Description
This classic Fettuccine Alfredo recipe features tender pasta coated in a rich and creamy Parmesan sauce made with butter, heavy cream, and garlic. Ready in just 25 minutes, it’s a simple yet indulgent Italian favorite perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 2 garlic cloves, minced
- 1 1/4 cups freshly grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to the package instructions. Drain the pasta well and set aside.
- Prepare Butter and Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Cream: Pour in the heavy cream and bring it to a gentle simmer. Let the cream simmer for 3 to 4 minutes, stirring occasionally to prevent sticking and to slightly thicken the sauce.
- Add Parmesan Cheese: Gradually whisk in the freshly grated Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy.
- Season Sauce: Season the sauce with salt and freshly ground black pepper to taste, adjusting as needed.
- Toss Pasta with Sauce: Add the cooked fettuccine into the skillet with the sauce and gently toss to coat the noodles evenly and thoroughly.
- Rest Sauce: Remove the skillet from heat and let it sit for 1 minute to allow the sauce to thicken slightly and adhere better to the pasta.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top as a garnish before serving to add color and freshness.
Notes
- Use freshly grated Parmesan cheese for the best flavor and creaminess; pre-grated cheese may not melt as smoothly.
- Be careful not to let the garlic brown too much as it can become bitter.
- If the sauce becomes too thick, thin it with a little reserved pasta water to reach desired consistency.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- This dish is best served immediately for optimal creaminess and texture.
