Description
This classic Fettuccine Alfredo recipe is a rich and creamy pasta dish made with tender fettuccine noodles enveloped in a luscious sauce of butter, heavy cream, and freshly grated Parmesan cheese. Enhanced with a touch of garlic and garnished with fresh parsley, it’s a simple yet indulgent meal perfect for a quick weeknight dinner or a comforting treat.
Ingredients
Scale
Fettuccine Pasta
- 12 oz fettuccine pasta
Alfredo Sauce
- 4 tablespoons unsalted butter
- 1 1/4 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1 clove garlic, minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook until al dente, following the package directions. Before draining, reserve 1/2 cup of the pasta cooking water to adjust the sauce consistency later.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic if using, and sauté for about 1 minute until fragrant but not browned, to impart a subtle garlic flavor to the sauce.
- Simmer Cream: Pour the heavy cream into the skillet with the melted butter and garlic. Stir and let the mixture simmer gently for 3 to 4 minutes, stirring often until the cream slightly thickens.
- Add Parmesan Cheese: Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes smooth and creamy. If the sauce feels too thick, add small amounts of the reserved pasta water to loosen it to desired consistency.
- Toss Pasta in Sauce: Add the drained fettuccine pasta to the sauce in the skillet. Toss well to coat every strand of pasta evenly with the Alfredo sauce. Cook together for an additional minute to marry the flavors thoroughly.
- Season and Serve: Season the dish with salt and black pepper to taste. Garnish with chopped fresh parsley and extra grated Parmesan if desired. Serve immediately while hot and creamy.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream, but the sauce will be less rich.
- Using freshly grated Parmesan cheese is key for the creamiest sauce and best flavor.
- If the sauce becomes too thick, gradually add reserved pasta water to loosen it instead of cream.
- Optional garlic adds aroma but can be omitted to keep the flavor more traditional.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
