Alfredo (classic or pumpkin)

Italian · Pasta · 30 min · Serves 4

Creamy, buttery Alfredo is the kind of dish that feels fancy but comes together in the time it takes to boil pasta—no fancy techniques required. Whether you go classic or stir in roasted pumpkin for a seasonal twist, it's comfort food that wins over everyone at the table.

Ingredients

• 6 tbspbutter
• 3garlic cloves, minced
• 1.5 cupsheavy cream
• 1 cupparmesan cheese, freshly grated
• to tastesalt
• to tasteblack pepper
• 1/4 tspnutmeg
• 1 lbfettuccine or pappardelle pasta
• 1/2 cuppumpkin puree (optional, for pumpkin version)
• 2 tbspfresh parsley, chopped (optional)

Method

1. 1

   Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook, stirring, until fragrant but not browned.

   1-2 min

3. 3

   Pour in cream and bring to a gentle simmer, stirring occasionally. If making pumpkin version, whisk in pumpkin puree now.

   3-4 min

4. 4

   Remove from heat and stir in grated parmesan in small handfuls until smooth and creamy. Add nutmeg, salt, and pepper to taste.

5. 5

   Add cooked pasta to the sauce, tossing gently and adding pasta water a little at a time until you reach your desired creaminess.

   2 min

6. 6

   Divide among bowls, garnish with fresh parsley and extra parmesan if you like, and serve right away.