Recently I listened to an interview given by Eric Kim, the author of Korean American. He was asked, “What meal did your mother make for you that made you feel loved?” This got me to wondering what my own youngest son would say if asked the same question. When I asked him, he without hesitation said, “Alfredo Pasta.”
Throughout the years I’ve tried many means of arriving at the desired end — that perfectly creamy sauce, decadently cheesy, the very sauce of the heavens. Apparently my son approves, so maybe I’m onto something. The purists would shun the use of cream and the lack of butter in this sauce. The original uses only butter, parmesan, pasta, and the starchy pasta water. These ingredients if given the proper attention emulsify into a creamy sauce that only chemistry that’s above my pay grade can explain. Instead, I offer to you a kid friendly version that’s a little more fail-proof.
I know that many of you on my Instagram friend’s list could make Alfredo in your sleep. I’ve seen beautifully laminated croissants on a Tuesday afternoon from some of you, but none of us started there. Bear with me. I like to imagine what it’s like for a new cook happening upon my feed. Maybe it’s someone like my son, or my beautiful niece, or maybe even a young adult who has yet to test the waters of the kitchen. I write this recipe assuming you know nothing. I find that the more I think I know about cooking or baking, the more there is to learn. That’s the joy of it all, really. We really can never exhaust all there is to learn. And in that, we all have something to teach too, even if it is a simple and yet delicious bowl of pasta.
And oh! I’d love to know the meal makes you feel loved. And while you’re at it, ask those you love what theirs is too.
No-Fail Creamy Alfredo Pasta (Printable Recipe HERE.)
Equipment Needed
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Medium Pot (for boiling pasta)
Small Saucepan (for sauce)
Microplane Grater (Here) or Box Grater
Ingredients
Pasta:
8 oz. Dry Pasta – Choose your own adventure. Half a package of long noodles or about 2 C. of any shape. My son would choose rotini, and I might choose orecchiette. Either one makes a great vehicle for all that creamy sauce.
Alfredo Sauce:
1 ½ Cup Heavy Whipping Cream
1 C. (Generously heaped) Freshly Grated Parmesan Cheese, about 1 ½ oz. (See ingredient note)
1 t. Diamond Crystal Kosher (1/2 t. Morton) or to taste (See ingredient note)
Freshly Grated Whole Nutmeg – 3-4 swipes on a Microplane grater or a pinch of ground. (See ingredient note)
Freshly Ground Black Pepper, to taste
*If you time this right, you can get the sauce done just in time to drain the pasta. If you get the water boiling while you work on the sauce, they should be done around the same time. The sauce should take anywhere from 12-15 minutes. The pasta will likely take around 12. The sauce will keep if you want to get a little bit ahead and not stress out. The more times you do it, the better you get as is true of all cooking endeavors. Here is my reel for the process.
First, fill the medium pot with water and bring it to a boil. Next add the heavy cream to the sauce pan and bring to a simmer over medium. Once you see bubbles rising to the top, reduce the heat to low. Simmer for 12-15 minutes until it coats the back of the spoon. One word of caution – don’t walk away. You may have to adjust the heat more than once. Cream has a way of boiling over quickly if you take an eye off it. A boiled over pot of cream is nobody’s dream come true to clean up. Attennnn-tion!
Meanwhile, the pasta water should have come to a boil. Add a few generous measures of salt, two generous 4-finger pinches. Your pasta water should be salty as the sea, as they say. Next add the pasta, turning down the heat to medium high. Make sure to stir it a few good times. If you don’t the pasta will stick to the bottom. Again, keep a close eye. The starch in the water will bubble up and over if the pot is too hot. Boil the pasta according to the package directions.
In the meantime, add the salt, nutmeg, and freshly ground pepper to the cream. Whisk in. The sauce should be thickening by now and coating the back of a spoon. Slowly add the cheese, whisking in as you’re pouring and giving it time to melt. If it’s thicker than you like, you can add another splash of cream. Taste one last time to see if it is to your taste.
Alert: Grab a measuring cup and take a scoop of pasta water out to save for later, around ½ C. You’ll need this later to loosen the sauce if necessary. Check the pasta for doneness. If it’s done, drain. Remove the pan from the heat and return the pasta to the pot. Pour the sauce over and stir to combine. This should be the perfect amount of sauce, but Alfredo likes to seize up if not eaten immediately or by the time you want seconds. Splash a little pasta water in and stir again, and all will be creamy and delicious again.
Another thing: I love a symmetrical recipe that is easy to half or double. If you want more or less:
1-2 Servings – 1 C. Pasta (4 oz), ¾ C. Cream, ½ C. Parmesan
2-3 Servings – Make the recipe as is.
4-6 Servings – 4 C. Pasta (16 oz.), 3 C. Cream, 2 C. Parmesan
Salt and Pepper to taste
Simmer cream for a shorter or longer amount for the smaller or bigger portions.
Ingredient Notes:
Salt – I prefer Diamond Crystal Kosher salt. It seems more forgiving, but if you use a different salt, make sure to adjust. It takes far less table salt to reach the level of 1 t. of Diamond Crystal
Nutmeg – If you don’t already have the pleasure of using whole nutmeg, freshly grated, please do pick some up the next time. There is truly nothing like it, and it does make all the difference.
Parmesan – Freshly grated parmesan is the only thing that will work here. Yes, you’ll have to put your back into it this time. Please promise me you’ll never attempt to use the parmesan in the green plastic jar from the grocery store shelf ever again. Ok? Pre-grated won’t work either as there are anti-caking agents on the cheese that make it impossible to melt into a smooth sauce.
Pasta Water – Here’s my power move tip of the day. Alfredo makes terrible leftovers, that is unless you save a little pasta water. I save a little in a jar. Add your leftovers to a bowl with a little room for stirring. Add a little pasta water, maybe a spoon or two. Heat for 30 seconds in the microwave. Stir. Heat another 30 seconds and repeat until heated through and creamy.
Thanks for being here, btw. It means the world!
That’s such a good tip about saving a little pasta water for the leftovers.
This is so great. Would you consider putting together the same type of recipe for cacio e pepe? I have not once made it successfully! 😳