Creamy Fettuccine Alfredo
Equipment
Ingredients
Ingredients
fettuccine pasta (dry)
400 g
unsalted butter (room temperature)
115 g
heavy cream (cold)
240 ml
parmesan cheese (freshly grated)
150 g
garlic cloves (minced)
3 pcs
salt
5 g
black pepper (freshly ground)
2 g
fresh parsley (chopped)
15 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
Prepare the sauce base
While pasta cooks, melt butter in a large pan over medium heat and sauté minced garlic until fragrant.
Create the cream sauce
Pour heavy cream into the pan with garlic and butter, bring to a gentle simmer.
Add cheese and finish sauce
Gradually whisk in the grated parmesan cheese until the sauce becomes smooth and creamy.
Combine pasta and sauce
Drain the cooked pasta and add it directly to the creamy sauce, tossing to coat evenly.
Season and serve
Season with salt and black pepper to taste, then garnish with fresh parsley if desired.
Original recipe
Storage
Best served fresh. Reheating may cause sauce to separate slightly.
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