This creamy basil alfredo gets its richness from butter, Parmesan, and a generous handful of fresh basil, with no extra ingredients necessary. The sauce comes together as you toss the pasta, becoming glossy and thick as the Parmesan melts into butter and hot pasta water.
I always thought of Alfredo sauce as a heavy, cream-filled sauce that just wasn't for me and my sensitive stomach. But when I took a pasta-making class a few years ago, I learned that true Italian Alfredo is not made with cream. Heavy cream is an American addition.
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Instead, I learned to toss pasta with butter, freshly grated Parmesan, and some of the hot pasta cooking water. I stirred and watched in surprise as the cheese melted into the butter and hot water and, along with the starch from the pasta, magically formed a sauce.
I couldn't believe how creamy and rich the sauce was without the heavy cream. While it isn't a light dish, it didn't have the heaviness I had come to expect from Alfredo.
I tweaked the recipe from my class by adding in a bunch of chopped basil right at the end. The result feels summery and even a bit lighter than the original, though just as creamy and satisfying.
😍Why You'll Love This Alfredo Recipe
- You only need a few ingredients and a few minutes.
- Fresh basil keeps the sauce tasting bright and fresh.
- This is a simple, straightforward Alfredo sauce recipe.
Who doesn't love a creamy and comforting bowl of pasta? That's why I also have recipes for a satisfying garlic parmesan chicken pasta, a unique bacon corn pasta with white beans, and a roasted pumpkin pasta that's great for the cooler months.
🌿Ingredients
Here's everything you need to make this basil Alfredo sauce.
- Basil: A small bunch of fresh basil should yield at least ½ cup when finely chopped. Feel free to add more for even more basil flavor, or add a bit of green garnish to the finished dish.
- Parmesan cheese: You need a fresh block of Parmesan to make the Alfredo sauce. Pre-grated or shredded cheese is typically coated with starches and preservatives that can keep it from melting properly. The first time I made this recipe, I used a pre-shredded cheese, and it all clumped together instead of melting. Be patient and don't waste your time or money.
- Butter: Use unsalted butter so you can control the salt level. You want pure butter made from cream, not butter with added oils.
- Pasta: I like to use fettuccine in this recipe and stick with the classic Alfredo pasta. Linguine would also be fine. Avoid thin or delicate noodles, as they will break when you toss the pasta in the butter and cheese to make the sauce.
See the recipe card below for the full list of ingredients and quantities.
🍴 How to Serve
This basil alfredo pairs with just about anything. A side of sautéed vegetables, such as zucchini, asparagus, or green beans, works well. For something heartier, top it with sliced grilled chicken for a more substantial dinner. Shrimp is another easy addition if you want to keep things quick.
Or let the pasta be the whole show, with a simple green salad and crusty bread on the table. A slice of my parmesan rosemary bread would be perfect.
🔪 Instructions
- Step 1: Heat a large pot of well-salted water over high heat. As the water heats, place a large heat-safe bowl on top of the pot and add the butter. Allow the butter to melt as the water heats, then remove the bowl and set aside.
- Step 2: When the water boils, add your pasta and cook according to the package directions. Don't overcook.
- Step 3: Grate the Parmesan cheese.
- Step 4: Finely chop the basil.
- Step 5: Add the cooked pasta to the bowl with the butter.
- Step 6: Add ¼ cup hot pasta water to the bowl and toss to coat the pasta well.
- Step 7: Add the cheese a little at a time, tossing several times until incorporated before adding more.
- Step 8: Continue stirring gently, but quickly, until the sauce looks creamy and thick. If needed, add more pasta water to the bowl, ¼ cup at a time.
- Step 9: Add the chopped basil and gently toss to combine into the sauce and pasta.
- Step 10: Serve garnished with additional cheese and basil.
✨ Helpful tips
- Add the cheese a little at a time to avoid clumping. Be sure to grate your own Parmesan for this recipe. Pre-grated cheese is often coated in starches that can prevent it from melting properly.
- Use a sturdy pasta that can withstand tossing. Don't try this with delicate noodles, as they'll fall apart.
- Transfer the cooked pasta directly to the sauce rather than draining it in a colander. The water on the pasta helps to create the sauce.
🥡 Storage
Store leftover Alfredo pasta in the fridge for up to three days, along with a cup of the pasta cooking water for reheating. Reheat the pasta in the microwave or on the stove over low heat. Either way, add a couple of splashes of the reserved water and toss to rehydrate the Alfredo sauce before heating.
🙋🏻♂️ FAQ
Traditional Italian Alfredo sauce is made with just butter and cheese, like in this recipe. Adding heavy cream and garlic is an American variation.
Pre-grated cheese can cause lumps. Adding all the cheese at once can also cause it to clump into a ball instead of melting into the butter and pasta water. If this happens, there isn't much you can do to save the sauce. It will still taste good, though.
Parsley is the best choice if you want to add another herb or if you're a little short on basil.
🍹 Pairing
Try serving this pasta with one of my drink recipes:
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📖 Recipe
Alfredo Sauce with Basil
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy basil alfredo gets its richness from butter, Parmesan, and a generous handful of fresh basil, with no extra ingredients necessary. The sauce comes together as you toss the pasta, becoming glossy and thick as the Parmesan melts into butter and hot pasta water.
Ingredients
- 8 tablespoons butter, cut into pieces
- 1 pound pasta noodles (such as fettuccine, spaghetti, or linguine)
- 8 ounces fresh Parmesan cheese, plus a little more for serving
- A small bunch of fresh basil, plus a few more leaves for garnishing
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Start the pasta water. Place a large pot of well-salted water over high heat and bring it to a boil. Place a large bowl over the pot as it heats. Add the butter and let it melt. Then remove the bowl and set it aside.
- Cook the pasta. When the water boils, add the noodles and cook them according to the package directions, but don't drain them.
- Prep the other ingredients. While the pasta cooks, grate the Parmesan cheese until you have about 2 cups. Then, finely chop the basil.
- Add the pasta to the butter. When the pasta is cooked al dente, use tongs to remove it from the water and add it to the bowl of melted butter. Scoop out ¼ cup of pasta water and add it to the bowl.
- Make the sauce. Working quickly, use tongs to gently toss the noodles, coating them in the butter. Keep stirring, adding the cheese a little at a time. Make sure it's incorporated each time before adding more. As you stir and add cheese, the sauce should become creamy. If it's too thick at any point, add another ¼ cup of hot pasta water to thin it back out.
- Serve. Once it's creamy and you've added all the cheese, toss in the basil, salt, and pepper. Stir a few more times to mix it in, then plate the creamy Alfredo pasta. Top with more basil and grated cheese, and enjoy.
Notes
Don't try to add the cheese all at once to the pasta or it will clump together in a ball.
Serve the Alfredo pasta as soon as it's ready. It will thicken if it sits for too long, but you can thin it back out with a splash of pasta water.
Save a cup of pasta water if you plan on leftovers. Then, add a little to the pasta when reheating to help hydrate the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Boiling
- Cuisine: Italian
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