Creamiest Fettuccini Alfredo
Ingredients
Main Ingredients
fettuccine pasta (dry)
400 g
butter (unsalted)
100 g
heavy cream (liquid)
240 ml
Parmesan cheese (grated)
120 g
garlic (minced)
3 clove
salt
5 g
black pepper (ground)
2 g
fresh parsley (chopped)
15 g
Instructions
Boil pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
Sauté garlic
In a large pan, melt butter over medium heat and sauté minced garlic until fragrant.
Add cream
Pour in the heavy cream and bring to a gentle simmer.
Melt cheese
Gradually whisk in the grated Parmesan until the sauce is smooth and creamy.
Combine pasta and sauce
Drain the pasta and toss it in the Alfredo sauce. Season with salt and pepper.
Garnish and serve
Garnish with chopped parsley and serve immediately.
Original recipe
Storage
Best eaten fresh. Sauce may thicken in fridge; add splash of milk when reheating.
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