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Emily Carter

Penne Alfredo Recipe

Creamy Penne Alfredo is a rich and comforting pasta dish made with tender penne, butter, heavy cream, fresh Parmesan cheese, and garlic. It comes together in about 30 minutes, making it an easy weeknight dinner or a satisfying meal for family and friends.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon Italian seasoning optional
  • 2 tablespoons chopped fresh parsley optional
  • ½ cup reserved pasta water

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Colander
  • Cheese grater
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or silicone spatula
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook the penne until al dente according to the package directions.
  2. Before draining the pasta, reserve ½ cup of the pasta cooking water.
  3. Melt the butter in a large skillet over medium-low heat.
  4. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let it brown.
  5. Pour in the heavy cream and cook over low heat until small bubbles appear around the edges. Do not let it boil.
  6. Gradually stir in the grated Parmesan cheese until completely melted and smooth.
  7. Season with black pepper, salt, and Italian seasoning if using.
  8. Add the cooked penne and toss until every piece is coated with the sauce.
  9. Stir in a little reserved pasta water if the sauce is too thick.
  10. Garnish with fresh parsley and extra Parmesan before serving.

Notes

  • Freshly grated Parmesan melts much better than pre-shredded cheese.
  • Keep the heat low after adding the cream and cheese.
  • Save pasta water before draining the pasta.
  • Add the cheese gradually for the smoothest sauce.
  • Alfredo sauce thickens as it cools, so serve it immediately.