Why isn't there cream in this Alfredo sauce?

Traditional Italian Alfredo sauce is made with just butter and cheese, like in this recipe. Adding heavy cream and garlic is an American variation.

Why did my sauce come out clumpy?

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.

What other herbs go well with basil in Alfredo sauce?

Parsley is the best choice if you want to add another herb or if you're a little short on basil.

Alfredo Sauce with Basil

Name: Alfredo Sauce with Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper

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

Units Scale

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
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

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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 1/4 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 1/4 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