Easy Pasta Alfredo

Ingredients

• 227 g (8 oz)pasta, such as linguine
• 56 g (4 tablespoons)unsalted butter
• 2 clovesgarlic, minced
• 360 ml (1½ cups)milk
• 240 ml (1 cup)double cream
• 50 g (½ cup)Parmesan, shredded
• 1.25 ml (¼ teaspoon), or to tastesalt
• 1.25 ml (¼ teaspoon), or to tastepepper
• 8 g (2 tablespoons)fresh parsley, chopped

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the instructions on its packet.

2. 2

   Melt the butter

   Melt the butter in a large frying pan over medium-high heat. Add the minced garlic and cook for 30 seconds, or until fragrant.

3. 3

   Make the sauce

   Pour in the milk and cream, stirring steadily so the mixture does not catch on the bottom of the pan. Once it comes to a boil, lower the heat to medium and stir in the Parmesan, salt and pepper. Taste and adjust the seasoning.

4. 4

   Combine and serve

   Take the pan off the heat and mix in the cooked pasta until the sauce begins to thicken. Finish with parsley and serve.

What is pasta Alfredo?

Alfredo takes its name from a Roman pasta dish traditionally made with butter and cheese. This version adds milk and cream for a fuller, looser sauce, then brings it together with Parmesan and pasta.

The approach is straightforward: cook the pasta, warm the sauce ingredients, and toss everything together off the heat. Linguine works well because its broad strands catch the creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 16g protein, 49g carbs, 40g fat.

The pasta supplies most of the carbohydrates, while butter, cream and Parmesan contribute much of the fat; the cheese also adds protein. Pair a serving with green vegetables or salad for a more balanced plate.

Choosing the ingredients

Pasta: Linguine is the suggested shape, but another long pasta can be used. Cook it according to the packet directions so it is ready to toss into the sauce.

Dairy: Unsalted butter gives you more control over seasoning, while milk and double cream make the sauce rich and smooth. Shredded Parmesan is stirred in to add savoury depth.

Keep the garlic gentle

Garlic: Thirty seconds in the melted butter is enough to bring out its aroma. Keep it moving and avoid letting it brown, which can make its flavour harsh.

Heat: The milk and cream need steady stirring as they warm. This helps prevent the mixture from catching on the bottom of the pan.

Watch the sauce texture

Boiling point: Bring the milk-and-cream mixture just to a boil, then reduce the heat to medium before adding the cheese. This keeps the sauce at a gentler heat while the Parmesan is incorporated.

Finish: Toss the pasta with the sauce off the heat. The recipe’s cue is that the sauce begins to thicken around the pasta; serve promptly while it is creamy.

Plan the 15-minute timing

Pasta first: Start cooking the pasta according to its packet instructions. Keep an eye on it while you prepare the sauce so both components are ready to combine.

Final toss: Add the drained, cooked pasta to the pan after taking it off the heat. Mixing at this stage lets the pasta pick up the sauce without continuing to cook it over the hob.

What to serve alongside

Vegetables: A crisp green salad or steamed green vegetables provide a fresh contrast to the creamy sauce. Keep any dressing or seasoning simple so it does not overwhelm the Parmesan.

To finish: Add the chopped parsley just before serving for a fresh, herbal note. Serve the pasta straight away, while the sauce is at its loosest.

Recipe notes & tips

• Measure the milk and cream before starting so they are ready when the garlic is fragrant.
• Stir the dairy mixture consistently as it heats to help stop it catching on the pan.
• Add the Parmesan after lowering the heat, as directed, and stir until combined.
• Taste the sauce before serving and adjust the salt and pepper to your preference.
• Mix the pasta into the sauce off the heat and serve once it begins to thicken.

Variations

• Use fettuccine: Swap in fettuccine or another long pasta, cooking it according to its packet.
• Add greens: Stir cooked peas or spinach through the pasta when combining it with the sauce.
• Add mushrooms: Cook sliced mushrooms separately and fold them in with the pasta.
• Add a sharper finish: Serve with extra shredded Parmesan at the table.
• Change the herbs: Use chopped chives instead of parsley for a different fresh garnish.

Common mistakes to avoid

• Browning the garlic: It can turn harsh; cook it for about 30 seconds, just until fragrant.
• Leaving the sauce unstirred: It may catch on the pan; stir steadily as the milk and cream heat.
• Adding cheese at a boil: Lower the heat to medium first, as directed, then mix in the Parmesan.
• Overheating after combining: The method calls for tossing the pasta in off the heat; remove the pan before adding it.
• Waiting too long to serve: The sauce thickens as it stands; serve once it begins to cling to the pasta.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan, stirring; add a small splash of milk if the sauce has thickened too much.

Frequently asked questions