Creamy Fettuccine Alfredo
The easiest and creamiest fettuccine alfredo
Silky smooth alfredo sauce coats perfectly cooked fettuccine for a restaurant-quality pasta dish ready in just 25 minutes.
Equipment
Ingredients
Main Ingredients
fettuccine pasta (dry)
400 g
butter (room_temperature)
100 g
parmesan cheese (grated)
150 g
heavy cream (cold)
200 ml
garlic (minced)
3 clove
salt (fine)
5 g
black pepper (ground)
2 g
Instructions
Prepare ingredients
Measure and prepare all ingredients before starting to cook.
Cook pasta
Cook fettuccine in salted boiling water until al dente.
Sauté garlic
Melt butter and sauté minced garlic until fragrant.
Make alfredo sauce
Add cream and parmesan, stir until smooth and creamy.
Combine pasta and sauce
Add drained pasta to the sauce, toss to coat evenly.
Serve immediately
Plate the pasta and garnish with extra parmesan and black pepper.
Original recipe
Storage
Best enjoyed fresh. Reheating may cause sauce to separate.
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