Creamy Alfredo Pasta with Fresh Basil
Creamy Alfredo Pasta with Fresh Basil
Ingredients
For the Pasta
- 12 ounces pasta, such as penne or fettuccine
- 1 tablespoon salt, for pasta water, plus more to taste
For the Creamy Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min
- 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the heavy cream. Bring the cream to a gentle simmer, stirring occasionally. Reduce heat to low.
⏱️ 3 min
- 5
Gradually whisk in the grated Parmesan cheese until smooth and melted. Stir in the chopped fresh basil and black pepper.
⏱️ 2 min
- 6
Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Alfredo Pasta with Fresh Basil
For the Pasta
- 12 ounces pasta, such as penne or fettuccine
- 1 tablespoon salt, for pasta water, plus more to taste
For the Creamy Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min - 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the heavy cream. Bring the cream to a gentle simmer, stirring occasionally. Reduce heat to low.
⏱️ 3 min - 5
Gradually whisk in the grated Parmesan cheese until smooth and melted. Stir in the chopped fresh basil and black pepper.
⏱️ 2 min - 6
Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min