Easy Fettuccine Alfredo
Easy Fettuccine Alfredo
Ingredients
- 1 box fettuccine, (16 ounce)
- 1/2 cup butter
- 5 garlic, minced
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Parmesan cheese, freshly grated
- 1/2 cup Romano cheese, freshly grated (or mozzarella cheese)
- 1/4 cup pasta water, reserved, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the fettuccine and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, melt 1/2 cup of butter in a large skillet or pot over medium heat.
⏱️ 2 min
- 3
Add the 5 minced garlic cloves to the melted butter and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the 2 cups of heavy cream. Stir well to combine with the butter and garlic.
⏱️ 1 min
- 5
Season the cream mixture with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir thoroughly to incorporate the seasonings.
⏱️ 1 min
- 6
Reduce the heat to low. Add the 2 cups of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese has completely melted and the sauce is smooth.
⏱️ 3 min
- 7
Stir in the 1/2 cup of freshly grated Romano cheese (or mozzarella cheese) until it has also melted and the sauce becomes thick and creamy.
⏱️ 2 min
- 8
Add the cooked and drained fettuccine directly into the creamy Alfredo sauce in the skillet.
⏱️ 1 min
- 9
Using tongs, gently toss and mix the fettuccine until every strand is thoroughly coated with the rich Alfredo sauce.
⏱️ 2 min
- 10
If the sauce appears too thick, add a small amount (1-2 tablespoons at a time) of the reserved pasta water, stirring until the desired consistency is reached.
⏱️ 1 min
- 11
Serve immediately and enjoy your homemade Fettuccine Alfredo!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Fettuccine Alfredo
- 1 box fettuccine, (16 ounce)
- 1/2 cup butter
- 5 garlic, minced
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Parmesan cheese, freshly grated
- 1/2 cup Romano cheese, freshly grated (or mozzarella cheese)
- 1/4 cup pasta water, reserved, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the fettuccine and set aside.
⏱️ 10 min - 2
While the pasta is cooking, melt 1/2 cup of butter in a large skillet or pot over medium heat.
⏱️ 2 min - 3
Add the 5 minced garlic cloves to the melted butter and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the 2 cups of heavy cream. Stir well to combine with the butter and garlic.
⏱️ 1 min - 5
Season the cream mixture with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir thoroughly to incorporate the seasonings.
⏱️ 1 min - 6
Reduce the heat to low. Add the 2 cups of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese has completely melted and the sauce is smooth.
⏱️ 3 min - 7
Stir in the 1/2 cup of freshly grated Romano cheese (or mozzarella cheese) until it has also melted and the sauce becomes thick and creamy.
⏱️ 2 min - 8
Add the cooked and drained fettuccine directly into the creamy Alfredo sauce in the skillet.
⏱️ 1 min - 9
Using tongs, gently toss and mix the fettuccine until every strand is thoroughly coated with the rich Alfredo sauce.
⏱️ 2 min - 10
If the sauce appears too thick, add a small amount (1-2 tablespoons at a time) of the reserved pasta water, stirring until the desired consistency is reached.
⏱️ 1 min - 11
Serve immediately and enjoy your homemade Fettuccine Alfredo!
⏱️ 1 min