Alfredo Pasta
Alfredo Pasta
Ingredients
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
⏱️ 5 min
- 2
Add the fettuccine pasta to the boiling water. Cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 3
While the pasta is cooking, place a large skillet or sauté pan over medium heat.
⏱️ 1 min
- 4
Add the butter to the hot pan. Allow it to melt completely, then swirl or spread it evenly across the bottom of the pan.
⏱️ 2 min
- 5
Pour the heavy cream into the pan with the melted butter. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 6
Reduce the heat to low and gradually add the shredded Parmesan cheese to the cream mixture, stirring constantly until the cheese is fully melted and the sauce is smooth.
⏱️ 3 min
- 7
Season the sauce with salt, garlic powder, black pepper, dried oregano, and paprika. Stir well to combine all the seasonings.
⏱️ 1 min
- 8
Once the pasta is cooked and drained (reserving pasta water), add it directly to the pan with the Alfredo sauce.
⏱️ 1 min
- 9
Increase the heat to medium-low and toss the pasta with the sauce until it is thoroughly coated and heated through. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 10
Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Alfredo Pasta
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
⏱️ 5 min - 2
Add the fettuccine pasta to the boiling water. Cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 3
While the pasta is cooking, place a large skillet or sauté pan over medium heat.
⏱️ 1 min - 4
Add the butter to the hot pan. Allow it to melt completely, then swirl or spread it evenly across the bottom of the pan.
⏱️ 2 min - 5
Pour the heavy cream into the pan with the melted butter. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 6
Reduce the heat to low and gradually add the shredded Parmesan cheese to the cream mixture, stirring constantly until the cheese is fully melted and the sauce is smooth.
⏱️ 3 min - 7
Season the sauce with salt, garlic powder, black pepper, dried oregano, and paprika. Stir well to combine all the seasonings.
⏱️ 1 min - 8
Once the pasta is cooked and drained (reserving pasta water), add it directly to the pan with the Alfredo sauce.
⏱️ 1 min - 9
Increase the heat to medium-low and toss the pasta with the sauce until it is thoroughly coated and heated through. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 10
Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min