Description
A creamy, garlicky penne alfredo made with butter, heavy cream, and freshly grated Parmigiano Reggiano. Richer and bolder than the classic — ready in under 30 minutes.
Ingredients
Units
Scale
- 12 oz penne pasta
- 4 tablespoons unsalted butter
- 6-8 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Parmigiano Reggiano
- Salt and black pepper to taste
- 1/2 cup pasta water, reserved
Instructions
- Cook penne in salted water until al dente. Reserve ½ cup pasta water before draining.
- Melt butter in a large pan over medium-low heat. Add garlic and cook gently for 5 minutes — no color, no rushing. It should be soft, sweet, and fragrant.
- Pour in the heavy cream and simmer gently for 2–3 minutes until slightly thickened.
- Reduce heat to low. Add Parmigiano Reggiano a handful at a time, stirring until fully melted and smooth.
- Add the cooked pasta and toss to coat. Add pasta water a splash at a time until the sauce is silky and clings to the pasta.
- Season with salt and pepper. Serve immediately.
Notes
- Freshly grated Parmigiano Reggiano only — pre-shredded won’t melt properly
- Low and slow on the garlic — 5 minutes, no color, no rushing
- Low heat when adding cheese prevents the sauce from breaking
- Pasta water is what makes the sauce glossy, not heavy
- Reheats well with a splash of cream or milk
- Prep Time: 10 minutes
- Cook Time: 20 minutes