Fettuccine Alfredo
Fettuccine Alfredo
Ingredients
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 2 garlic, cloves, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the 1 pound of fettuccine pasta to the boiling water. Cook according to package directions until al dente, which is typically about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
⏱️ 10 min
- 2
While the pasta is cooking, place a large skillet or wide pot over medium heat. Add the 1/2 cup (1 stick) of unsalted butter and allow it to melt completely. Once the butter is melted, add the 2 cloves of minced garlic to the skillet. Sauté the garlic for about 1 minute, stirring constantly, until it becomes fragrant but not browned.
⏱️ 3 min
- 3
Pour in the 2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for 3-5 minutes, or until the cream begins to slightly thicken. Do not let it come to a rapid boil.
⏱️ 5 min
- 4
Reduce the heat to low. Gradually add the 1 1/2 cups of freshly grated Parmesan cheese to the simmering cream mixture, stirring continuously with a whisk or spoon. Stir until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 5
Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 6
Add the drained fettuccine pasta directly into the skillet with the Alfredo sauce. Toss the pasta gently with tongs until it is thoroughly coated in the creamy sauce. If the sauce appears too thick or sticky, add a little more reserved pasta water, one tablespoon at a time, and continue tossing.
⏱️ 2 min
- 7
Transfer the fettuccine Alfredo to serving plates. Garnish with additional freshly grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 2 garlic, cloves, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the 1 pound of fettuccine pasta to the boiling water. Cook according to package directions until al dente, which is typically about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
⏱️ 10 min - 2
While the pasta is cooking, place a large skillet or wide pot over medium heat. Add the 1/2 cup (1 stick) of unsalted butter and allow it to melt completely. Once the butter is melted, add the 2 cloves of minced garlic to the skillet. Sauté the garlic for about 1 minute, stirring constantly, until it becomes fragrant but not browned.
⏱️ 3 min - 3
Pour in the 2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for 3-5 minutes, or until the cream begins to slightly thicken. Do not let it come to a rapid boil.
⏱️ 5 min - 4
Reduce the heat to low. Gradually add the 1 1/2 cups of freshly grated Parmesan cheese to the simmering cream mixture, stirring continuously with a whisk or spoon. Stir until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 5
Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 6
Add the drained fettuccine pasta directly into the skillet with the Alfredo sauce. Toss the pasta gently with tongs until it is thoroughly coated in the creamy sauce. If the sauce appears too thick or sticky, add a little more reserved pasta water, one tablespoon at a time, and continue tossing.
⏱️ 2 min - 7
Transfer the fettuccine Alfredo to serving plates. Garnish with additional freshly grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.
⏱️ 1 min