This Tagliatelle Alfredo Recipe brings rich, creamy comfort with minimal fuss. The sauce is silky and buttery, clinging to wide ribbons of pasta for a glossy, indulgent bite. It’s simple, comforting, and perfect when you want a restaurant-style meal without the wait.
Top reasons to make this: it’s quick to pull together, uses just a handful of pantry ingredients, and is a crowd-pleaser for weeknights or low-key dinner parties. If you want an even simpler sauce option, try this homemade Alfredo sauce for a four-ingredient shortcut.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Made with simple, pantry-friendly ingredients
- Restaurant-style creaminess at home
- Great for leftovers and quick reheats
Ingredients for Tagliatelle Alfredo Recipe
- 250 g Tagliatelle (Fresh or dried)
- 1/2 cup Unsalted butter (Cubed)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (Freshly grated)
- Salt, to taste
- Black pepper (Freshly ground), to taste
- 2 tbsp Fresh parsley (Chopped, for garnish)
Step-by-Step Instructions of Tagliatelle Alfredo Recipe
- Bring a large pot of salted water to a rolling boil and cook the tagliatelle until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Melt the cubed butter in a large skillet over medium heat, stirring so it doesn’t brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring often so the cream and butter combine.
- Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the drained tagliatelle to the skillet and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water until it reaches a silky consistency.
- Plate the pasta, sprinkle with chopped fresh parsley, and serve immediately.
Tips for Success
- Use freshly grated Parmesan for the best melt and flavor; pre-grated cheese can be grainy.
- Keep heat gentle when simmering cream to avoid splitting the sauce.
- Save some pasta water it helps the sauce cling to the noodles and smooths texture.
- Serve right away; Alfredo is best fresh and warm.
Substitutions & Variations of Tagliatelle Alfredo Recipe
To Make It Vegan/Gluten-Free:
- For vegan: use plant-based butter, full-fat coconut cream or unsweetened cashew cream, and a vegan Parmesan alternative.
- For gluten-free: swap tagliatelle for a gluten-free pasta made from rice or corn.
Variations:
- Add cooked shrimp or shredded rotisserie chicken for protein.
- Stir in sautéed mushrooms or spinach for more veggies.
- Finish with a pinch of nutmeg or a squeeze of lemon for a subtle twist.
Storage Instructions of Tagliatelle Alfredo Recipe
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of milk or cream to revive the sauce.
Freezer: Alfredo sauces don’t freeze well after mixed with pasta (texture changes). Freeze sauce alone in a freezer-safe container for up to 1 month, then thaw and reheat, stirring in fresh cream.
Make-Ahead: Cook pasta and sauce separately. Keep them refrigerated and combine just before serving for best texture.
Frequently Asked Questions (FAQ) of Tagliatelle Alfredo Recipe
Can I use a different cheese?
Parmesan gives the classic flavor, but Pecorino Romano or a mix of both works fine—adjust salt accordingly.
Why did my sauce separate?
High heat or adding cold cheese all at once can split the sauce. Keep heat low and stir cheese in gradually.
Is this recipe good for leftovers?
Yes leftovers reheat well if you add a splash of cream or milk and warm slowly to keep the sauce smooth.
Final Thoughts
This Tagliatelle Alfredo Recipe is a quick way to bring a little luxury to an ordinary night. It’s creamy, satisfying, and perfect for busy cooks who want a tasty dinner without a lot of effort. Try it, leave a comment, and don’t forget to give it a star rating if it became a new weeknight favorite.
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Tagliatelle Alfredo
A quick and comforting Tagliatelle Alfredo recipe that brings rich, creamy comfort with minimal fuss, perfect for weeknights or low-key dinner parties.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 250 g Tagliatelle (Fresh or dried)
- 1/2 cup Unsalted butter (Cubed)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (Freshly grated)
- Salt, to taste
- Black pepper (Freshly ground), to taste
- 2 tbsp Fresh parsley (Chopped, for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil and cook the tagliatelle until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Melt the cubed butter in a large skillet over medium heat, stirring so it doesn’t brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring often so the cream and butter combine.
- Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the drained tagliatelle to the skillet and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water until it reaches a silky consistency.
- Plate the pasta, sprinkle with chopped fresh parsley, and serve immediately.
Notes
Use freshly grated Parmesan for the best melt and flavor; serve right away as Alfredo is best fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian