Creamy Alfredo Pasta Express

# What You Need:

→ Pasta

01 - 12 ounces fettuccine or tagliatelle

02 - 4 quarts water

03 - 1 tablespoon salt

→ Alfredo Sauce

04 - 2 tablespoons unsalted butter

05 - 1 cup heavy cream

06 - 1 cup freshly grated Parmesan cheese

07 - 2 cloves garlic, finely minced

08 - 1/2 teaspoon freshly ground black pepper

09 - 1/4 teaspoon nutmeg (optional)

10 - Salt to taste

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley

12 - Additional Parmesan cheese, for serving

# Directions:

01 - Bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot. Add fettuccine and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain the pasta.

02 - In a large skillet over medium heat, melt unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.

03 - Pour in heavy cream and bring to a gentle simmer. Reduce heat to low, add freshly grated Parmesan cheese, and whisk until smooth and slightly thickened. Stir in black pepper and optional nutmeg.

04 - Add drained pasta to the skillet and toss to coat evenly in the sauce, adding reserved pasta water gradually to reach desired consistency. Adjust seasoning with salt as needed.

05 - Serve immediately, garnished with chopped parsley and extra Parmesan cheese if desired.

# Pro Advice:

01 -

It’s the sort of dinner that feels grown-up but only demands a handful of pantry standbys.
The silky sauce clings to every noodle and truly lets the Parmesan shine—this one always pulls praise at the table.

02 -

Skimping on whisking can leave you with a grainy sauce, especially if the Parmesan isn’t fresh or finely grated.
Stirring the pasta directly into the sauce—not the other way around—keeps everything evenly creamy instead of clumpy.

03 -