Restaurant-Style Fettuccine Alfredo
Restaurant-Style Fettuccine Alfredo
Ingredients
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter, (1 stick), cut into 4 pats
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt, plus more for pasta water
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, melt the butter in a large, deep skillet or Dutch oven over medium heat. Once melted, add the garlic powder, black pepper, dried Italian seasoning, and 1/4 teaspoon of salt. Stir with a wooden spoon for 30 seconds until fragrant and bubbling.
⏱️ 3 min
- 3
Pour the heavy cream into the skillet with the butter and spice mixture. Bring the sauce to a gentle simmer, stirring occasionally, until it begins to thicken slightly and coats the back of a spoon, about 3-5 minutes.
⏱️ 5 min
- 4
Reduce the heat to low. Add 1 1/2 cups of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated, creating a smooth, creamy sauce.
⏱️ 3 min
- 5
Using tongs, transfer the cooked fettuccine pasta directly from the pot into the skillet with the Alfredo sauce. Add 1/2 cup of the reserved pasta water to the skillet.
⏱️ 1 min
- 6
Toss the pasta thoroughly with the sauce until every strand is evenly coated. If the sauce appears too thick, add more reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Fettuccine Alfredo
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter, (1 stick), cut into 4 pats
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt, plus more for pasta water
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, melt the butter in a large, deep skillet or Dutch oven over medium heat. Once melted, add the garlic powder, black pepper, dried Italian seasoning, and 1/4 teaspoon of salt. Stir with a wooden spoon for 30 seconds until fragrant and bubbling.
⏱️ 3 min - 3
Pour the heavy cream into the skillet with the butter and spice mixture. Bring the sauce to a gentle simmer, stirring occasionally, until it begins to thicken slightly and coats the back of a spoon, about 3-5 minutes.
⏱️ 5 min - 4
Reduce the heat to low. Add 1 1/2 cups of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated, creating a smooth, creamy sauce.
⏱️ 3 min - 5
Using tongs, transfer the cooked fettuccine pasta directly from the pot into the skillet with the Alfredo sauce. Add 1/2 cup of the reserved pasta water to the skillet.
⏱️ 1 min - 6
Toss the pasta thoroughly with the sauce until every strand is evenly coated. If the sauce appears too thick, add more reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning if necessary.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min