Fettuccine Alfredo
20Min
1Servings
720Cal
MediumLevel
VegetarianKid friendly
Equipment
pot
pan
knife
cutting board
grater
tongs
plate
Mixing spoon
Stove
Ingredients
Ingredients
unsalted butter
120 g
garlic cloves
3 pcs
salt
5 g
black pepper
2 g
Cream
200 ml
Parmigiano Reggiano
150 g
fettuccine
270 g
Instructions
1
Boil the pasta
Cook the fettuccine in salted boiling water until al dente.
10 mintimer 10 min
2
Prepare garlic butter base
Melt butter in a large pan and sauté minced garlic until fragrant.
2 mintimer 2 min
3
Make the Alfredo sauce
Add heavy cream to the pan, then gradually whisk in grated parmesan until smooth and creamy.
5 mintimer 5 min
4
Combine pasta and sauce
Add drained pasta to the sauce, toss to coat evenly, and season with salt and pepper.
2 min
5
Garnish and serve
Plate the pasta and garnish with freshly chopped parsley if desired.
1 min
Original recipe
Storage
Fridge: 2 days
Reheat: Microwave 2-3 minutes or skillet over medium heat
Best enjoyed fresh. Reheating may cause the sauce to separate.
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