A classic Italian dish of fettuccine pasta tossed in a creamy Alfredo sauce
A classic Italian dish of fettuccine pasta tossed in a creamy Alfredo sauce made with butter, heavy cream, and Parmesan cheese.
Yield: 4 people
Materials
- 1 pound fettuccine pasta
- 6 tablespoons unsalted butter
- 1/2 teaspoon minced garlic
- 1 1/2 cups heavy cream
- 1 1/4 cups grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
- Whisk in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Remove the sauce from the heat and whisk in the Parmesan cheese, pepper, and salt. Add the reserved pasta cooking water and whisk until combined.
- Add the cooked pasta to the sauce and toss to coat. Serve immediately with additional grated Parmesan cheese.
Notes
Tips:
For a richer flavor, use whole milk instead of heavy cream.
To make the sauce ahead of time, whisk together the heavy cream, Parmesan cheese, pepper, and salt. Cover and refrigerate for up to 24 hours. When ready to serve, heat the sauce over medium heat until warmed through.
To add protein to the dish, stir in cooked chicken, shrimp, or vegetables before serving.
Enjoy!
