Description
A creamy and comforting Alfredo pasta recipe perfect for any occasion, featuring fettuccine enveloped in a rich sauce.
Ingredients
Scale
- 8 oz Fettuccine Pasta
- 4 tbsp Unsalted Butter
- 1 cup Heavy Cream
- 2 cloves Fresh Garlic, minced
- 1 cup Parmesan Cheese, freshly grated
Instructions
- Cook Fettuccine: Start by bringing a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente, about 8-10 minutes.
- Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Heavy Cream: Pour in the heavy cream and let it simmer for about 3 minutes, stirring occasionally.
- Incorporate Parmesan: Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Add reserved pasta water if needed for creaminess.
- Combine Fettuccine and Sauce: Toss the drained fettuccine into the skillet, ensuring all noodles are coated in the creamy sauce.
- Serve: Serve immediately, garnished with extra Parmesan or chopped parsley.
Notes
For a lighter version, substitute heavy cream with reduced-fat cream. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 500mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg