Classic Creamy Alfredo Pasta
Classic Creamy Alfredo Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta is cooking, melt the unsalted butter in a large skillet or saucepan over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 3
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not let it come to a full boil.
⏱️ 3 min
- 4
Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper.
⏱️ 3 min
- 5
Add the drained fettuccine directly to the Alfredo sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Creamy Alfredo Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta is cooking, melt the unsalted butter in a large skillet or saucepan over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not let it come to a full boil.
⏱️ 3 min - 4
Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper.
⏱️ 3 min - 5
Add the drained fettuccine directly to the Alfredo sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min