Description
My Alfredo sauce is a rich and creamy white sauce made with nutty Parmesan, tangy and spicy Pecorino Romano, a touch of garlic, butter, heavy whipping cream, pasta water and fresh parsley. Large, tube pasta combines with this savory cheese sauce to make this incredible Paccheri Pasta Alfredo recipe.
Ingredients
Scale
- 12 ounces Paccheri pasta
- 4 tablespoons butter
- 1 garlic clove, minced
- 1 1/2 cups heavy whipping cream
- 2 tablespoons pasta water
- 1/2 cup Parmesan cheese, freshly grated, plus more for thickening
- 1/2 cup Pecorino Romano cheese, freshly grated
- 1 tablespoon freshly parsley, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Start boiling water for the pasta.
- Prep all of the remaining ingredients (eg. mince the garlic, grate the cheese).
- Salt the water for the pasta and add the pasta. STIR so they do not stick together (do this often).
- Melt the butter in a deep saucepan on medium to medium-low heat.
- Add the minced garlic and infuse in the butter for a minute or, two. (Do NOT brown).
- Add the heavy whipping cream.
- Turn up the heat just a touch. Cream will start to thicken. About five minutes.
- Turn off the heat. Slowly…a little bit at a time…incorporate the cheese with a whisk.
- Thin or thicken the sauce using my tips in the post.
- Transfer the al dente pasta directly into the sauce using a slotted spoon (you may not use all of the pasta).
- Gently stir to coat the pasta. Did you hear the slapping sounds???
- Garnish with fresh parsley (optional garnish with crushed red pepper).
- Serve immediately.
- ENJOY!
Notes
- If replacing the Paccheri with another pasta, timing will change (eg. fresh fettuccine will only take a few minutes to cook…adjust accordingly)
- SEE POST FOR ADDITIONAL NOTES AND TIPS!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Easy
Nutrition
- Serving Size: 1 serving