Kids Pasta Recipe

Boil water

Bring 4 cups of water to a rolling boil in a medium saucepan or pot. Stir in 1 tablespoon salt once boiling.

Cook fettuccine

Add 8 oz fettuccine and cook according to package instructions until al dente (usually 8–10 minutes for dried, 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, reserve 1/4 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside.

Melt butter and cook garlic

In a medium skillet over medium-low heat, melt 2 tablespoons butter. Add 1 teaspoon minced garlic and cook gently 30–45 seconds until fragrant but not browned.

Add cream and milk

Pour in 1 cup heavy cream and 1 cup whole milk. Stir and warm the mixture over medium-low heat until small bubbles form around the edge (do not boil).

Thicken sauce

Let the cream mixture simmer gently for 3–4 minutes, stirring frequently, until slightly thickened.

Add Parmesan and season

Remove the skillet from heat and stir in 3 tablespoons freshly grated Parmesan until melted and smooth. Season with 1 teaspoon salt and a very small pinch (1/4 tsp) black pepper, to taste. If sauce seems too thick, whisk in 1–2 tablespoons of the reserved pasta water to reach a kid-friendly pourable consistency.

Combine pasta and sauce

Add the drained fettuccine to the skillet with the Alfredo sauce (or return sauce to the pasta pot). Toss gently to coat the pasta evenly. If needed, add up to the reserved 1/4 cup pasta water a little at a time to loosen the sauce and make it smooth.

Add optional butter for extra creaminess

Stir in 1 tablespoon unsalted butter, if using, until melted and incorporated.

Plate and garnish

Divide the pasta into 2 kid-sized servings. Top each serving with 1 tablespoon (2 tablespoons total) extra grated Parmesan. Serve warm. Let cool slightly before serving to children.