Name: Creamy Alfredo Sauce with Penne (Rich, Silky & Restaurant-Style)
Ingredients: 12 oz (340g) penne pasta; ½ cup (1 stick / 115g) unsalted butter; 1½ cups heavy cream; 1½ cups freshly grated Parmesan cheese (plus extra for serving); 2 garlic cloves, minced; ¼ tsp ground nutmeg (optional but classic); Salt & black pepper to taste; Optional: pinch of red pepper flakes, fresh parsley

Ingredients

Scale

(Serves 4)

12 oz (340g) penne pasta
½ cup (1 stick / 115g) unsalted butter
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese (plus extra for serving)
2 garlic cloves, minced
¼ tsp ground nutmeg (optional but classic)
Salt & black pepper to taste
Optional: pinch of red pepper flakes, fresh parsley

Instructions

Cook pasta: Boil penne in salted water until al dente. Reserve ½ cup pasta water before draining.
Make sauce: In a large skillet, melt butter over medium heat. Add garlic; cook 30 seconds until fragrant (don’t brown!).
Simmer cream: Pour in heavy cream; bring to a gentle simmer. Cook 2–3 minutes, stirring occasionally.
Finish Alfredo: Reduce heat to low. Gradually whisk in Parmesan until melted and smooth. Stir in nutmeg, salt, and pepper.
Combine: Add drained pasta to sauce. Toss to coat, adding reserved pasta water as needed to loosen.
Garnish with extra Parmesan, black pepper, red pepper flakes, and fresh parsley.

💡 Pro Tips:
– Use real Parmigiano-Reggiano for best flavor and meltability.
– For extra silkiness, stir in 2 tbsp cream cheese with the Parmesan!
– Add grilled chicken, shrimp, or sautéed mushrooms for a heartier meal.

Prep Time & Nutrition (per serving):