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Penne Alfredo

Penne in a butter, cream and parmesan sauce, with nutmeg and black pepper.

Vegetarian

Penne Alfredo
Cooking time
36 min
Hands-on time
36 min
Difficulty
Easy
Cuisine
American
Calories
950
Contains
Gluten, Dairy

Alfredo is a temperamental sauce: the cream splits if it boils, the cheese clumps if it goes in over the heat, and the sauce sets on the plate within two minutes. So low heat, cheese off the heat, and straight to the table.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Keep a cup of the cooking water before draining.
  • Wide frying pan — The garlic softens in it without coloring, before the cream.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Melt the butter over low heat and add the garlic without letting it brown.

    4 min
    You’ll know it’s ready when

    The butter has foamed and the garlic smells fragrant.

  3. Add the cream and let it heat without boiling until it thickens slightly.

    6 min
    You’ll know it’s ready when

    The cream coats the spoon and hasn't boiled.

    Tip: Boiling splits the cream — low heat only.

  4. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  5. Turn off the heat, add the Parmesan and stir until it melts, then add the pasta and the cooking water.

    5 min
    You’ll know it’s ready when

    The cheese has melted and the sauce is smooth.

    Tip: Cheese clumps when heated — it should always be added after the heat is turned off.

  6. Serve immediately with nutmeg and black pepper.

    3 min
    You’ll know it’s ready when

    The sauce coats the pasta and hasn't dried out.

    Tip: Alfredo thickens fast — serve within two minutes.

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