Description
Creamy, cheesy Fettuccine Alfredo that’s simple to make and delivers restaurant-quality flavor in minutes.
Ingredients
Scale
- 1 pound Fettuccine Pasta
- 1 cup (2 sticks) Unsalted Butter, cut into cubes
- 2 cups Heavy Cream
- 1 ½ cups freshly grated Parmesan Cheese, plus more for serving
- ½ cup reserved pasta water
- 2 cloves Garlic, minced (optional)
- Salt and freshly ground Black Pepper to taste
- Fresh Parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add 1-2 tablespoons of salt per gallon of water.
- Add the fettuccine pasta to the boiling water. Stir gently to prevent sticking.
- Cook the pasta according to package directions, or until al dente (about 8-10 minutes). Start checking for doneness around 7 minutes.
- Reserve about ½ cup of pasta water before draining.
- Drain the pasta immediately. Do not rinse.
- Melt the butter in a large, heavy-bottomed saucepan over medium-low heat.
- Add the minced garlic (if using) to the melted butter and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and bring to a simmer.
- Reduce the heat to low and simmer for about 5 minutes, or until the cream has slightly thickened. Stir occasionally.
- Gradually add the Parmesan cheese, about ¼ cup at a time, whisking constantly until melted and smooth.
- Season with salt and freshly ground black pepper to taste.
- Add the drained fettuccine pasta to the saucepan with the Alfredo sauce. Toss gently to coat the pasta evenly.
- If the sauce is too thick, add a little of the reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
- Continue to toss the pasta and sauce together for about 1-2 minutes, allowing the pasta to absorb the sauce.
- Serve the Fettuccine Alfredo immediately.
- Garnish with freshly grated Parmesan cheese and chopped fresh parsley (if desired).
- Serve hot and enjoy!
Notes
- Use high-quality Parmesan cheese (Parmesan Reggiano recommended).
- Don’t overcook the pasta.
- Adjust the sauce to your liking by adding more pasta water for a thinner sauce or simmering the cream longer for a thicker sauce.
- Add protein like grilled chicken, shrimp, or scallops.
- Add vegetables like steamed broccoli, asparagus, or peas.
- Spice it up with a pinch of red pepper flakes.
- For a richer flavor, use browned butter.
- If the sauce separates, remove from heat and whisk vigorously. Add a tablespoon or two of cold water to help emulsify.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a little milk or cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes