Description
Classic Fettuccine Alfredo is a creamy, comforting Italian pasta dish made with fettuccine noodles tossed in a rich Parmesan cheese and butter cream sauce, enhanced with a touch of garlic and garnished with fresh parsley. Perfect for a cozy meal, it takes just 30 minutes from start to finish.
Ingredients
Fettuccine Pasta
- 1 pound fettuccine pasta
Sauce
- 6 tablespoons unsalted butter, sliced into pats
- 1½ cups heavy cream
- 1 garlic clove, grated
- ½ teaspoon sea salt
- 1 cup freshly grated Parmesan cheese
Garnish
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta thoroughly.
- Prepare the Alfredo Sauce: In a large skillet over low heat, melt the sliced butter. While whisking continuously, slowly pour in the heavy cream. Add the grated garlic and sea salt, cooking over low heat and whisking occasionally for 5 to 8 minutes until the sauce thickens slightly.
- Add Parmesan Cheese: Stir in half of the freshly grated Parmesan cheese and whisk until it melts completely into the sauce, creating a smooth and creamy consistency.
- Toss Pasta in Sauce: Add the drained fettuccine pasta to the skillet and toss well to coat every strand with the creamy sauce. Then add the remaining Parmesan cheese and toss again until it melts and the pasta is evenly coated.
- Adjust Sauce Consistency: If the sauce feels too thick, gradually add some of the reserved pasta water, about ½ cup or as needed, to loosen the sauce to your desired consistency while tossing the pasta.
- Season and Garnish: Season the pasta with freshly ground black pepper to taste. Serve immediately garnished with chopped fresh parsley for a pop of color and freshness.
Notes
- Use freshly grated Parmesan cheese rather than pre-grated for best flavor and melting quality.
- Reserve pasta water is key for adjusting the sauce consistency—add slowly to avoid a runny sauce.
- Cook pasta al dente as it will absorb some sauce and soften further.
- Keep the heat low when cooking the sauce to prevent curdling or burning the dairy.
- For a richer sauce, feel free to increase the amount of butter slightly.
- This dish is best enjoyed immediately for optimal texture and flavor.
