Description
Indulge in this Creamy Pink Alfredo Pasta with our step-by-step recipe. Super easy to make with the best flavor!
Ingredients
- 1 pound pasta (fettuccine, linguine, or penne)
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of freshly grated nutmeg (optional)
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup reserved pasta water (more if needed)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining.
- While pasta cooks, melt butter in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 3-5 minutes.
- Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1-2 minutes, pressing it into the pan.
- Reduce heat to low. Gradually whisk in heavy cream and whole milk. Add salt, pepper, and nutmeg. Gently bring to a low simmer, stirring frequently; do not boil.
- Add drained al dente pasta to the sauce. Toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Remove from heat. Stir in freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasonings.
- Serve immediately, garnished with fresh parsley and extra Parmesan, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes