Description
A creamy and delicious fettuccine Alfredo, perfect for a quick dinner.
Ingredients
Scale
- 12 oz fettuccine pasta
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced (optional)
- 1 cup freshly grated Parmesan cheese
- to taste Salt and freshly ground black pepper
- for garnish Fresh parsley, chopped (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package directions until al dente.
- Before draining, make sure to reserve about 1 cup of the pasta water.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- If using garlic, sauté it in the butter for 1–2 minutes until fragrant but not browned.
- Pour in the heavy cream and bring it to a gentle simmer. Let it bubble for 3–4 minutes, stirring often.
- Lower the heat and slowly whisk in the grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
- Add the drained pasta directly to the sauce and toss gently to coat every strand. If the sauce feels too thick, gradually add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
- Let everything simmer together for just another minute or two to marry the flavors. Then, remove from heat.
- Plate your fettuccine Alfredo immediately — it’s best eaten hot and fresh.
Notes
- Ensure to reserve pasta water for a creamy sauce.
- Adjust the garlic according to your preference.
- This recipe is best served immediately for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg