Alfredo Spaghetti recipe – Page 2

Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining, as it can help adjust the sauce’s consistency later.
Make the Alfredo Sauce: While the spaghetti cooks, melt the butter in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
Add the Cream: Pour the heavy cream into the skillet with the garlic and butter. Stir and let it simmer gently for 3-4 minutes, allowing the cream to thicken slightly.
Incorporate the Parmesan: Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. If the sauce seems too thick, you can add a bit of the reserved pasta water to loosen it.
Season and Combine: Season the sauce with salt and pepper to taste. Add the cooked spaghetti to the skillet, tossing it in the Alfredo sauce until the noodles are fully coated.
Serve: Transfer the Alfredo Spaghetti to plates or a serving dish, and garnish with freshly chopped parsley. Serve immediately while warm. For added protein or veggies, top with grilled chicken, shrimp, or steamed broccoli.

Grated Parmesan: For the best flavor and texture, use freshly grated Parmesan cheese. Pre-shredded Parmesan can sometimes lead to a grainy sauce.
Consistency: If your Alfredo sauce becomes too thick, add a splash of the reserved pasta water or more cream to achieve your desired consistency.
Make It Lighter: If you prefer a lighter version of this dish, you can use half-and-half instead of heavy cream, but the sauce won’t be as rich.
Additions: Alfredo Spaghetti is a great base for add-ins. Try adding sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor.