Description
Enjoy a rich and creamy Fettuccine Alfredo made with tender pasta, butter, heavy cream, and Parmesan cheese. This classic Italian dish is perfect for cozy dinners or special occasions, offering a simple yet indulgent experience.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Fill a large pot with water and add a generous amount of salt. Bring to a rolling boil over high heat.
- Add the fettuccine pasta to the boiling water. Stir gently to prevent sticking and cook according to package instructions (about 10-12 minutes) until al dente.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta in a colander without rinsing.
- In a large skillet, melt the unsalted butter over medium heat, being careful not to let it brown.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Slowly pour in the heavy cream while stirring. Bring to a gentle simmer without boiling.
- Gradually whisk in the Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Taste and season with salt and freshly ground black pepper.
- Toss the drained fettuccine in the skillet with the Alfredo sauce until evenly coated.
- If the sauce is too thick, add more reserved pasta water until desired creaminess is achieved.
- Adjust seasoning if necessary.
- Twirl the fettuccine onto plates or into bowls.
- Sprinkle with chopped fresh parsley if desired.
- Enjoy hot, with extra Parmesan cheese on the side.
Notes
- Use Fresh Ingredients: Fresh garlic and freshly grated Parmesan yield the best results.
- Dont Overcook the Pasta: Aim for al dente, as it will continue to cook slightly when mixed with the sauce.
- Experiment with Add-ins: Consider adding cooked chicken, shrimp, or vegetables for a heartier meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream or pasta water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes