Description
A quick, small-batch garlic Alfredo sauce that skips the flour for a silky, lump-free texture. Perfect for two people, this recipe uses heavy cream and fresh Parmesan to create a rich, garlicky comfort meal in just 20 minutes.
Ingredients
Scale
- 8 oz (225g) dry fettuccine or linguine
- 1/2 cup (120 ml) heavy whipping cream (full-fat)
- 2 tablespoons (30g) unsalted butter
- 6 cloves garlic, finely minced
- 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese
- Salt and black pepper, to taste
- Reserved pasta water (approx. 1/4 cup)
Instructions
- Fill a large pot with water, bring to a rolling boil, and add generous salt. Cook fettuccine according to package directions until al dente. Drain, reserving 1/4 cup of starchy pasta water, and set pasta aside.
- While pasta cooks, place a small saucepan over medium-low heat. Add butter and melt slowly. Add minced garlic and stir constantly for 3-4 minutes until fragrant and slightly golden, but not browned.
- Pour in heavy cream and increase heat to medium. Bring to a gentle simmer and cook for 4-5 minutes until the cream reduces slightly and coats the back of a spoon.
- Remove the pan from the heat and let it cool for 30 seconds. Gradually whisk in the grated Parmesan cheese in handfuls, allowing each to melt before adding the next, until the sauce is glossy and smooth.
- Add the drained pasta to the sauce and toss vigorously with tongs. If the sauce is too thick, add reserved pasta water one tablespoon at a time. If too thin, continue tossing to absorb. Serve immediately topped with extra Parmesan and black pepper.
Notes
Do not let the garlic brown as it will become bitter. Always remove the pan from heat before adding cheese to prevent it from seizing or becoming grainy. Use freshly grated Parmigiano-Reggiano; pre-grated cheese contains anti-caking agents that prevent proper melting. Save pasta water to help the sauce cling to the noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 of the recipe (a
- Calories: 650
- Sugar: 3
- Sodium: 580
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 65
- Fiber: 3
- Protein: 22
Keywords: garlic alfredo, no flour alfredo, alfredo for two, small batch pasta, creamy pasta sauce, quick dinner, gluten-free pasta option