Garlic Spaghetti Alfredo
A rich and creamy garlic Alfredo pasta that's ready in just 20 minutes. Tender fettuccine tossed in a silky Parmesan cream sauce with aromatic garlic.
Equipment
Ingredients
Ingredients
fettuccine (dry)
155 g
butter
2 tbsp
garlic (minced)
4 cloves
heavy cream
1 cup
chicken bouillon base
1 tsp
Italian seasoning
0.5 tsp
black pepper
0.5 tsp
Parmesan cheese (freshly grated)
0.5 cup
salt
1 tsp
fresh parsley (chopped)
2 tbsp
Instructions
Cook pasta
Cook pasta until 1 minute shy of al dente, then remove from pasta water.
Sauté garlic
Melt butter in a pan over medium heat. Add garlic and cook until fragrant (about 30 seconds).
Make the sauce
Pour in heavy cream, then season with chicken bouillon base, Italian seasoning, and black pepper.
Add Parmesan
Stir in the Parmesan until melted and smooth. Let the sauce simmer for 1–2 minutes to thicken slightly.
Combine pasta and sauce
Add the cooked pasta and toss until fully coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
Season and serve
Taste before adding salt, the Parmesan, bouillon, and pasta water are already salty. Garnish with fresh parsley.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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