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Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the fettuccine pasta. Cook according to package directions until al dente.

While the pasta is cooking, melt the Kerrygold Pure Irish Butter in a separate large pan or skillet over medium heat. Once the butter is fully melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.

Pour the heavy cream into the pan with the butter and garlic. Add the Italian seasoning, 1/4 teaspoon of nutmeg, and a pinch of salt. Stir all the ingredients together.

Reduce the heat to low and allow the sauce to gently simmer. Stir occasionally. The sauce will initially appear thin but will gradually thicken as it simmers. This may take 5-7 minutes.

Once the sauce has started to thicken, stir in the chopped fresh parsley and 1 1/2 cups of grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated, and the sauce reaches your desired creamy consistency. If you prefer a cheesier sauce, add more Parmesan cheese, up to 3 cups total.

Drain the cooked fettuccine pasta and immediately add it directly to the pan with the Alfredo sauce.

Using tongs, thoroughly toss the pasta with the sauce until every strand is evenly coated. Serve immediately, garnished with additional fresh parsley and Parmesan cheese if desired.


Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the fettuccine pasta. Cook according to package directions until al dente.

While the pasta is cooking, melt the Kerrygold Pure Irish Butter in a separate large pan or skillet over medium heat. Once the butter is fully melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.

Pour the heavy cream into the pan with the butter and garlic. Add the Italian seasoning, 1/4 teaspoon of nutmeg, and a pinch of salt. Stir all the ingredients together.

Reduce the heat to low and allow the sauce to gently simmer. Stir occasionally. The sauce will initially appear thin but will gradually thicken as it simmers. This may take 5-7 minutes.

Once the sauce has started to thicken, stir in the chopped fresh parsley and 1 1/2 cups of grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated, and the sauce reaches your desired creamy consistency. If you prefer a cheesier sauce, add more Parmesan cheese, up to 3 cups total.

Drain the cooked fettuccine pasta and immediately add it directly to the pan with the Alfredo sauce.

Using tongs, thoroughly toss the pasta with the sauce until every strand is evenly coated. Serve immediately, garnished with additional fresh parsley and Parmesan cheese if desired.
