Fettuccine Alfredo
A classic creamy pasta dish made with fettuccine, butter, cream, and parmesan cheese.
Equipment
- Large pot
- large skillet or pan
- Spatula
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb Fettuccine Pasta (450g)
- 6 Tablespoons Butter (85g)
- 1 Garlic Clove (minced)
- 1 ½ cups Heavy Cream (360ml)
- ¼ teaspoon Salt
- 1 ¼ cup Shredded Parmesan Cheese (125g)
- ¼ teaspoon Pepper
- 2 Tablespoons Italian Parsley (optional)
Instructions
- Start by boiling a big pot of water. Once it bubbles away nicely, toss in your fettuccine and cook until it is al dente. You will know it is done when it is tender but still has a bit of a bite. Do not forget to save a cup of that pasta water before draining!
- In a large pan, melt the butter over medium heat. You will appreciate the rich aroma as it starts to foam. Once melted, add the minced garlic, being careful not to let it burn, as that can turn your sauce bitter.
- Pour in the heavy cream and let it simmer gently. Stir frequently until the mixture thickens slightly, then whisk in the shredded parmesan cheese. Keep an eye on it; if you stop whisking, the sauce might separate.
- Sprinkle in the salt and pepper, giving everything a good stir. You will want the flavors to meld beautifully. Just a heads-up, always taste first! It is easy to over-season.
- Gently toss the cooked fettuccine into the sauce, letting it soak up all that creamy goodness. If it feels too thick, add a splash of the reserved pasta water until you hit that just-right consistency. Be careful not to overdo it!
- If you are feeling fancy, chop up some fresh Italian parsley and sprinkle it over the top before serving. It adds a nice pop of color and freshness. Just make sure your pasta is served hot, as it will taste best that way!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use real refrigerated parmesan cheese for best flavor. If Alfredo sauce becomes too thick, gradually stir in reserved pasta water until you achieve your desired consistency.
When preparing the sauce, use low heat and add garlic later to prevent it from burning in the butter. If your sauce starts to separate, whisk constantly while adding cheese to keep it smooth and creamy.
For pasta that does not stick together, toss it with a small amount of olive oil before serving to keep it loose.
Reheat gently on the stovetop over low heat until warmed through, adding a little cream or reserved pasta water if needed.