Easy Alfredo Recipe with Pappardelle

Easy Alfredo Recipe Pappardelle

About This Recipe

This Pappardelle Alfredo is rich, silky, and surprisingly easy — a true weeknight-meets-special-occasion dish. I actually frequently make this on my birthday because it’s easy but 10/10 delicious. The sauce is made with butter, garlic, parmesan, and cream for a classic Alfredo that takes under 10 minutes, and the pan-seared scallops add the perfect luxurious touch, but use whatever protein you want, or just eat it as is! Use Parmigiano Reggiano for maximum flavor, or regular parmesan to keep it budget-friendly. Either way, it’s perfection.

Why You’ll Love It

• Ultra-creamy Alfredo sauce that comes together fast

• Uses basic ingredients you probably have

• Customizable with chicken, shrimp, or veggies

• Perfect for date night or an elevated weeknight dinner

Ingredients You’ll Need

Pasta & Alfredo Sauce

• Pappardelle pasta (or whatever pasta you’re into)

• Heavy cream

• Butter

• Fresh garlic

• Parmesan or Parmigiano Reggiano

• Salt & pepper

How to Make It

Boil pasta in salted water until al dente. Meanwhile, melt butter in a large pan and sauté garlic until fragrant. Whisk in the heavy cream, then add parmesan and stir until smooth and creamy. Season to taste. Transfer pasta directly from the pot to the sauce and toss to coat.

Tips for Success

• Add pasta directly from the pot so the starchy water helps emulsify the sauce.

• Use Parmigiano Reggiano for a deeper, nuttier flavor, but basic grated parmesan works too.

• Don’t boil the Alfredo sauce — gentle heat keeps it silky.

• If the sauce thickens too much, loosen with a splash of pasta water.

Frequently Asked Questions

Can I use regular parmesan instead of Parmigiano Reggiano?

Yes! Parmigiano Reggiano gives the deepest flavor, but standard parmesan works perfectly and still melts into a creamy Alfredo.

Why did my Alfredo sauce get grainy?

This happens when the heat is too high. Add cheese off the heat or on very low heat to keep it smooth.

What if my sauce is too thick?

Add splashes of pasta water until it reaches your ideal consistency.

Can I make this ahead?

Alfredo is best fresh, but you can prep the garlic, grate the cheese, and dry the scallops ahead of time.

What to Serve With

• A simple arugula salad

• Garlic bread

• Roasted broccoli or asparagus

• Lemon wedges for squeezing over scallops

Other Recipes You’ll Love

• Pesto Lasagna

• The BEST Lasagna Recipe

• Spicy Vodka Bake

• Creamy Pesto Pasta

• Rattlesnake Pasta

Pappardelle Alfredo

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Yield: 4-6

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Ingredients

Pasta

• 8 oz Pappardelle pasta
• 2 cups heavy cream
• 1/2 cup butter (I use salted)
• 4 large garlic cloves, minced
• 2 cups parmesan, grated
• Parmigiano Reggiano for grating on top

Scallops

• Sea Scallops- however many you’re wanting, I had 8
• 2 tablespoons butter (I prefer salted)
• 2 tablespoons olive oil
• 3 tablespoons flour, on a small plate
• salt & pepper

Instructions

Pasta

1. In a large pot, bring heavily salted water to a boil.
2. Add in pasta and cook until al dente.
3. In a large pan, melt butter on medium heat. Once melted, add in garlic and cook until fragrant, about 2 minutes.
4. Whisk in heavy cream until combined.
5. Stir in 2 cups of grated parmesan until combined and let cook until it starts to get melty.
6. Add in salt and pepper to taste.
7. Add in pasta directly from the pasta water instead of straining and gently toss until the pasta is thoroughly and evenly coated.
8. Add pasta to plate, grate parmigiano reggiano on top.

Scallops

1. Pat the scallops dry with paper towels to remove excess moisture. This helps achieve a nice sear. Generously sprinkle both sides of the scallops with salt and pepper and then lightly roll them in flour. Set aside.
2. In a medium pan or cast-iron pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. The combination of butter and oil prevents the butter from burning.
3. Once the butter is melted and the pan is hot, carefully add the scallops to the pan. Ensure there is some space between each scallop to allow for even cooking. Avoid overcrowding the pan, as this can result in steaming instead of searing.
4. Cook for 1-2 minutes on each side, or until they develop a golden-brown crust. Tilt the pan and use spoon to baste the butter/oil mixture over the scallops until your desired doneness.
5. Remove the scallops from the pan once they are cooked. Overcooking can lead to a rubbery texture.

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Some Cooking Essentials:

9 Qt Dutch Oven

Shun Cleaver

All Clad Measuring Cups

Pyrex Glass Cups

All-Clad 4 Quart

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