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alfredo penne pasta recipe

alfredo penne pasta recipe
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A creamy, dreamy, and easy-to-prepare alfredo penne pasta recipe perfected for busy family weeknights. This fuss-free dish uses simple ingredients and delivers restaurant-quality taste in under 30 minutes, bringing joy to even the pickiest eaters.

Ingredients

Scale

1 pound Penne Pasta
1/2 cup Unsalted Butter
2 cups Heavy Cream
3 cloves Minced Garlic
1 1/2 cups Freshly Grated Parmesan Cheese
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
2 tablespoons Chopped Fresh Parsley
1/2 cup Reserved Pasta Water

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 to 1 cup of the starchy pasta water. Drain the pasta and set it aside
  2. While the pasta cooks, start your alfredo sauce. In a large skillet or saucepan over medium heat, melt the unsalted butter completely, ensuring it does not brow
  3. Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant. Do not burn the garlic
  4. Pour in the heavy cream. Bring the cream mixture to a gentle simmer, stirring occasionally, but do not let it boil vigorously
  5. Reduce the heat to low. Gradually add the freshly grated Parmesan cheese to the cream mixture, whisking constantly until the cheese melts and the sauce thickens slightly, becoming smooth and creamy. If too thick, add a tablespoon of reserved pasta water at a time
  6. Season the alfredo sauce with salt and freshly ground black pepper to taste, remembering Parmesan cheese is salty
  7. Add the cooked, drained penne pasta directly into the skillet with the alfredo sauce. Toss gently to coat the pasta completely. Add a little more pasta water if needed to loosen the sauce
  8. Garnish with fresh chopped parsley, if desired. Serve hot immediately

Notes

For best results, always use freshly grated Parmesan cheese and cook penne pasta until al dente.

Reserve about 1/2 cup of starchy pasta water; it's crucial for emulsifying the sauce and adjusting consistency.

When adding cheese, keep the heat low and whisk constantly to ensure a smooth, creamy sauce and prevent separation.

Serve immediately for optimal texture. Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk or water.

Find it online: https://powerecipe.com/alfredo-penne-pasta-recipe/