The Ultimate Comfort Food: How to Make Creamy Pasta Alfredo
Rich, creamy Alfredo Pasta has got to be one of the most delicious, indulgent, and rewarding comfort foods out there. Pure butter, heavy cream, and savory Parmesan melt and combine for perfect doneness. al dente noodles and piled into a delicious mound. A generous layer of freshly ground black pepper is the finishing touch. MMM. What could be better, right? If you’re in the mood for rich flavor, Pasta Alfredo is perfect. To increase the nutritional value of this dish, simply add fresh seasonal veggies and lean proteins like grilled chicken or shrimp. Regardless of how you like your Alfredo, it’s a delicious helping of pure culinary joy.
Legend has it that Alfredo pasta originated in Rome in 1914 by a restorer named Alfred Di Lelio. His version, originally created for his pregnant wife, was a much simpler dish using just three high-quality ingredients: butter, Parmesan cheese, and fresh black pepper. Hot pasta and a splash of starchy pasta water would melt the butter and cheese into a simple but delicious dish. He finally opened a restaurant in New York, which is where the Italian-American version, made with cream, became famous. In Italy, it is still made only with butter and cheese.
The Alfredo pasta we know today is a rich dish that is often made with garlic and shallots and the addition of heavy cream, crème fraîche, cream cheese, or even a bechamel sauce. There are a wide variety of recipes and cooking methods to choose from.
This recipe follows Alfredo Di Lelio’s simple approach, but adds just enough heavy cream, and that essential hint of starchy pasta water, to achieve the rich, dense, and velvety consistency that is so essential to the modern dish.
Ingredients: 4 servings for dinner, 6 for lunch, 8 for garnish
1 pound of pasta. Fresh fettuccine, noodles, or linguine are ideal.
1/2 cup (1 stick) salted butter
1 small shallot, minced (optional)
2 garlic cloves, minced
2 cups (1 pint) heavy cream or whipped cream
2 cups Parmesan cheese, FRESHLY grated
A generous handful of FRESH Italian parsley, washed, dried and chopped. (Reserve some twigs to decorate)
Salt and lots of FRESH ground black pepper
Instructions
1. Bring a large, deep pot of cold water to a boil. (Use at least 4 quarts or liters per pound of pasta.)
2. Once the water is boiling, add 2 heaping tablespoons of salt and pour in the pasta.
3. Bring the water back to a boil, stirring occasionally to prevent sticking.
4. Cook pasta according to package or until just barely al dente (just sign to bite).
5. If adding raw or frozen vegetables, add 2 minutes before pasta is done and drain all together. This will slow down the cooking process, so check the pasta carefully before draining it.
6. While pasta is cooking, melt butter in large saucepan over medium heat.
7. Add the minced shallot and cook for 2 minutes, stirring gently.
8. Add garlic and stir for a minute or two until fragrant. (Don’t let the garlic brown or burn or it will turn bitter!)
9. Add the cream and stir. Heat the cream sauce until bubbly around the edges. Don’t let it boil! Add half the cheese and stir to combine while melting. Season lightly with salt and pepper. Remove the sauce from the heat once hot.
10. One minute before pasta is done, carefully reserve 1/2 cup of the starchy pasta water and set aside.
11. Drain the pasta in a colander and place it back in the hot pot, off the heat. Add the cream sauce. Use a spatula to scrape the edges of the pan for every last drop of deliciousness.
12. Mix pasta and cream sauce until strands are completely covered. Add half of the remaining grated cheese and mix.
13. Add reserved pasta water, a splash at a time, to smooth sauce to a creamy, satiny consistency.
14. Add the chopped fresh parsley, mix quickly and serve. Top with the chicken or shrimp if using.
15. Garnish with a generous amount of freshly ground black pepper, the rest of the grated cheese, and a few sprigs of parsley. Serve immediately.
A plate of Alfredo pasta is the best experience of The good life, sweet life, so be sure to eat slowly and savor every bite. Appreciate the exquisite “mouthfeel” of the Pasta al dente, the creamy garlic sauce and a bite of freshly ground pepper. Perfect!
Good appetite!