HOW TO STORE ANY LEFTOVERS

Got leftovers? No problem! Transfer the cooled Alfredo spaghetti to an airtight container and store it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or water to loosen up the sauce.

CAN I MAKE THIS AHEAD OF TIME?

Yes, you can! Make the Alfredo sauce and cook the spaghetti ahead of time, then store them separately in the fridge for up to 2 days. When you're ready to eat, gently reheat the sauce, stir in a splash of milk or cream to loosen it, and then toss in the pasta until everything is hot and creamy again.

CAN I USE SPAGHETTI FOR ALFREDO?

Yes. While Alfredo is traditionally served with fettuccine, spaghetti works really well because the creamy Parmesan sauce coats the strands easily.

HOW DO I KEEP ALFREDO SAUCE CREAMY?

Keep the heat low when adding the Parmesan and stir until it melts smoothly. If the sauce becomes too thick, add a splash of reserved pasta water or cream until it reaches your preferred consistency.

Spaghetti Alfredo (Easy Creamy Pasta in 25 Minutes)

Name: Spaghetti Alfredo (Easy Creamy Pasta)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb (450 g) spaghetti; 1 tablespoon olive oil, optional, for tossing the cooked spaghetti; 2 tablespoons (28 g) unsalted butter; 4–5 garlic cloves, minced; ¼ teaspoon salt, plus more for the pasta water; ¼ teaspoon freshly ground black pepper; 2 cups (500 ml) heavy cream; 1 cup (100 g) freshly grated Parmesan cheese

Description

This spaghetti Alfredo is a quick and easy family dinner made with tender spaghetti tossed in a rich, creamy Parmesan sauce. Made with simple pantry ingredients and ready in minutes, it's my mom's budget-friendly take on classic Alfredo pasta and perfect for busy weeknight dinners.

Ingredients

Units Scale

1 lb (450 g) spaghetti
1 tablespoon olive oil, optional, for tossing the cooked spaghetti
2 tablespoons (28 g) unsalted butter
4-5 garlic cloves, minced
1/4 teaspoon salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper
2 cups (500 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese

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Instructions

Cook the Spaghetti – Cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Reserve a little pasta water, then drain. Toss with a small amount of olive oil if needed to prevent sticking.
Sauté the Garlic – Melt the butter in a large pan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it brown.
Make the Creamy Sauce – Pour in the heavy cream and season with salt and black pepper. Bring to a gentle simmer and cook for a few minutes until the sauce begins to thicken.
Add the Parmesan – Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce becomes too thick, add a splash of reserved pasta water.
Add the Spaghetti – Add the cooked spaghetti to the Alfredo sauce and toss until every strand is well coated. Cook for another minute over low heat until everything is heated through.
Serve – Serve the spaghetti Alfredo immediately with extra freshly grated Parmesan and black pepper, if desired.

Notes

Use Freshly Grated Parmesan – Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded cheese.

Keep the Heat Low – Add the Parmesan over low heat and stir gradually to help create a smooth, creamy Alfredo sauce.

Save Some Pasta Water – If the sauce becomes too thick, stir in a splash of reserved pasta water until it reaches your preferred consistency.

Add Vegetables – Sautéed mushrooms, broccoli, spinach or peas are easy additions if you want to add vegetables.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Family Dinners, Main Course
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: per servin g
Calories: 690 kcal
Sugar: 3 g
Sodium: 390 mg
Fat: 42 g
Saturated Fat: 25 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 120 mg