Creamy Fettuccine Alfredo
This rich and velvety Alfredo pasta comes together with just a few ingredients for a restaurant-quality result at home. The sauce clings beautifully to every strand of fettuccine.
Silky fettuccine tossed in a rich Parmesan cream sauce ready in under 30 minutes.
Nutrition per serving
Ingredients
pasta
sauce
seasoning
Instructions
Cook the Pasta
Bring a large pot of heavily salted water to a boil and cook the fettuccine until al dente according to package directions. Reserve one quarter cup of pasta water before draining.
Saute the Garlic
In a large skillet over medium heat, melt the butter and add the minced garlic. Cook for 1 to 2 minutes until fragrant, stirring constantly so the garlic does not brown.
Build the Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat. Stir frequently and let it cook for 3 to 4 minutes until it thickens slightly.
Add the Cheese
Remove the skillet from heat and stir in the grated Parmesan cheese, salt, and black pepper until the sauce is smooth. Add a splash of reserved pasta water if the sauce is too thick.
Toss and Serve
Add the drained fettuccine directly to the sauce and toss well to coat every strand. Serve immediately with extra Parmesan and freshly cracked pepper on top.
Substitutions
Common mistakes
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