Classic Creamy Alfredo Sauce

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook your pasta until just shy of tender (al dente). Reserve about 1/2–1 cup of the starchy pasta water before you drain — it's liquid gold for finishing the sauce. Drain pasta and set aside, keeping it warm.

2. 2

   In a wide skillet over medium-low heat, melt the butter gently. If using garlic, add it now and sauté for 30–45 seconds until fragrant — don’t let it brown, dear.

3. 3

   Pour in the heavy cream and warm it until it just begins to steam and tiny bubbles form at the edge, 2–3 minutes. Keep the heat low; we want gentle warmth, not a boil.

4. 4

   Reduce heat to low. Whisk in about half the Parmesan until melted and smooth. Add the remaining cheese a bit at a time, whisking steadily so the sauce stays silky — too-fast cheese additions can cause clumping.

5. 5

   If the sauce looks too thick, whisk in reserved pasta water a few tablespoons at a time until you reach a luscious, coat-the-pasta consistency. Taste and season with salt, plenty of freshly ground black pepper, and a pinch of nutmeg if using.

6. 6

   Add the drained pasta to the skillet and toss gently but thoroughly over low heat until every strand or piece is cloaked in sauce. If it needs loosening, add another splash of pasta water.

7. 7

   Turn off the heat and finish with a pat of butter (for shine) if you like, and scatter chopped parsley for color. Serve immediately with extra grated Parmesan at the table.