Creamy Fettuccine Alfredo
Rich and velvety pasta tossed in a sauce of butter, heavy cream, and parmesan cheese.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 pound Fettuccine pasta
- 1/2 cup Unsalted butter
- 1 1/2 cups Heavy cream
- 2 cups Parmesan cheese, freshly grated
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 1 pinch Nutmeg(optional)
- 2 tablespoons Fresh parsley, chopped(optional)
- 1/2 cup Pasta water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
- 2
While the pasta cooks, melt the butter in a large skillet over medium-low heat.
- 3
Add the minced garlic to the butter and sauté for about 1 minute until fragrant, being careful not to brown it.
- 4
Whisk in the heavy cream and let it simmer gently for 3 to 5 minutes until it begins to thicken slightly.
- 5
Lower the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and the cheese is fully melted.
- 6
Season the sauce with salt, black pepper, and a pinch of nutmeg if desired.
- 7
Reserve half a cup of pasta water, then drain the noodles and add them directly into the skillet with the sauce.
- 8
Toss the pasta thoroughly to coat, adding small splashes of the reserved pasta water if the sauce becomes too thick, then garnish with parsley.
Ratings & Reviews
No ratings yet
