauce. Avoid overheating.
- Freezing Option: Freeze Alfredo sauce (without pasta) for up to 2 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 560 kcal
- Sodium: 410mg
- Fat: 30g
- Carbohydrates: 55g
- Protein: 16g