Fettuccine Alfredo
A classic Italian pasta dish made with silky fettuccine noodles coated in a rich, creamy Parmesan sauce. Simple, elegant, and ready in minutes.
Equipment
- Large pot
- strainer
- Large skillet or saucepan
- Wooden spoon or tongs
- Measuring cups and spoons
Ingredients
- 12 oz 340 g fettuccine pasta
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic optional, minced
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil.
- Add fettuccine and cook until al dente; reserve ½ cup pasta water and drain the rest.
- In a large skillet, melt butter over medium heat.
- Add minced garlic (if using) and sauté for 30 seconds until fragrant.
- Pour in heavy cream and simmer for 2–3 minutes.
- Gradually whisk in Parmesan cheese until sauce is smooth and creamy.
- Add the cooked fettuccine and toss to coat evenly.
- Adjust consistency with reserved pasta water if needed.
- Season with salt and pepper.
- Garnish with chopped parsley and extra Parmesan. Serve hot.
Notes
Nutrition Facts (per serving):
- Calories: 620
- Protein: 18 g
- Carbohydrates: 50 g
- Fat: 38 g
- Saturated Fat: 23 g
- Cholesterol: 125 mg
- Sodium: 420 mg
- Fiber: 2 g
- Sugar: 2 g