Creamiest Fettuccine Alfredo
A luxuriously creamy fettuccine Alfredo with a rich garlic-Parmesan sauce that clings perfectly to each strand of pasta.
Equipment
Ingredients
Main
garlic (minced)
4 clove
unsalted butter
3 tbsp
heavy whipping cream
2 cup
Parmesan (grated)
1.5 cup
mozzarella (shredded)
0.5 cup
fettuccine pasta
400 g
pasta water
2 tbsp
garlic powder
1 tsp
Italian seasoning
1 tsp
salt
1 tsp
black pepper
0.5 tsp
red pepper flakes
0.25 tsp
parsley (chopped)
2 tbsp
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
Sauté the garlic
Melt the butter in a large pan over medium heat and sauté the minced garlic until fragrant.
Add cream and spices
Pour in the heavy cream and add garlic powder, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine.
Add cheeses
Gradually add the grated Parmesan and shredded mozzarella, stirring until fully melted and the sauce is smooth.
Thicken the sauce
Reduce heat to low-medium and let the sauce sit for 6-8 minutes to thicken without stirring too often.
Combine pasta and sauce
Add the cooked pasta to the sauce along with a splash of pasta water. Toss until the fettuccine is well coated and glossy.
Garnish and serve
Sprinkle with chopped parsley and serve immediately while hot.
Original recipe
Storage
Best enjoyed fresh. If reheating, add a little milk to restore creaminess.
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