Creamy Fettuccine Alfredo
A quick and indulgent fettuccine Alfredo featuring silky pasta tossed in a rich, cheesy cream sauce.
Equipment
Ingredients
Main Ingredients
fettuccine pasta
400 g
butter
80 g
parmesan cheese (grated)
120 g
heavy cream
240 ml
garlic (minced)
3 cloves
salt
1 tsp
black pepper (ground)
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
In a large pan, melt the butter over medium heat and sauté the minced garlic until fragrant.
Make the Alfredo sauce
Add the heavy cream to the pan and bring to a gentle simmer. Gradually stir in the grated parmesan until the sauce is smooth and creamy.
Combine pasta and sauce
Drain the pasta and add it directly to the sauce. Toss to coat evenly. Season with salt and black pepper to taste.
Serve
Plate the fettuccine Alfredo and garnish with chopped fresh parsley if desired.
Original recipe
Storage
Best enjoyed fresh. Reheating may cause the sauce to separate.
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