Perfect 20-Minute Creamy Alfredo

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine or linguine

→ Sauce

02 - 1/4 cup unsalted butter

03 - 1 cup heavy cream

04 - 2 cloves garlic, finely minced

05 - 1 cup freshly grated Parmesan cheese

06 - 1/4 teaspoon freshly ground black pepper

07 - 1/2 teaspoon salt, or to taste

08 - Pinch of ground nutmeg (optional)

→ Garnish

09 - 2 tablespoons fresh parsley, finely chopped

10 - Extra Parmesan cheese, for serving

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.

03 - Pour in heavy cream and bring to a gentle simmer. Stir in salt, black pepper, and nutmeg. Let simmer for 2 to 3 minutes, stirring occasionally.

04 - Reduce heat and add grated Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes smooth.

05 - Add drained pasta to the skillet and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water, if necessary.

06 - Remove from heat. Sprinkle with chopped parsley and serve immediately with extra Parmesan cheese on top.

# Expert Advice:

01 -

It comes together faster than ordering takeout, and tastes like you spent all afternoon in the kitchen.
The sauce is so creamy and smooth, you'll forget it only has five main ingredients.
It's endlessly adaptable—toss in chicken, shrimp, or vegetables and it still works beautifully.

02 -

Never add the Parmesan over high heat or it will seize up into rubbery strings instead of melting smoothly.
Reserving pasta water isn't optional—it's the secret to a sauce that coats instead of clumps.
If your sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat and it'll come back together.

03 -