Creamy Penne Pasta with Alfredo Sauce
This Creamy Penne Pasta with Alfredo Sauce is a rich, restaurant-worthy dish made entirely from scratch in just 30 minutes. A velvety sauce of butter, garlic, heavy cream, and freshly grated Parmigiano-Reggiano coats every ridge of al dente penne for a meal that's deeply satisfying yet surprisingly simple to pull off on any weeknight.
Equipment
- Large pot 4–5 quart capacity for boiling pasta
- Large skillet or sauté pan 12-inch recommended
- Colander or strainer For draining pasta
- Microplane or box grater For freshly grating parmesan
- Wooden spoon or silicone spatula
- Chef's knife and cutting board For mincing garlic
- Ladle or heatproof cup For scooping pasta water before draining
Ingredients
- 12 oz penne pasta 340g; penne rigate preferred for better sauce adhesion
- 4 tablespoons unsalted butter 57g
- 4 cloves garlic minced
- 2 cups heavy cream 480ml
- 1½ cups Parmigiano-Reggiano cheese about 135g, freshly grated; plus more for serving
- ½ teaspoon fine sea salt plus more for pasta water
- ¼ teaspoon freshly ground black pepper plus more for serving
- ¼ teaspoon freshly grated nutmeg
- ½ cup reserved pasta water 120ml; scooped from pot before draining
For Garnish
- fresh flat-leaf parsley chopped; to taste
Instructions
- Fill a large pot with 4–5 quarts of water and bring to a rolling boil over high heat. Once boiling, add 1–1½ tablespoons of salt — the water should taste pleasantly salty.
- Add the penne and cook according to package directions until al dente (usually 10–11 minutes), then scoop out ½ cup of pasta water before draining. Drain but do not rinse the pasta.
- Melt the butter in a large skillet over medium-low heat, then add the minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant and just barely golden — do not let it brown.
- Pour in the heavy cream, increase heat slightly to medium, and bring to a gentle simmer. Cook for 3–4 minutes, stirring frequently, until the cream thickens slightly and coats the back of a spoon.
- Stir in the salt, black pepper, and freshly grated nutmeg. Taste and adjust seasoning, keeping in mind that the parmesan added next will contribute additional saltiness.
- Reduce heat to its lowest setting, then add the grated Parmigiano-Reggiano in 3–4 additions, stirring well after each until fully melted and the sauce is smooth and glossy.
- Add the drained penne to the skillet and toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick. Let rest over very low heat for 1 minute.
- Divide among warmed bowls and top with extra grated parmesan, a pinch of black pepper, and fresh chopped parsley. Serve immediately.
Notes
- Always grate your own parmesan from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and will make the sauce grainy.
- Keep the heat very low when adding the parmesan. High heat causes the cheese proteins to seize and clump — low and slow is essential for a silky sauce.
- Don't skip the reserved pasta water. The starch helps loosen the sauce and encourages it to cling evenly to the pasta without thinning out the flavor.
- Pull the pasta out of the boiling water 1 minute before the package suggests for al dente — it will continue cooking briefly in the hot sauce.
- Warm your serving bowls before plating by filling them with hot water for a minute, then emptying. Alfredo sauce thickens quickly as it cools.
- For a lighter version, substitute half the heavy cream with whole milk. The sauce will be slightly thinner but still delicious.
- Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze — cream sauces separate when thawed.
- To reheat, warm in a skillet over low heat with a splash of cream or milk, stirring constantly until the sauce comes back together.
- To make it a complete meal, add sliced grilled chicken, sautéed shrimp, roasted broccoli, or crispy bacon directly to the finished pasta.
- A pinch of nutmeg is traditional in classic white cream sauces — it adds subtle warmth that rounds out the richness without being detectable as a spice.
Nutrition
Serving: 1ServingCalories: 720kcalCarbohydrates: 62gProtein: 20gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 145mgSodium: 620mgPotassium: 220mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 3mgCalcium: 35mgIron: 10mg
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