Description
Creamy and rich fettuccine alfredo that brings the taste of Italy to your kitchen.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- Freshly cracked black pepper, to taste
Instructions
- Boil the pasta: Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Remember to reserve about a cup of the starchy pasta water before draining.
- Melt the butter: In a large skillet over medium heat, melt the butter until lightly golden.
- Add garlic: Toss in the minced garlic and sauté for 1-2 minutes until fragrant.
- Incorporate cream: Pour in the heavy cream while stirring constantly. Let it simmer gently for about 3-5 minutes.
- Mix in cheese: Gradually whisk in the Parmesan until melted and smooth. If too thick, add reserved pasta water as needed.
- Combine pasta and sauce: Add drained fettuccine to the skillet and toss gently to coat.
- Season it right: Sprinkle with cracked black pepper and adjust salt if necessary.
- Serve immediately: Plate and garnish with additional Parmesan and parsley if desired.
Notes
For a lighter version, consider using half-and-half instead of cream. You can also substitute gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg