Description
Classic Fettuccine Alfredo is a rich and creamy Italian pasta dish made with tender fettuccine noodles tossed in a luscious sauce of butter, heavy cream, garlic, and freshly shredded Parmesan cheese. This comforting and indulgent recipe is quick to prepare, perfect for a satisfying weeknight dinner or elegant meal.
Ingredients
Scale
Pasta
- 1 lb Fettuccine Pasta
Sauce
- 6 Tablespoons Butter
- 1 Garlic Clove (minced)
- 1 1/2 cups Heavy Cream
- 1/4 teaspoon Salt
- 1 1/4 cups Shredded Parmesan Cheese
- 1/4 teaspoon Pepper
- 2 Tablespoons Italian Parsley (optional)
Instructions
- Boil the Pasta: In a large pot, bring water to a rolling boil over high heat. Season the water with salt to enhance flavor, then add the fettuccine. Cook the pasta according to the package instructions until al dente, usually around 8 to 12 minutes. Drain the pasta, reserving a cup of pasta water for later use.
- Prepare the Alfredo Sauce: In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Simmer Heavy Cream: Pour in the heavy cream and allow it to reduce gently for 5 to 8 minutes, stirring occasionally to prevent sticking.
- Add Parmesan Cheese: Stir in half of the shredded Parmesan cheese into the cream mixture. Whisk continuously until the cheese is fully melted and the sauce is smooth. Keep the sauce warm over low heat to prevent it from thickening too much or separating.
- Toss Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Finish and Garnish: Sprinkle the remaining Parmesan cheese over the pasta and gently toss again. Season with freshly ground pepper. Optionally, garnish with chopped Italian parsley for a fresh, vibrant touch.
Notes
- This recipe yields a creamy, velvety Alfredo sauce using simple and classic ingredients.
- Reserving pasta water is key to adjusting the sauce consistency without diluting flavor.
- Use freshly grated Parmesan cheese for best melting and taste results.
- Italian parsley garnish adds color and a hint of freshness but can be omitted if desired.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
Nutrition
- Serving Size: 1 cup
- Calories: 610
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 44 g
- Saturated Fat: 27 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 160 mg
