Fettuccine Alfredo Recipe
Creamy, rich, and perfectly comforting, this classic Fettuccine Alfredo features tender pasta coated in a buttery Parmesan cream sauce ready in just 20 minutes. Ideal for busy nights, it’s a soul-soothing dish that brings restaurant-quality comfort to your kitchen table.
Ingredients
- 1 lb fettuccine pasta fresh or dried
- 6 Tablespoons unsalted butter
- 1 clove garlic minced
- 1 ½ cups heavy cream
- 1 ¼ cup Parmesan cheese freshly grated, divided
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 2 tablespoon Italian parsley chopped, optional garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and let it simmer for 5–8 minutes, stirring occasionally, until it begins to thicken.
- Reduce heat to low. Whisk in half of the Parmesan cheese until smooth and creamy.
- Add the drained pasta to the sauce. Toss gently to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Sprinkle in remaining Parmesan cheese. Season with salt and pepper to taste. Serve immediately, topped with chopped parsley if desired.
Notes
- Use freshly grated Parmesan for best results.
- Avoid high heat when adding cheese to prevent grainy texture.
- Fettuccine Alfredo is best enjoyed immediately after preparation as the sauce thickens upon standing.
Nutrition
Calories: 664kcalCarbohydrates: 62gProtein: 23gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 163mgSodium: 687mgPotassium: 358mgFiber: 3gSugar: 5gVitamin A: 1280IUVitamin C: 1mgCalcium: 405mgIron: 2mg
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