Creamy Fettuccine Alfredo
A rich and velvety fettuccine alfredo with a silky parmesan cream sauce that comes together in just 25 minutes.
Equipment
Ingredients
Main ingredients
fettuccine pasta
400 g
butter
60 g
garlic (minced)
3 clove
heavy cream
250 ml
parmesan cheese (grated)
80 g
salt
1 tsp
black pepper
0.5 tsp
fresh 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.
Prepare the sauce base
Melt butter in a large pan and sauté minced garlic until fragrant.
Make the creamy sauce
Pour in the heavy cream and bring to a gentle simmer, then stir in grated parmesan until melted and smooth.
Combine pasta and sauce
Add the drained fettuccine to the sauce and toss to coat evenly. Season with salt and pepper.
Serve
Plate the pasta and garnish with chopped fresh parsley if desired.
Original recipe
Storage
Best enjoyed fresh. Reheat with extra cream or milk to restore creaminess.
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