Creamiest Fettuccine Alfredo
Velvety smooth fettuccine alfredo with a rich, creamy parmesan-mozzarella sauce that's restaurant-quality and ready in under 30 minutes.
Equipment
Ingredients
Sauce
garlic cloves (minced)
4 cloves
unsalted butter
3 tablespoons
heavy whipping cream
2 cups
Parmesan cheese (grated)
1.5 cups
mozzarella cheese (shredded)
0.5 cups
garlic powder
0.5 teaspoons
Italian seasoning
1 teaspoons
salt
0.5 teaspoons
black pepper
0.25 teaspoons
red pepper flakes
0.25 teaspoons
fresh parsley (chopped)
2 tablespoons
Pasta
fettuccine pasta
450 grams
pasta cooking water
2 tablespoons
Instructions
Prepare garlic and boil pasta
Mince garlic cloves finely. Bring a large pot of salted water to boil and cook fettuccine according to package directions.
Sauté garlic in butter
In a large pan over medium heat, melt butter and sauté minced garlic for 1-2 minutes until fragrant.
Add cream and seasonings
Pour in heavy cream, add garlic powder, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine.
Add cheeses and simmer
Gradually add grated Parmesan and shredded mozzarella, stirring constantly until melted and smooth.
Let sauce thicken
Reduce heat to low and let sauce sit for 6-8 minutes to thicken. This is the key step for creaminess.
Combine pasta and sauce
Drain pasta, reserving 2 tablespoons pasta water. Add pasta and pasta water to sauce, tossing to coat evenly.
Garnish and serve
Garnish with chopped parsley and serve immediately while hot.
Original recipe
Storage
Best served fresh. Sauce thickens when refrigerated - add milk when reheating
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