Creamiest Fettuccine Alfredo
Equipment
Ingredients
Main ingredients
fettuccine pasta (dry)
400 g
unsalted butter (room temperature)
115 g
heavy cream (cold)
240 ml
freshly grated parmesan cheese (freshly grated)
150 g
garlic cloves (minced)
3 pcs
salt
2 tsp
black pepper (freshly ground)
0.5 tsp
fresh parsley (chopped)
2 tbsp
Instructions
Prepare ingredients and bring water to boil
Measure all ingredients and start boiling salted water for pasta.
Cook the fettuccine
Cook pasta in heavily salted boiling water until al dente according to package directions.
Sauté garlic in butter
Melt butter in a large pan and gently sauté minced garlic until fragrant but not browned.
Add cream and create sauce base
Pour in heavy cream and bring to a gentle simmer, stirring constantly.
Add parmesan and finish sauce
Gradually whisk in grated parmesan until completely melted and sauce is silky smooth.
Combine pasta with sauce
Add drained pasta directly to the sauce, tossing to coat evenly. Season with salt and pepper.
Serve immediately
Plate the pasta and garnish with fresh parsley if desired.
Original recipe
Storage
Best served immediately. Reheating may cause sauce to separate slightly.
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