Creamiest Fettuccini Alfredo
Indulgent Italian pasta dish featuring silky fettuccine tossed in a rich, velvety parmesan cream sauce.
Equipment
Ingredients
Main Ingredients
fettuccine pasta (dry)
400 g
butter (room temperature)
100 g
heavy cream (cold)
250 ml
parmesan cheese (freshly grated)
150 g
garlic cloves (minced)
3 pcs
salt
1 tsp
black pepper (freshly ground)
0.5 tsp
fresh parsley (chopped)
2 tbsp
Instructions
Prepare ingredients
Measure and prepare all ingredients for the sauce.
Cook pasta
Bring a large pot of salted water to boil and cook fettuccine according to package directions until al dente.
Make the sauce base
Melt butter in a large pan over medium heat, add minced garlic and sauté until fragrant.
Add cream and cheese
Pour in heavy cream and bring to a gentle simmer, then gradually add parmesan cheese while stirring continuously.
Combine pasta and sauce
Add drained pasta to the sauce, toss to coat evenly, and adjust consistency with reserved pasta water if needed.
Season and serve
Season with salt and freshly ground black pepper to taste, garnish with chopped parsley if desired, and serve immediately.
Original recipe
Storage
Best enjoyed fresh; sauce may separate when reheated
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